Classic Fresh Fruit Tart with Pastry Cream

Name: Classic Fresh Fruit Tart with Pastry Cream
Yield: Makes one 9- to 9 1/2-inch tart
Ingredients: 2 cups, half-and-half; 1/2 cup, granulated sugar; pinch, table salt; 5 , large egg yolks, chalazae removed (see note); 3 tablespoons, cornstarch; 4 tablespoons, unsalted butter (cold), cut into 4 pieces; 1 1/2 teaspoons, vanilla extract; 1 , large egg yolk; 1 tablespoon, heavy cream; 1/2 teaspoon, vanilla extract; 1 1/4 cups, unbleached all-purpose flour (6 1/4 ounces/177 grams); 2/3 cup, confectioners' sugar (about 3 ounces/85 grams); 1/4 teaspoon, table salt; 8 tablespoons, unsalted butter (1 stick), very cold, cut into 1/2-inch cubes; , Fruit, unwashed; 1/2 cup, red currant jelly or apple jelly

Desserts or Baked Goods
Fruit
Fruit Desserts
Tarts

Appears in Cook's Illustrated July/August 2001, America's Test Kitchen TV

Bakery tarts look elegant but are often tasteless and rubbery. Here's a step-by-step guide to making your own pâtisserie creation that will taste as good as it looks.

SERVES Makes one 9- to 9 1/2-inch tart

TIME 1¾ hours, plus 4 hours chilling, 30 minutes freezing, and 30 minutes cooling

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