Fresh Fruit Tart - flour

Method

• To make the dough, in a food processor fitted with the metal blade, combine the flour, sugar, and salt and pulse just a few seconds to blend.
• Add the chilled butter pieces and process for 1 minute or less, until mixture is the consistency of a coarse meal.
• Whisk together the egg yolk and water in a small bowl.
• Pour the egg mixture into the feed tube of the processor.
• As the egg mixture moistens the dry ingredients, pulse steadily until the dough gathers into a ball and all of the liquid is incorporated.
• Remove the dough from the processor, flatten into a disk about 1-inch thick, and wrap in plastic.
• Refrigerate for 1 hour.
• Preheat the oven to 375F.
• With a rolling pin, oil out the dough on a lightly floured work surface into a 14-inch round.
• Drape over an 11-inch round tart pan with a removable bottom and gently push the dough into the bottom and up the sides of the pan.
• Trim the top edge of the tart by running the rolling pin over the edge of the pan.
• Cover with plastic wrap and chill for at Least 15 minutes.
• Lightly oil a sheet of aluminum foil.
• Fit the foil gently into the chilled crust, oil side down.
• Fill the pan with pie weights or dried beans over the foil and bake until the sides of the crust are set, about 15 minutes.
• Remove the foil and beans.
• Continue to bake until the crust is golden, about 5 to 8 minutes longer, piercing it with a fork if bubbles form.
• Transfer to a wire rack and let cool completely.
• To make the pastry cream, with a whisk or an electric mixer, beat the egg yolks with the sugar and cornstarch in a bowl until thick and well blended.
• Set aside.
• Place the milk in a heavy saucepan over medium heat.
• Scrape the seeds from the vanilla bean with the tip of a knife and add to the milk, along with the scraped bean husk.
• Bring to a simmer and remove from the heat.
• Slowly add a few spoonfuls of the hot milk into the yolk and sugar mixture, whisking vigorously to temper the eggs (see Notes).
• Gradually add the remaining hot milk mixture, mixing constantly.
• Return the mixture to the saucepan and whisk over medium heat until it thickens and comes to a simmer.
• Simmer for 1 minute, stirring all the while.
• Pour the pastry cream into a clean bowl.
• Press plastic wrap onto the surface to prevent a skin from forming and refrigerate for 3 hours, or until thoroughly chilled.
• (If youre short on time, see Notes.)
• To make the tarts glaze: Put the apricot preserves in a small, heavy saucepan.
• Stir over low heat until melted.
• Transfer to a food processor and puree until smooth.
• Strain the puree through a fine-mesh sieve into a bowl.
• To assemble the tart, with a pastry brush, apply about one-third of the strained apricot jelly evenly over the bottom surface of the prebaked crust.
• Remove the pastry cream from the refrigerator and soften by mixing with a spoon.
• Taste the pastry cream, and if you like, add the Cointreau.
• Spread all of the pastry cream evenly over the brushed layer of jelly.
• Arrange the cut fruit and berries decoratively over the pastry cream, alternating colors and textures.
• Rewarm the remaining apricot puree and brush lightly over the fruit.
• Chill the tart until ready to serve.