Fresh Fruit Tart

• Vanilla Pastry Cream (page 111)
• Sweet Pastry Crust, prebaked in a 10-inch removable bottom tart pan (this page)
• 1 pint strawberries, rinsed, hulled, and halved
• 1/2 pint raspberries, rinsed and drained
• 1 pint blueberries, rinsed and drained
• 2 or 3 ripe kiwis, peeled and sliced
• 2 ripe fresh figs, cut into quarters (optional)
• 1/3 cup juice-sweetened apricot jam
• Agave Nectar Whipped Cream (page 113)

1. Prepare the pastry cream and pour it immediately into the prebaked tart crust.
2. Cover with plastic wrap that rests gently on the surface of the custard to prevent a skin from forming.
3. Refrigerate for 2 hours or more.
4. Arrange the strawberries, raspberries, blueberries, kiwis, and figs (if using) decoratively and generously over the top of the pastry cream in the tart (you may have some left over).
5. Heat the apricot jam in a small saucepan until melted and syrupy.
6. Brush the apricot glaze over the fruit.
7. Store tart in the refrigerator until ready to serve.
8. Garnish with whipped cream.

vanilla pastry cream, sweet pastry crust, strawberries, raspberries, blueberries, kiwis, fresh figs, apricot, cream

Taken from www.epicurious.com/recipes/food/views/fresh-fruit-tart-379370 (may not work)