Ingredients
1/2 recipe Cookie Crust
1/2 recipe Pastry Cream
5 ripe apricots, pitted and cut into 3/4-inch-thick wedges (3/4 pound)
1 cup blackberries (1/2 pint)
1/4 cup apricot jam
Preparation
Prepare cookie-crust dough. Heat oven to 350 degrees. Bake shell until golden, about 30 minutes. Remove from oven to cool.
When tart shell is completely cool, fill with pastry cream, using a small offset spatula to smooth top. Arrange apricot wedges in a ring around outer edge of tart. Fill center with blackberries.
Place apricot jam and 1 tablespoon water in a small saucepan over medium heat until warm and thin. Pass through a fine-mesh sieve. Using a pastry brush, coat apricots and blackberries with jam. Refrigerate until ready to serve.
