Quick Classic Berry Tart

• About 1 1/2 cups pastry cream (recipe above)
• 1 fully baked 9-inch tart crust, homemade or store-bought
• 2 pints fresh raspberries, blueberries, strawberries or an assortment
• 13 cup red currant jelly

1. Beat pastry cream with a whisk until it is smooth.
2. Fill crust with enough cream to come almost to edge of rim, and smooth top.
3. Arrange berries in concentric circles over top of tart.
4. If you are using strawberries, cut them in half from top to bottom.
5. Bring jelly and 1 tablespoon water to a boil in a microwave oven or over heat.
6. Working with a pastry feather or brush, dab each berry with a spot of jelly.
7. If you would like, you can glaze entire surface of tart, including pastry cream that peeks through berries, although you may need more glaze.

pastry cream, tart crust, fresh raspberries, red currant

Taken from cooking.nytimes.com/recipes/7713 (may not work)