Pastry for 9 inch pie shell
1/3 c. sugar
1/4 c. flour
1 c. milk
3 egg yolks
6 oz. white baking bars, chopped
1 tsp. vanilla
1/4 c. apricot jam
2 kiwi fruit, peeled and sliced
1 c. raspberries (or strawberries)

Heat oven to 425 degrees. Line a 9 inch tart pan with pastry, trim edges. With fork, prick pastry in several places to prevent puffing. Bake 10 to 12 minutes until crust is lightly browned. Cool on wire rack.

In medium saucepan, combine sugar, flour and milk. Gradually stir in egg yolks. Cook over medium heat, stirring constantly until mixture boils. Reduce heat and cook, constantly whisking for 3 minutes, until mixture is thickened and smooth. Transfer to medium bowl, press plastic wrap directly on surface and refrigerate until chilled (about 30 minutes). Remove tart shell from pan. In small saucepan, heat apricot jam. Brush over bottom of tart shell; let stand 5 minutes.