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 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
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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