1 (15 oz.) pkg. Pillsbury All Ready Pie Crusts
1 tsp. flour

FILLING:

2 c. powdered sugar
1 c. butter, softened
3 eggs
1/4 to 1/2 tsp. almond extract
Fresh fruit (grapes, nectarines, peaches, kiwi fruit, starfruit, pears, raspberries and strawberries)

Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled 1-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Bake at 450 degrees for 9 to 11 minutes or until light golden brown. Cool.

In small bowl, cream powdered sugar and butter until light and fluffy. Add eggs, one at a time, beating at medium speed 4 minutes after each addition. Blend in almond extract. Pour into crust. Refrigerate at least 2 hours. Before serving, arrange desired fresh fruit on top of filling. Brush fruit with melted apple jelly, if desired. 10 to 12 servings.