Need a tart pan?  We recommend the http://amzn.to/2jwdrY1Paderno World Cuisine 9.5 Inch Fluted Non-Stick Tart Pan with Removable Bottom

Fruit Tart

Kathy made this for a sorority social, it was as pretty as pictured.  Another great recipe from Joy of Cooking.com


Sweet Pastry Crust:

• 1 1/2 cups (195 grams) all purpose flour
  
• 1/8 teaspoon salt 
  
• 1/2 cup (113 grams) unsalted butter, at room temperature
  
• 1/4 cup (50 grams) granulated white sugar 
  
• 1 large egg, lightly beaten 
  

Pastry Cream:

• 1 1/4 cups (300 ml) milk (whole or 2%)
  
• 1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste
  
• 3 large egg yolks 
  
• 1/4 cup (50 grams) granulated white sugar 
  
• 2 tablespoons (20 grams) all-purpose flour 
• 2 tablespoons (20 grams) cornstarch (corn flour)
• 1/2 tablespoon liqueur (Grand Marnier, Brandy, Kirsch) (optional)
  

Apricot Glaze: (optional - but recommended)

• 1/2 cup (120 grams) apricot jam or preserves
  
• 1 tablespoon water
  

Topping:

3 cups (720 ml) fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.)