1/4 cup red currant jelly, seedless raspberry jam, quince jelly, or apricot jam
4 cups mixed berries, preferably blueberries, blackberries, and raspberries
On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. Using a sharp paring knife, trim dough flush with pan. Chill tart shell until firm, about 30 minutes.
Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
Meanwhile, place heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Working in batches, gently fold whipped cream into pastry cream; set aside.
Place jelly or jam in a small saucepan over medium-low heat, stirring, until melted and smooth. Set glaze aside to cool slightly.
Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula. Top with berries; brush berries with glaze. Tart is best served the day it is made.
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