INGREDIENTS

INSTRUCTIONS

To make the tart dough:  To mix the dough in the food processor, place
flour, sugar, salt and  baking powder in work bowl fitted with metal
blade. Pulse 3 or 4  times to mix. Cut butter into 7 or 8 pieces and
add to work bowl.  Pulse about 12 to 15 times, until mixture is reduced
to a fine  powder, do not allow to become pasty. Add egg and continue
to pulse  until dough forms a ball. Remove dough from work bowl to
lightly  floured work surface and pat dough into a 5-inch disk. Use
immediately, or wrap in plastic and chill until firm before using.  To
make a free-form tart crust, roll dough to a 12-inch disk and  transfer
it to a parchment or foil-lined cookie sheet or the back of  a
jelly-roll pan. Using a plate or cardboard disk as a pattern, trim  the
dough to an even 12-inch diameter. Fold under about 1/2-inch of  dough
at the edge of the disk of dough, then flute the edge as if it  were a
pie, to make the edge stand up (use the thumb and index finger  of one
hand on the outside of the tart shell and the index finger of  the
other hand on the inside and pinch gently from the outside while
pressing lightly from the inside) repeat all around the edge of the
crust. Pierce the dough with a fork before baking.  Preheat oven to 400
degrees and set a rack in the middle level. Place  pan in oven and
lower heat to 350 degrees. Bake for about 20 minutes,  checking once or
twice. When baked, remove pan  from oven to a rack to cool.  To make
the easy pastry cream:  Combine sugar, flour and salt in a 1 to 1 1/2
quart non-reactive  saucepan. Stir with a small whisk to mix. Whisk in
milk, then egg and  yolk. Place over low heat, whisking constantly,
until the pastry  cream thickens and comes to a boil. Allow to boil 10
or 15 seconds,  whisking constantly. Remove from heat whisk in vanilla
and butter.  Scrape the pastry cream into a non-reactive bowl and press
plastic  wrap against the surface. Refrigerate until cold, about 1
hour.  Immediately before using pastry cream, stir in optional liqueur.
Filling the shell:  Fruit: Any fruit normally served uncooked will be
perfect in this  type of a tart. Try to avoid apples, pears, bananas,
peaches and  apricots because they discolor, even when glazed. Best
fruits to use  and how to pare them:  Strawberries: rinse, hull and
halve.  Raspberries: pick over just before using.  Blueberries: rinse
and dry on pan lined with paper towels.  Blackberries, etc: rinse and
dry on pan lined with paper towels.  Kiwi: peel, halve and slice.
Orange: peel, halve and slice.  Seedless grapes: Stem, rise and halve
if large.  Mango or Papaya: peel, seed, slice.  First, spread pastry
cream evenly on bottom of crust. Arrange fruit in  overlapping
concentric rows, beginning at outside and working in  toward center.
For a "fruit salad" tart, toss fruit in a bowl (add a drop of Kirsch,
if you wish), then pile fruit in on pastry cream in tart shell.  You'll
need about 6 cups of fruit for a 10-inch tart shell.  Glazes: Combine
1/2 cup apple jelly, 1/2 cup apricot preserves and 1  tablespoon water
or liqueur in a small saucepan. Bring to a simmer,  stirring often.
Strain into another pan and return to a boil. Allow to  continued in
part 2

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