Directions

1. 1

   In a medium bowl, combine flour, ¼ cup sugar, and salt. Using a pastry blender or two knives, cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. In a small bowl, whisk together 1 egg yolk with 2 tablespoons cream.

2. 2

   Add the egg yolk mixture to the flour mixture and stir until the dough just comes together. If the dough seems too dry, add up to 1 more tablespoon of cream. Form the dough into a ball, flatten into a 6-inch disc, wrap with plastic, and refrigerate for at least 30 minutes. (If refrigerated longer than 30 minutes, let the pastry sit at room temperature for 15–20 minutes before rolling to prevent cracking.)

3. 3

   On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 10-inch tart pan with a removable bottom, pressing gently against the sides and bottom. Trim excess dough, fold the edge under, and press the rim to seal, allowing the border to extend ¼ to ½ inch above the pan rim. Prick the bottom and sides with a fork at ¾ to 1-inch intervals.

4. 4

   Place the tart pan on a baking sheet, cover with plastic wrap, and refrigerate until firm, at least 30 minutes. Meanwhile, preheat the oven to 375°F, allowing 15–20 minutes for it to fully preheat.

5. 5

   Remove the tart shell from the refrigerator and bake on the baking sheet for 20–25 minutes until the edges turn golden brown. Remove from the oven and cool completely on a wire rack.

6. 6

   While the shell cools, combine ½ cup sugar and cornstarch in a medium heavy saucepan. Stir in the milk and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the mixture thickens and comes to a gentle boil. Continue cooking for 2 more minutes. Remove from heat.

7. 7

   In a medium bowl, whisk together 1 whole egg and 2 egg yolks for 1–2 minutes until light in color. Slowly pour about 1 cup of the hot milk mixture into the eggs while whisking constantly (this tempering step prevents the eggs from scrambling). Return the egg mixture to the remaining hot milk in the saucepan, place over medium heat, and cook while stirring constantly until the mixture gently boils. Remove from heat and stir in the vanilla extract.

8. 8

   Cover the custard surface directly with plastic wrap to prevent a film from forming. Cool to room temperature, then refrigerate for 3–4 hours until chilled and thickened.

9. 9

   Pour the chilled custard filling into the cooled tart shell. Arrange the halved strawberries, raspberries, and blueberries on top in a circular pattern.

10. 10

    In a small saucepan, heat the jam over low heat, stirring occasionally, until it liquefies. Remove from heat. Using a pastry brush, lightly brush the warm jam over the top of the fruit. Refrigerate the tart until ready to serve. Cover and refrigerate any leftovers.