INGREDIENTS

INSTRUCTIONS

For crust:  Blend first 4 ingredients in processor. Add butter; cut in
using  on/off turns until mixture resembles fine meal. Blend in enough
water  by tablespoons to bind dough. Gather into ball; flatten into
disk.  Wrap in plastic; chill 1 hour.  Preheat oven to 350F. Roll out
dough on floured surface to 11-inch  round. Transfer to 9-inch-diameter
tart pan with removable bottom.  Trim edges. Freeze crust 15 minutes.
Line with foil. Fill with dried  beans or pie weights. Bake until set,
about 20 minutes. Remove foil  and beans and bake crust until golden,
about 10 minutes. Transfer to  rack and cool. (Can be made 1 day ahead.
Cover and let stand at room  temperature.)  For filling:  Place cream
in heavy medium saucepan. Scrape in seeds from vanilla  bean; add bean.
Bring to simmer. Whisk sugar, yolks and cornstarch in small bowl to
blend. Slowly whisk hot cream into yolk mixture. Return to saucepan
and cook over medium heat until custard thickens and boils, whisking
often, about 7 minutes. Discard vanilla bean. Chill until firm but
still spoonable, whisking occasionally, about 1 hour.  Spread preserves
in crust. Carefully spoon custard over. Refrigerate  until custard is
firm, 4 to 8 hours.  Preheat broiler. Press brown sugar through sieve
over tart, covering  evenly. Broil until sugar caramelizes, rotating
pan as necessary to  prevent burning and watching carefully. Chill 1
hour. Transfer to  platter. Garnish with berries and mint.  Serves 6.
Bon Appetit May 1993  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3547
Calories From Fat: 1661
Total Fat: 188.3g
Cholesterol: 1617.3mg
Sodium: 368.4mg
Potassium: 850mg
Carbohydrates: 442.7g
Fiber: 12.4g
Sugar: 181.6g
Protein: 40.9g