- 1/4 cup milk, warmed to 100° (slightly warm to the touch)
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 3/4 teaspoon cinnamon
- Pinch of salt
- 1 large egg, beaten
- 4 tablespoons unsalted butter, softened
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup packed dark brown sugar
- 4 tablespoons unsalted butter, melted and slightly cooled
- Confectioners' sugar, for dusting
- 1 pint blueberries, strawberries, currants or cape gooseberries, for serving
- Unsweetened whipped cream, for serving
MAKE THE FILLING
In a small bowl, combine the milk with the yeast. Sift the flour with the sugar, cinnamon and salt into a medium bowl. Make a well in the center of the flour mixture and add the milk mixture, egg and butter. Using your fingers, gradually work the flour into the ingredients in the well. Knead the dough until the pastry comes together. Pat the pastry into a ball and transfer it to a lightly oiled medium bowl. Cover with plastic wrap and let the pastry rise in a warm place until doubled in bulk, about 1 hour.
On a lightly floured work surface, roll out the pastry to a 12-inch round about 1/4 inch thick. Fit the pastry into a 10-inch tart pan with a removable bottom and trim the overhang. Cover the tart shell with plastic wrap and let rise in a warm place for 10 to 20 minutes before filling.
Preheat the oven to 375°. In a medium bowl, mix the cream with the eggs and vanilla. Whisk in the brown sugar and butter until smooth. Pour the filling into the tart shell and bake for 10 minutes. Reduce the oven temperature to 350° and bake the tart for about 20 minutes longer, or until the custard is completely set. Transfer to a rack to cool. Sift confectioners' sugar over the tart and serve warm or at room temperature. Pass the berries and whipped cream at the table.