Patriotic tart

My colleague, Sue DiManno, made this beautiful red, white, and blue tart from a recipe she found on epicurious.com. We wondered about the white balsamic vinegar in the custard but she said it tasted great and the baking project was a huge hit. Look how professional it is!

Strawberry-blueberry custard tart

CRUST
1 1/4 cups flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 egg yolk
1 tablespoon heavy cream

1. Have on hand a 9-inch French tart pan with removable base.
2. In a food processor, combine the flour, sugar, and salt. Pulse for 5 seconds.
3. Add the butter and use on-off motions until the mixture forms coarse crumbs. Add the yolk and cream. Using on-off motions, blend the mixture until moist clumps form. Gather dough into a ball.
4. Press the dough evenly into the tart pan. Bake the crust for 22 minutes or until golden, pressing with the back of a fork if the crust bubbles. Cool.

FILLING
1/2 cup heavy cream
2 tablespoons cornstarch
2 eggs
4 egg yolks
1 teaspoon vanilla extract
1/2 cup white balsamic vinegar
3/4 cup water
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter

1. In a bowl, whisk the cream and cornstarch until the cornstarch dissolves. Add eggs, yolks, and vanilla; whisk to blend.
2. In a heavy medium saucepan, boil the vinegar for 3 minutes or until it reduces to 1/4 cup.
3. Add the water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk the vinegar mixture into the egg mixture.
4. Continue whisking over medium heat for 1 minute or until the custard thickens. Strain into bowl; set aside to cool. Spread the custard in the tart crust. Cover and chill the tart for at least 3 hours and for up to 1 day.

TOPPING
2 large fresh strawberries, hulled and sliced
2 containers (1/2 pint each) fresh blueberries
1 container (1/2 pint) fresh raspberries

1. Arrange the strawberry slices in a star pattern in the center of the tart.
2. Arrange the raspberries in star pattern. Surround with blueberries. Cover loosely and chill until ready to serve. (Can be made up to 6 hours ahead.) Adapted from epicurious.com