Yield: 4 servings

Measure Ingredient
1½ cup Milk
1 cup Heavy cream
½ \N Vanilla bean
2 \N Cinnamon sticks
1 \N Heaping tablespoon
\N \N All-purpose flour
¾ cup Sugar
6 \N Eggs
1 teaspoon Minced lemon zest
1 pint Raspberries
1 pint Blueberries
1 \N Prebaked tart shell (recipe
\N \N Follows)

Heat milk and cream with vanilla bean and cinnamon sticks. Scald and let cool, then strain out vanilla bean and cinnamon sticks. Into strained mixture, whisk in flour, sugar, eggs and lemon zest and transfer mixture to a pitcher or a pour spout.

Assemble berries in pre-baked, room-temperature tart shell.

Raspberries should be top down (with opening down). Tightly packed but only one layer of fruit.

Pour just enough batter over berries to almost come up even with fruit. Be careful not to put too much, but enough to fill in all the spaces and come 5/6ths of the way up the berries.

Bake 15 to 20 minutes at 350 degrees until set and slightly brown on top.


Recipe courtesy of Josh Moulton TART SHELL

6 tablespoons butter

½ cup confectioners' sugar 2 large egg yolks 1 egg, beaten (divide into two equal parts, save half for recipe, discard remaining half or save for another use) 2 cups all-purpose flour ⅛ teaspoon vanilla 1 beaten egg white Cream butter and sugar in a mixer with paddle. Slowly add egg yolks, beaten egg half, and vanilla. Add flour and mix until just combined.

Wrap in plastic wrap and chill at least 2 hours. Remove from refrigerator, unwrap and roll on a floured surface into a ⅜-inch thick circle. Drape into an 11 or 12-inch tart pan and press into corners. Line pastry with parchment paper and fill with dried beans or pie weights and bake at 350 degrees for 20 minutes until light brown. While still warm, remove weights and parchment paper and brush slightly with a beaten egg white, taking care not to use too much and to only brush the inside of the shell. Let tart shell rest at room temperature until ready to fill.


Recipe courtesy of Josh Moulton

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