1 recipe Pate Brisee (Crust)
1 recipe Pastry Cream (Filling)
2 c. orange marmalade (heat in a pot, strain out chunks)
5 strawberries, sliced
3 bananas, sliced & hold in orange juice
3 kiwi fruit, sliced

1. Prepare Pate Brisee (recipe follows).

2. Prepare Pastry Cream (recipe follows).

3. Reheat the orange marmalade.

4. Using a pastry brush, paint the inside of the Pate Brisee with the orange marmalade. Put aside.

5. Take the prepared Pastry Cream and spread on the bottom of the Pate Brisee 1/2 inch thick.

6. Take sliced strawberries, bananas and kiwi fruit and line the fruit in an over lapping position, around the inside of the crust, over top of cream.

7. After fruit is lined up, paint more of the marmalade over the fruit to give it a shiny look.

PATE BRISEE:

1 1/2 c. flour
Pinch of salt
4 oz. chilled sweet butter, cut into sm. pieces
2-6 tbsp. ice water

1. On a board mix the flour with the salt.

2. Cut the butter into the dry ingredients.

3. Add just enough water to allow the dough to come together.

4. Form the dough into flattened disk. Wrap in plastic and refrigerate. Hold in the refrigerator.

5. Roll the dough out on a lightly floured board.

6. Turn into tart pan, pie pan or tartlette pan, or use in any recipe calling for a savory pastry.

7. Chill, weight and blind bake.

PASTRY CREAM:

2 c. milk
3/4 c. sugar
6 egg yolks
3 tbsp. flour
2 tbsp. cornstarch
Pinch of salt
2 tsp. vanilla extract

1. Scald the milk with half of the sugar.

2. Ribbon the yolks with the other half of the sugar.

3. Sift the flour with the cornstarch and salt. Beat into the egg yolk mixture.

4. Slowly pour the scalded milk into the egg yolk mixture in a slow steady stream as you stir constantly with a whisk.

5. Pour the pastry cream into a heavy saucepan and over moderate heat bring the mixture just to a boil while you stir constantly with a wooden spoon. (Do not use a whisk if you are using an aluminum pot. It will turn the pastry cream green.) Do not cook over too high a heat. The pastry cream must come to a boil gradually or it will curdle.

6. Once the cream boils let it simmer for a minute or two. Pour into an ice bain marie to cool. Stir in the vanilla.

Hold in a closed container under refrigeration. To prevent a skin from forming on top of the pastry cream, brush the top or lay some plastic wrap right against its surface. Use for pastries and cakes.