Four Seasons Tart from Lake Como: Crostata di Quattro Stagioni

Ingredients

• 2 ounces (60 grams) Pasta Frolla dough, recipe follows
• 9 -inch partially baked tart shell, recipe follows
• 1/2 cup raspberry preserves or jam
• 1/2 cup apricot preserves or jam
• 1 cup Pastry Cream, recipe follows
• 30 to 35 preserved amarena cherries
• 1 egg, beaten
• 1/3 cup apricot glaze, recipe follows
• 1/2 cup (100 grams) sugar
• 1 3/4 sticks (200 grams) unsalted butter, at cool room temperature and malleable
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice or 1/2 teaspoon lemon extract or grated zest of 1 lemon
• 2 1/4 cups (300 grams) all-purpose flour
• Pinch salt
• 13 ounces milk
• 1/4 cup plus 1 teaspoon (55 grams) sugar
• 1 1/2 fine strips lemon zest
• 4 egg yolks
• 1/8 teaspoon salt
• 1/4 cup (35 grams) unbleached all-purpose flour
• 1/2 to 1 tablespoon vanilla extract or 3/4 teaspoon vanilla and 1 1/2 to 2 tablespoons rum
• 1 1/2 tablespoons (22.5 grams) unsalted butter
• 2/3 cup best-quality apricot jam or preserves
• 2 to 4 teaspoons water or fresh lemon juice

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