WHY THIS RECIPE WORKS Fresh fruit tarts usually offer little substance beyond their dazzling beauty, with rubbery or puddinglike fillings, soggy crusts, and underripe, flavorless fruit. We started by baking the crust until it was golden brown. We then filled the tart with pastry cream, made with half-and-half that was enriched with butter and thickened with just enough cornstarch to keep its shape without becoming gummy. For the fruit, we chose a combination of sliced kiwis, raspberries, and blueberries. The finishing touch: a drizzle of jelly glaze for a glistening presentation. 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.

Fresh Fruit Tart

SERVES 8 TO 10

2	cups half-and-half
3½	ounces (½ cup) sugar
	Pinch salt
½	vanilla bean, halved lengthwise, seeds removed and reserved
5	large egg yolks
3	tablespoons cornstarch
4	tablespoons unsalted butter, cut into ½-inch pieces and chilled
1	recipe Tart Shell, chilled in freezer for 15 minutes
2	large kiwis, peeled, halved lengthwise, and sliced ⅜ inch thick
10	ounces (2 cups) raspberries
5	ounces (1 cup) blueberries
½	cup red currant or apple jelly

1. Bring half-and-half, 6 tablespoons sugar, salt, and vanilla bean and seeds to simmer in medium saucepan over medium-high heat, stirring occasionally. 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 pan. Reduce heat to medium and cook, whisking vigorously, until mixture is thickened and few bubbles burst on surface, about 30 seconds.

2. Off heat, remove vanilla bean and whisk in butter. Transfer mixture to clean bowl, lay sheet of plastic wrap directly on surface, and refrigerate until chilled and firm, about 3 hours. (Pastry cream can be refrigerated for up to 2 days.)

3. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Set chilled, dough-lined tart pan on rimmed baking sheet. Press greased parchment paper or greased double layer of aluminum foil into tart shell, covering edges to prevent burning, and fill with pie weights. Bake until tart shell is light golden brown and set, about 25 minutes, rotating sheet halfway through baking.

4. Carefully remove weights and parchment and continue to bake tart shell until golden, about 10 minutes. Transfer baking sheet with tart shell to wire rack and let cool completely, at least 1 hour or up to 3 hours.

5. Spread chilled pastry cream evenly over bottom of cooled tart shell. Shingle kiwi slices around edge of tart, then arrange three rows of raspberries inside kiwi. Finally, arrange mound of blueberries in center, and scatter remaining over raspberries.

6. 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 ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Slice tart into wedges and serve.