Fresh fruit Tart

The first time I made this was in August 2000, it was in the August issue of Victoria. I did not know who Ina Garten was or that this was going to be a recipe that would torment me for years... I lost it when we moved from our apartment in Nebraska into our house and could not find it again until we moved into our house here in Florida. It was gone for over 4 years and I refused to try any others because I knew it would not be as good as this one was. It was one that I liked to make and loved, loved, loved, the crust. It holds up well and does not get soggy.

Use fruit from the following list: Raspberries; blueberries; strawberries; grapes; peaches; pears; kiwis; mangoes; papayas; fresh figs; apricots; plums; limes; lemons

Tart shell
3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
a pinch of salt

1. Preheat the oven to 350° F.
2. In a bowl with an electric mixer, beat the butter and sugar until just combined then beat in the vanilla. In another bowl sift the flower and salt. Add the dry ingredients a little at a time to the butter mixture, beating on low speed until the dough starts to come together. Transfer dough to a lightly floured surface and shape it onto a flat disk. Press the dough into 10 inch round or 9 inch square false bottom tart pan, making sure that the finished edge is flat. Chill until firm.
3. Butter one side of a square of aluminum foil; fit inside the tart and place it, buttered side down, on the pastry. To weigh it down, spread a hand full of dried beans or rice on the foil. Bake for 20 minutes. Remove the foil (and beans or rice), prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

Pastry cream
3 extra large egg yolks at room temperature
1/3 cup plus 1 tablespoon sugar
1 1/2 tablespoon cornstarch
1 cup whole milk
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1 tablespoon heavy cream
1/2 teaspoon cognac or brandy (I use extra vanilla)

1. In a bowl with an electric mixer, beat the egg yolks and sugar on medium-high speed for about 3 minutes, or until the mixture is light yellow and falls back into the bowl in a ribbon. On low speed beat in the cornstarch. Bring the milk to a boil in a large saucepan and with the mixer on low, slowly our it into the egg mixture. Then pour the mixture back into the saucepan.
2. Cook over moderate heat, stirring constantly with a wish or wooden spoon, until the mixture is thick, about 10 minutes. bring to a boil and cook on moderately low heat for 2 to 3 minutes. Taste to be sure the cornstarch is cooked. Remove from the heat, mix in the butter, vanilla, cream, and cognac, and strain into a bowl. Plastic wrap directly on the custard and refrigerate until cold. Makes about 1 cup

1. Spread the tart shell with pastry cream, smooth the filling into an even layer. Group each fruit to make a casual arrangement. place the larger fruit first and then use the berries to dill in the spaces. Use brightly colored fruit, such as halved strawberries or small bunch of red grapes, near the middle to give the design focus and height.

6 to 8 servings