Fill a tart shell with a rich pastry cream and arrange fresh berries on the top in a star shape for a dessert that's perfect for patriotic holidays.
1 homemade or store-bought pie crust (not in pan)
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/2 cup sugar
2 cups milk
2 large egg yolks
3 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1 cup apricot jam
1 tablespoon lemon juice
2 pints fresh blueberries
2 pints fresh raspberries
How to Make It
Follow package instructions to fit crust into a 9-inch tart pan with removable bottom, and bake until light golden.
Make pastry cream: Mix flour, cornstarch and sugar in a bowl. Add 1/3 cup milk; beat until smooth. Whisk in yolks. In a pan, bring remaining milk to a simmer. Whisking constantly, pour hot milk into yolk mixture. Pour back into pan and bring to a boil, stirring. Boil for 2 minutes, whisking. Remove from heat; beat in butter and vanilla. Pour into a bowl; press plastic wrap directly onto surface of pastry cream. Chill 1 hour.
Finish tart: Stir jam, lemon juice and 2 Tbsp. water in a pan over low heat until jam melts; strain. Remove crust from tart pan; brush with jam glaze. Spread pastry cream evenly. Arrange raspberries in center, forming a star. Fill in remaining surface with blueberries. Brush tart with remaining glaze.
The pastry cream was easy to make. The recipe calls for way too much fruit. Maybe they needed that much to make a star, but it took away from the overall taste of the tart. I would make it again and just spread 1/2 of the fruit called for on the tart. You could also change up the fruit doing it that way.
I made this recipe with a homemade crust, substituted almond extract for the vanilla and used skim milk instead of whole milk. The pastry cream did not set up firmly, so I will make it with whole milk the next time. It could also have been the high humidity. One container of each of the berries was plenty to cover the surface. I did not make or use the glaze. It was enjoyed by all.
Made this for 4th of July party at our home and it was a big hit. Not only was it pretty to look at, but it tasted delicious, AND it was relatively easy to prepare - no double boiler needed for the custard, etc. The crust, while easy using a prepared Pillsbury-like dough, was rather week to support all the filling. Next time I'll try a shortbread based crust.