Fresh berries, and creamy vanilla filling in a buttery crust—how can you possibly go wrong?

Crust
1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (1 3/4 ounces) pecan meal or ground pecans
1/2 cup (2 ounces) glazing sugar or confectioners' sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (4 ounces) unsalted butter
1 large egg yolk

Filling
Pastry cream filling mix, prepared according to directions on package

Or, make pastry cream by preparing one 3.4-ounce box of instant vanilla pudding mix with heavy cream instead of milk, adding 1 teaspoon vanilla extract.

Topping
1/4 cup (1 3/4 ounces) granulated sugar
2 teaspoons unflavored gelatin (2/3 of a 1/4-ounce packet)
3/4 cup (6 ounces) fruit juice (apple, cranberry, cherry, etc.)
5 to 6 cups mixed berries (3 to 4 pints), washed, hulled, and cut in half if large

Lightly grease a 9" square tart pan, a baking sheet, or the platter on which the tart is pictured.

For the crust: Whisk together the dry ingredients, then work in the cold butter. Mix the egg yolk into the dry mixture; the dough should be crumbly but hold together when squeezed. It may not seem cohesive at first—just keep mixing till it does.

Press the dough into the bottom and up the sides of the prepared pan, or form into a 6" x 14" (approximately) rectangle with 1" sides on the baking sheet or platter. Prick it all over with a fork, and refrigerate for 30 minutes or longer. While the crust is chilling, preheat the oven to 375°F.

Bake the crust for 15 to 20 minutes, until it's golden brown. Remove from the oven and let cool. Crust can be prepared several days in advance—wrap well once it's cool.

Prepare the cream filling shortly before assembling the tart. Refrigerate while preparing the topping.

For the topping: Mix the sugar and gelatin into the juice. Let soften for 5 minutes or so, then heat the mixture in the microwave or over low heat until the gelatin dissolves. Let cool to lukewarm.

Mix the fruit with the liquid. Spread the cream filling in the crust, then gently spoon the fruit over the cream. Refrigerate for an hour or so before serving. Yield: 1 tart, 10 servings.