In preparation of our family dinner in a week, and in celebration of receiving my new tart pan I made a “practice” berry tart. It consists of a tart shell, using the same recipe as used before, creme patisserie, as before and strawberries and blue berries. I did make the creme pat a bit firmer (doubled the corn starch) to assure it will cut properly (like a pumpkin pie) and support the weight of the berries.
To keep the bottom of the tart from becoming soggy (no one likes a soggy bottom), paint it with a thin coat of melted butter and refrigerate until it has set (about 15 min.) I also brushed the entire tart with melted apple jelly to give it that extra shine. The finished tart can be kept in the refrigerator for up to 2 days. The baked, unfilled tart shell can be wrapped in plastic and frozen for 2-3 months.