Classic Fresh Fruit Tart

1. Bring half-and-half, 6 tablespoons sugar, and salt to simmer in medium saucepan, stirring occasionally.
2. As half-and-half mixture begins to simmer, whisk egg yolks, cornstarch, and remaining 2 tablespoons sugar together in medium bowl until smooth. Slowly whisk 1 cup of simmering half-and-half mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture back into remaining half-and-half mixture. Reduce heat to medium and cook, whisking vigorously, until mixture is thickened and few bubbles burst on surface, about 30 seconds. Off heat, whisk in butter and vanilla. Transfer mixture to clean bowl, lay sheet of plastic wrap directly on surface, and refrigerate pastry cream until chilled and firm, about 3 hours. (Pastry cream can be refrigerated for up to 2 days.)
3. Spread chilled pastry cream evenly over bottom of cooled prebaked tart shell. Shingle kiwi slices around edge of tart, then arrange 3 rows of raspberries inside kiwi. Finally, arrange mound of blueberries in center.
4. Melt jelly in small saucepan over medium-high heat, stirring occasionally to smooth out any lumps. Using pastry brush, dab melted jelly over fruit. To serve, remove outer metal ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board.

Do not fill the prebaked tart shell until just before serving. Once filled, the tart should be topped with fruit, glazed, and served within 30 minutes or so. Don’t wash the berries or they will lose their flavor and shape.

MIXED BERRY TART WITH PASTRY CREAM
Omit kiwi and add 10 ounces extra berries (including blackberries or hulled and quartered strawberries). Combine berries in large plastic bag and toss them gently to mix. Carefully spread berries in even layer over tart. Glaze and serve as directed.