Ingredients:
Crust:
- 1 1/4 cups all purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 1 tablespoon whipping cream
Filling:
- 1/2 cup whipping cream
- 2 tablespoons cornstarch
- 2 large eggs
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup Olive~Me & Co. White Cranberry Pear balsamic
- 3/4 cup water
- 3/4 cup sugar
- 1/4 cup (1/2 stick) unsalted butter
Topping:
- 2 large strawberries, hulled, sliced
- 2 1/2-pint containers blueberries
- 1 1/2-pint container raspberries
Instructions:
Crust:
- Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and cream. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press dough evenly into 9-inch-diameter tart pan with removable bottom. Pierce dough all over with fork. Chill 1 hour.
- Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.
Filling:
- Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.
- Boil vinegar in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes. Add 3/4 cup water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk vinegar mixture into egg mixture; return to pan. Whisk until custard thickens and boils, about 1 minute. Strain into bowl; cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.
Topping:
- Arrange strawberry slices, raspberries and blueberries in desired pattern on top. Cover loosely and chill until ready to serve. Can be made up to 6 hours ahead.
