Mixed Berry Tart

Instructions

1. In a large bowl, whisk together the all-purpose flour, confectioners' sugar, and fine sea salt.
2. Cut the cold unsalted butter cubes into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs with some pea-sized pieces.
3. Add the large egg yolk and pure vanilla extract, mixing gently until the dough starts to come together.
4. Add the ice water one tablespoon at a time, mixing gently until the dough forms a cohesive mass. Avoid overworking.
5. Form the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
6. Preheat the oven to 375°F (190°C).
7. Roll out the chilled dough on a lightly floured surface to about 1/8 inch (3 mm) thickness and carefully fit it into a 9-inch tart pan with a removable bottom. Trim the edges.
8. Chill the tart shell in the refrigerator for 10 minutes to prevent shrinkage while baking.
9. Line the tart shell with parchment paper and fill with pie weights or dried beans.
10. Blind bake the tart shell for 20 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes, or until golden brown and fully baked. Let cool on a wire rack.
11. For the vanilla pastry cream, combine the whole milk and the scraped seeds and pod of the vanilla bean in a medium saucepan. Heat over medium heat just until it reaches a gentle boil, then remove from heat and let steep for 10 minutes.
12. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale.
13. Remove the vanilla bean pod from the milk. Gradually whisk about one-third of the hot milk into the egg yolk mixture to temper.
14. Return the mixture to the saucepan with the remaining hot milk and cook over medium heat, whisking constantly until thickened and the temperature reaches 175°F (79°C).
15. Remove from heat and whisk in the unsalted butter until smooth and glossy.
16. Transfer pastry cream to a bowl and cover the surface tightly with plastic wrap to prevent a skin from forming. Chill at least 1 hour until cold.
17. Once cooled, spread the pastry cream evenly into the tart shell.
18. Arrange the mixed fresh berries decoratively on top.
19. Brush the berries gently with melted apricot jam to glaze and add shine.
20. Chill the assembled tart for at least 20 minutes before serving to allow flavors to meld.