Vanilla Tart with Berry-Orange Compote

1. For crust, in a medium bowl, stir together flour, the ground hazelnuts, and the 2 tablespoons sugar. Using a pastry blender, cut in cold butter until pieces are pea-size. In a small bowl, combine egg yolk, the water, and 1 teaspoon vanilla. Gradually stir egg yolk mixture into the flour mixture. Using your fingers, gently knead dough just until a ball forms. If necessary, cover dough with plastic wrap and chill about 30 minutes or until easy to handle.

2. Preheat oven to 425 degrees F. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge to form a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch tart pan that has a removable bottom. Ease pastry into tart pan, being careful not to stretch it. (If pastry tears, overlap edges slightly and press smooth.) Press pastry into fluted side; trim edge even with rim of pan. Line pastry with double thickness of foil. Bake in the preheated oven for 8 minutes. Remove foil; bake for 4 to 5 minutes more or until firm and dry. Set aside. Reduce oven temperature to 350 degrees F.

3. For filling, if using vanilla bean, in a small saucepan, combine milk and vanilla bean. Heat just to boiling. Remove from heat; let stand for 10 minutes. Remove vanilla bean. If not using vanilla bean, stir together milk and the 1 teaspoon of vanilla. In a medium bowl, beat eggs with a wire whisk just until mixed. Whisk in the 1-1/4 cups sugar. Set aside.

4. In a heavy, medium saucepan, heat 1/3 cup butter over medium heat until butter turns the color of light brown sugar. Remove from heat; stir in cornstarch. Gradually add vanilla milk and browned butter to egg mixture, stirring until mixed. Place tart pan on a baking sheet in oven. Pour filling into pastry shell.

5. Bake in the 350 degrees F oven about 30 minutes or until filling is set. Cool in pan on a wire rack.

6. To serve, remove sides of tart pan; cut tart into wedges. Using a slotted spoon, spoon Berry-Orange Compote over wedges; top with Sweetened Whipped Cream. If desired, sprinkle with chopped nuts. Makes 8 servings.

Berry-Orange Compote

1. Peel oranges. Section oranges over a bowl to catch the juice. Add orange sections to juice in the bowl. Stir in honey and orange liqueur or orange juice. Add 2 cups sliced fresh strawberries. Cover and chill for at least 1 hour or up to 2 hours. Stir before serving.

Sweetened Whipped Cream

1. In a chilled medium bowl combine whipping cream, powdered sugar, and vanilla. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).