Ingredients
- CRUST:
- 2 sticks cold unsalted butter, cut into small pieces
- 1/2 cup sugar
- 2 cups all-purpose flour, plus more for surface
- Salt
- FILLING:
- 1-1/2 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- Salt
- 1/2 teaspoon pure vanilla extract
- ASSEMBLY:
- 4 cups mixed fresh berries
- 1/2 cup apricot jam, warmed and strained (optional)
Preparation
Step 1
CRUST:
Beat butter and sugar with mixer on low speed until just combined. Add flour and 1/8 teaspoon salt, beat on low speed until dough comes together 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
Preheat oven to 325 degrees. Roll out dough to a scant 1/4" thickness on a lightly floured surface. Cut out 32 3" rounds or 25 3-1/2" rounds and fit each into a 2-1/2 or 3" tart pan. Trim excess dough flush with edges of pans using a knife.
Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
FILLING:
Heat milk and 1/2 cup cream in medium saucepan over medium high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
Fill each tart shell halfway with pastry cream. Top with berries, gently brush with jam if desired.