Fresh Berry Tart

Ingredients

• 
  TART SHELL:
• 1 cup all-purpose flour
• 1/4 cup Argo® Corn Starch
• 5 tablespoons sugar
• 1/4 teaspoon salt
• 6 tablespoons butter, cut into pieces
• 1 egg yolk
• 3 to 4 tablespoons ice water, divided
• 
  CUSTARD FILLING:
• 5 tablespoons sugar
• 2 tablespoons Argo® Corn Starch
• 1/8 teaspoon salt
• 1-1/3 cups half & half
• 1 egg yolk
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons orange liqueur OR rum (optional)
• 2 cups assorted fresh berries
• 
  GLAZE:
• 1/4 cup red currant OR apple jelly, melted
• 1 tablespoon orange liqueur OR Karo® Light Corn Syrup

Directions

For Tart Shell: Combine flour, corn starch, sugar and salt in medium bowl. Cut in butter using pastry blender or two knives until coarse crumbs form. Combine yolk and 2 tablespoons ice water; stir into flour mixture. Add enough remaining water, 1 teaspoon at a time until dough is moistened and can be formed into a ball.

Roll dough to a 12-inch circle on a lightly floured surface. Fit pastry into a 10 x 1–inch tart pan (OR a 9 or 9-1/2 inch pie plate), pressing into side of pan. Trim excess crust as needed (or flute edges if using pie plate). Prick bottom of crust with a fork. Place in freezer 30 minutes.

Bake in preheated 400°F oven 13 to 15 minutes. Cool completely on wire rack.

For Custard Filling: Whisk sugar, corn starch and salt in a small saucepan. Stir in half & half gradually until smooth, then egg yolk. Bring to boil over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in vanilla and liqueur, if desired. Pour into bowl; cover surface with plastic wrap. Chill 1 hour.

To Assemble Tart: Spread custard on bottom of baked tart shell. Arrange berries on custard. Prepare glaze by combining melted jelly with liqueur. Brush fruit with jelly mixture. Chill 1 hour or until ready to serve.