Kerrie Buitrago's Fruit

• 1 3/4 cups all-purpose flour
• 1 stick sweet butter
• 4 tablespoons sugar
• 1 egg
• 4 1/4 cups milk
• 1 1/4 cup sugar
• 10 egg yolks
• 1/2 cup cornstarch
• 1 vanilla bean, scraped
• 3 tablespoons Grand Marnier or Kirsch
• 13 cup heavy cream whipped
• Variety of fruits in season
• Apricot jam for glaze

1. Put all ingredients in a mixing bowl.
2. Using your fingers, combine all ingredients and form into a ball.
3. Do not overwork.
4. Refrigerate one hour before using.
5. Line a 9-inch pastry shell with the dough.
6. Place a layer of parchment paper over it and weight with dried beans, rice or lentils.
7. Bake for 15 minutes in a preheated 400-degree oven or until crust is golden.
8. Let cool.

flour, sweet butter, sugar, egg, milk, sugar, egg yolks, cornstarch, vanilla bean, grand marnier, heavy cream whipped, glaze

Taken from cooking.nytimes.com/recipes/2489 (may not work)