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.