All-Star Berry Tart

Ingredients

• 1 cup apricot preserves 
• 2 pints blueberries fresh
• 2 tablespoons cornstarch 
• 2 large egg yolks 
• 2 tablespoons flour all-purpose
• 1 tablespoon juice of lemon 
• 2 cups milk 
• 1  pie crust homemade store-bought (not in pan)
• 2 pints raspberries fresh
• 0.5 cup sugar 
• 3 tablespoons butter unsalted softened
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• plastic wrap
• tart form

Directions

1. Follow package instructions to fit crust into a 9-inch tart pan with removable bottom, and bake until light golden.
2. Mix flour, cornstarch and sugar in a bowl.
3. Add 1/3 cup milk; beat until smooth.
4. Whisk in yolks. In a pan, bring remaining milk to a simmer.
5. Whisking constantly, pour hot milk into yolk mixture.
6. Pour back into pan and bring to a boil, stirring. Boil for 2 minutes, whisking.
7. Remove from heat; beat in butter and vanilla.
8. Pour into a bowl; press plastic wrap directly onto surface of pastry cream. Chill 1 hour.
9. Finish tart: Stir jam, lemon juice and 2 Tbsp. water in a pan over low heat until jam melts; strain.
10. Remove crust from tart pan; brush with jam glaze.
11. Spread pastry cream evenly. Arrange raspberries in center, forming a star. Fill in remaining surface with blueberries.
12. Brush tart with remaining glaze.