PREHEAT OVEN TO 400° F

TART SHELLS:

Roll out dough, cut circles large enough to fit into tart pans or rings and place.

Prick bottoms with a fork; line with parchment paper or foil and fill with weights (I use beans).

Bake for 10 minutes. Remove weights and lining and bake for an additional 5-10 minutes or until golden brown color. (If tops are getting too dark cover loosely with foil.) Set aside to cool

PREPARE CRÈME PÂTISSIÈRE:

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and 
cornstarch; then stir them into the egg until smooth.

When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom.

When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Using a strainer, pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. 


ASSEMBLY:


Fill the cooled pastry tarts with crème.

Top with fresh fruit*, using a brush paint with apricot glaze.

*Raspberries, Strawberries, Kiwi, Blueberries, Blackberries, Green Grapes are all good choices.