1 c. all-purpose flour
4 tbsp. butter
3 tbsp. cold water

CUSTARD:

1 c. skim milk
2 tbsp. butter
2 eggs
3 tbsp. all-purpose flour
6 packets equal
1 tsp. brandy extract

FRUIT TOPPING:

1 c. sliced fresh strawberries
1/2 c. fresh blueberries
2 fresh peaches, pared, pitted & sliced
1 fresh kiwi, pared & sliced

GLAZE:

1/2 c. unsweetened apple juice
1 tsp. arrowroot
1 tsp. strawberry extract
4 packets Equal

Crust: Combine flour and butter in food processor, mixer or by hand. Process with on-off motion, or blend until mixture forms coarse crumbs. Add water and blend until mixture forms a ball. Roll out on floured surface to 12 inch diameter circle, 1/8 inch thick. Line greased and floured 9 inch tart pan with pastry. Trim edges. Cover pastry with 9 inch circle of wax paper; prick holes through paper and pastry with fork. Cover waxed paper with uncooked dried beans or rice to prevent air bubbles. Bake in preheated 350 degree oven for 10 minutes, remove dried beans or rice and wax paper. Continue baking 15-20 minutes or until lightly browned. Cool. Carefully remove from pan if desired.

Custard: Bring milk and butter to a boil. Blend eggs with flour in food processor or mixer until thick and light colored. Add small amount of hot milk mixture to eggs and flour. Blend egg mixture into remaining hot milk in saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat. Blend in Equal and brandy extract. Spoon into pastry shell.

Topping: Arrange fruit over custard.