This is more an assembly job than a recipe, I love a fruit tart they are very French and a treat from my childhood. It's a very spring like recipe that is great for a party. Make this ahead it can be prepared ahead the day before and assembled the morning of your party.
1 blind baked pastry shell, Pate Brisee Pie Crust
2 to 2 1/2 cups Creme Patissiere or Custard
Fruit of choice. I used 4 kiwi fruit sliced and 1 punnet of strawberries, halved.
1/2 cup apricot jam
1 tablespoon water
Heat the jam and water in a saucepan until the jam has liquified, then set aside to cool slightly before you assemble. While this is heating slice your fruit.
Assemble your cast of careters, tart shell, creme patissiere, fruit and glaze.
You will need to whisk your creme patissier or custard to ensure no lumps.
If your creme patissiere or custard are too thick loosen with 1/2 cup of whipped cream.
Gently pour into your tart shell.
Decorate with fruit as desired.
Your glaze should be cool by now if not wait till cool so you don't melt your filling. Gently brush over your fruit topping being generous. Place in the fridge to allow the glaze to set or until ready to serve.