Instructions

• In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the very cold butter pieces, and using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
• Incorporate the egg yolk into the flour mixture and mix until the dough comes together. If the dough feels too crumbly, add a teaspoon of cold water at a time until it holds together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Once chilled, preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough into a circle about 1/4 inch thick. Transfer it to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
• Prick the bottom of the crust with a fork to prevent bubbling. Bake in the preheated oven for 15-20 minutes or until lightly golden. Allow it to cool completely.
• In a mixing bowl, beat the softened cream cheese until smooth. Gradually fold in the whipped cream until fully combined and fluffy. Spread the mixture evenly over the cooled tart crust.
• Arrange the sliced strawberries in rows to create the stripes of the American flag. Place the blueberries in the corner to represent the stars.
• To give your tart a beautiful shine, warm the apricot preserves in a small saucepan over low heat until melted. Brush it gently over the fruit for a glossy finish.
• Refrigerate the tart for at least 1 hour before slicing. This allows the flavors to meld and the filling to set. When ready to serve, slice and enjoy!