Patriotic Mixed Berry Tart for 8 Slices

Instructions:

1. In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
2. Press the dough firmly into the bottom and up the sides of a 9-inch tart pan. Chill in the freezer for 10 minutes to prevent shrinkage.
3. Preheat oven to 350°F (175°C). Prick the bottom of the crust with a fork and bake for 15–20 minutes until the edges are a pale gold and the base is set. Let cool completely.
4. In a saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the milk.
5. Heat over medium, stirring constantly, until the mixture bubbles and thickens into a velvety consistency.
6. Remove from heat. Stir in vanilla extract and butter until the filling is glossy.
7. Pour the vanilla cream into the cooled tart shell and spread evenly.
8. Arrange the sliced strawberries, blueberries, and raspberries on top of the cream in a patriotic pattern.
9. Lightly brush the berries with melted apricot jam for a low-sugar shine.
10. Chill the tart in the refrigerator for 2 hours before slicing and serving.