b'I N G R E D I E N T S Berry TartCrostata di Frui di BoscoShort Pastry Vanilla Custard Preheat oven to 375 degrees. 2 pounds fresh berries,Make pastry and roll out on a lightly floured surface into a 12-inch circle. Place into whole or cut in slices an 11-inch tart pan with a removable boom and trim off the excess. Prick the pastry 1 cup apple jelly with a fork. Line the inside of the pastry shell with foil or parchment paper. Fill with dry beans and bake in the oven for 15 to 18 minutes, until edges are golden brown. Remove the foil (or parchment) and beans and cook the shell for 5 more minutes. Take it out of the oven and let cool.Prepare the Vanilla Custard, pour into the pastry shell and spread into a smooth layer. Carefully arrange the whole or sliced berries in concentric circles on top of the custard until it is covered. Heat the apple jelly in a nonstick saucepan. When it is warm and so, use a pastry brush to spread the jelly on top of the tart and all the way around the edges of the pastry. Refrigerate for at least 1 hour before serving.For an alternate presentation (see photo), you can line six to eight tartlets with the pastry dough and proceed with the same recipe. 89'