1 ¼ cup all-purpose flour ¼ cup sugar ½ cup cold butter, cut up 2 egg yolks, lightly beaten 1 tablespoon ice water
Pastry Cream
½ cup sugar 4 teaspoon cornstarch ¼ teaspoon salt 2 cup half-and-half or light cream 1 vanilla bean, split lengthwise (optional) 4 beaten egg yolks 1 teaspoon vanilla
Large Fresh Fruit and Cream Tart:
Prepare Rich Tart Pastry as directed except roll the entire portion of dough on a floured surface, from center to edges, to a circle that is 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 10-inch tart pan with removable bottom. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan and trim edges. Do not prick pastry. Bake as directed above. Cool tart completely. Spoon cream and top with fruit as directed above.
