Mulberry Tart with Puff Pastry

Instructions:

1. Roll out the thawed puff pastry to fit a 9-inch tart pan. Use a fork to prick the bottom of the crust (docking) to prevent bubbling.
2. Brush the edges of the pastry with beaten egg wash and sprinkle with a pinch of granulated sugar.
3. In a saucepan over medium-low heat, combine fresh mulberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon, and vanilla extract.
4. Stir gently until berries break down and the liquid thickens into a glossy, velvety syrup. Remove from heat and cool slightly.
5. Pour the mulberry filling into the pastry shell, spreading it evenly.
6. Bake at 400°F (200°C) until the pastry edges are deep mahogany gold and the filling is bubbling.
7. Mix apricot preserves with water and brush the diluted glaze over the warm berries for a professional finish.