Servings: 8

Weight Watcher Smart Points: 14

Preparation Time: 150 Minutes

Cooking Time: 45 Minutes

Ready In: 195 Minutes


  • apricot or apple jelly
  • Citrus Glaze OR
  • 4 Tablespoons butter (cold), cut into 4 pieces
  • 3 Tablespoons cornstarch
  • 1 large egg yolk
  • 5 large egg yolks
  • 1¼ cups flour
  • Fruit, any kind you like
  • 2cups half-and-half
  • 1 Tablespoon heavy cream
  • Pinch of salt
  • 5 Tablespoons sugar
  • ½ teaspoon vanilla


  1. Heat the half n half and 2-3 Tablespoons of sugar in a medium saucepan over medium heat until it comes to a slow simmer, stirring frequently so it doesn't burn.Whisk the egg yolks, 2 Tablespoons of sugar, salt and cornstarch until smooth.Add a small amount, about a cup of the steeped half n half to the egg yolk mixture, whisking vigorously.Gradually add a bit more of the hot half n half to the egg yolk mixture and then pour it all back into the saucepan.Cook on medium heat for about 4 minutes, whisking the whole time, until bubbles burst across the whole surface
  2. Cook just until it thickens.Take off the heat and whisk in the butter and vanilla.If your cream becomes lumpy, no problem
  3. We can fix that
  4. Simply pour the cream through a fine mesh strainer.Pour into a bowl and cover with parchment paper or plastic wrap, placing it right on top of the pastry cream
  5. This will prevent a skin from forming on top of the cream.Cool and refrigerate until it's completely cold.You can make the pastry cream a few days ahead and just store it in the refrigerator.Combine the flour, powdered sugar and salt in a food processor
  6. Pulse a few times to combine.Sprinkle the chilled butter pieces into the flour
  7. Pulse 10-15 times, until there are small pieces of butter in the flour.Mix the egg yolk, heavy cream and vanilla in a small bowl and whisk together.Pour into the dough and pulse a few more times until it starts to come together close to the blades
  8. You don't want to overwork the dough
  9. When you press the dough between your fingers, it should stay together
  10. If it's too loose, add a bit more cream.Dump the dough onto a sheet of aluminum foil, plastic wrap or parchment paper
  11. Work it with your hands to form a disc
  12. Wrap it up and refrigerate for at least 20-30 minutes.You can also make the dough a few days ahead of time and store in the refrigerator.On a floured surface, roll out the tart dough into an 11 inch circle.Gently ease it into a 9 inch tart pan with a removable bottom.Trim off the top of the excess dough with a knife or simply roll the rolling pin over edges of the pan.Place it in the freezer for 30 minutes.(You can also keep the frozen tart shell in the pan, sealed in a ziptop bag, etc
  13. in the freezer for up to a month.)Preheat the oven to 375 degrees.Cover the tart with aluminum foil and place pie weights inside
  14. You can also use beans or rice to weigh it down.Bake for about 25-30 minutes, until the crust is almost golden.Uncover and take off the weights and continue baking for another 5 minutes, just until the crust is golden
  15. Cool.When you're ready to serve the tart, pour the pastry cream into the tart shell.Top with the fruit of your choice.Gently brush the glaze onto the fruit.If you'd rather not make a glaze, heat up apple or apricot jelly in the microwave just until it melts and use that to brush on top of the fruit.

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