Flag Berry Tart

Instructions

1. 1

   In a Food Processor, combine the All-Purpose Flour, Powdered Sugar, and Salt. Pulse 2–3 times to mix. Add the Butter cubes and pulse until the mixture resembles coarse, pea-sized crumbs, about 10 short pulses.

2. 2

   Add the Egg Yolk and 1 tablespoon of Ice Water. Pulse until the dough just begins to come together. If needed, add the second tablespoon of Water, one teaspoon at a time. The dough should hold together when you pinch it but not be sticky.

3. 3

   Turn the dough out onto a lightly All-Purpose Flour-dusted surface and press it into a flat disk. Wrap in Plastic Wrap and refrigerate for at least 30 minutes.

4. 4

   Preheat your Oven to 375°F. On a lightly All-Purpose Flour-dusted surface, roll the chilled dough into a rectangle slightly larger than your 13×4-inch rectangular Tart Pan (or a 14-inch round Tart Pan). Carefully drape the dough over the Rolling Pin and lay it into the pan. Press gently into the corners and up the sides, then trim the excess by rolling the pin over the top edge.

5. 5

   Prick the bottom of the crust all over with a Dipping Fork (this prevents puffing). Line with Parchment Paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then carefully remove the weights and Parchment Paper. Return to the Oven and bake for another 8–10 minutes until the crust is golden and dry. Let cool completely on a Wire Rack.

6. 6

   In a medium Saucepan, heat the Milk and half the Granulated Sugar (¼ cup) over medium heat, stirring occasionally, until it just begins to steam and simmer — do not boil.

7. 7

   In a medium Mixing Bowl, whisk together the Egg Yolks, remaining ¼ cup Granulated Sugar, and Cornstarch until the mixture is pale and smooth, about 1 minute.

8. 8

   Slowly ladle about ½ cup of the hot Milk into the Egg Yolk mixture while whisking constantly — this tempers the eggs so they don't scramble. Then pour the tempered Egg Yolk mixture back into the Saucepan with the remaining Milk.

9. 9

   Cook over medium heat, whisking constantly, until the mixture thickens and large bubbles begin to plop on the surface, about 2–3 minutes. Cook for 1 more minute after the first bubble appears to fully cook the Cornstarch.

10. 10

    Remove from heat and whisk in the Butter pieces and Pure Vanilla Extract until fully incorporated. Pour through a Sieve into a clean Mixing Bowl to ensure a silky-smooth cream. Press a sheet of Plastic Wrap directly onto the surface (to prevent a skin from forming) and refrigerate until fully chilled and set, at least 1 hour.

11. 11

    Once the pastry cream is cold, whip the Heavy Whipping Cream with a Hand Mixer or Stand Mixer until stiff peaks form. Whisk the chilled pastry cream vigorously to loosen it, then fold in the whipped Heavy Whipping Cream in two additions until light and smooth. This lightened cream is your filling.

12. 12

    Make the glaze: In a small Saucepan, warm the Apricot Jam and Water over low heat, stirring until melted and smooth. Strain through a Sieve to remove any chunks, and set aside to cool slightly.

13. 13

    Spread the lightened pastry cream evenly into the completely cooled tart shell in a smooth layer.

14. 14

    Arrange the fruit in a flag pattern: In the upper-left corner of the tart, create a rectangular 'canton' (blue field) by clustering the Blueberries tightly together in rows. Fill the remaining area with horizontal rows of halved Strawberries, cut-side down, to create the red stripes. Leave narrow gaps between the Strawberry rows to represent the white stripes — or fill them with thin rows of banana slices or white-fleshed fruit if desired.

15. 15

    Using a Pastry Brush, gently brush the warm Apricot Jam glaze over all the fruit. This gives the tart a beautiful shine and keeps the fruit fresh. Refrigerate the finished tart for at least 20 minutes before serving to let everything set.