Tropical Fruit Tart

Mix flour, powdered sugar, ground ginger and salt in processor. Add butter
and cut in using on/off turns until mixture resembles coarse meal. Whisk 1
yolk and water in small bowl to blend. Add to processor by tablespoonful
and process until moist clumps form. Gather dough into ball; flatten into
disk. Wrap in plastic and refrigerate 1 hour. Pour milk into heavy medium
saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to
simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return
to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in
medium bowl until well blended. Gradually whisk in hot milk. Return mixture
to same saucepan. Whisk over medium heat until mixture thickens and comes
to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic
onto surface and refrigerate until well chilled, about 4 hours. Preheat
oven to 375 degrees. Roll out dough on lightly-floured surface to a 14-inch
round. Transfer to 11-inch round tart pan with removable bottom. Line crust
with foil, parchment or coffee filters; fill with dried beans or pie
weights. Bake until sides of crust are set, about 15 minutes. Remove foil
and beans. Bake until crust is golden, piercing with fork if bubbles form.
Transfer pan to rack and cool completely. Combine preserves and Cognac in
heavy small saucepan. Stir over low heat until preserves melt. Transfer to
processor; puree until smooth. Brush half of syrup over bottom of crust.
Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm
preserve mixture. Brush over fruit. This recipe yields ?? servings.