PASTRY CREAM: Heat milk, half the sugar, and salt in saucier over medium heat until simmering, stirring occasionally to dissolve the sugar. Whisk egg yolks andn remaining sugar until dissolved and mixture creamy. Whisk in cornstarch until thick, about 30 seconds.

When milk simmers, whisk half into the yolk mixture to temper. Return to the saucepan and simmer over med heat, whisking constantly, until a few bubbles burst on the surface and mixture is thickened, about 30 sec. (Took more than this to firm up. Keep whisking rapidly until thick.) Off heat, whisk in butter and vanilla. Pour into medium bowl. Press plastic on surface to prevent skin and refrigerate until cold, at least 3 hours

CRUST: In small bowl, beat yolk, cream, and vanilla with a fork. Put flour, sugar and salt in a food processor. Pulse 3 to 4 times to blend. Distribute the butter in the bowl and pulse 7 to 8 times until resembles coarse meal. Pour the egg mixture over the flour mixture and pulse 5 to 6 times. Process until just begins to form a mass, 8 to 10 seconds. Turn the dough onto a sheet of plastic wrap, press into a 6-inch disk, wrap and refrigerate at least 1 hour.

Remove dough and let stand a bit. Roll to 12 round. Transfer to pan and press dough against sides of the pan. Prick bottom of the dough with a fork. Freeze for 30 min.

Preheat oven to 375 F. Set tart pan on a baking sheet. Fill with pie weights on parchment. Bake 30 minutes, rotating halfway through. Remove the foil and weights. Continue to bake until deep golden brown, 5 to 8 mins longer. Cool to room temp.

GLAZE: Whisk ClearJel in juice in measuring cup. Microwave, stirring, until thick, 2-3 minutes

ASSEMBLY: Spread cream over bottom of shell. Arrange fruit around inside edge in rings. Glaze with melted jelly and refrigerate, uncovered, up to 30 minutes.

For the Fruit Glaze: 1/2 c. Sugar 1 1/2 c. Fruit Juice Corn Starch or Ultra Gel *See Below 2 Tbsp. Corn Syrup