CRUST:

1 c. plus 2 tbsp. flour
1/4 c. plus 2 tbsp. butter
1/2 tsp. granulated sugar
1/4 tsp. salt

FILLING:

1-1/2 c. prepared vanilla pudding
1/2 med. banana
1 c. whole strawberries, halved
3/4 c. raspberries
1 tbsp. apricot preserves
2 tsp. water

1. To prepare the crust, in a medium bowl, place all but 1 tablespoon of the flour, the butter, sugar and salt. With your fingers, pinch or rub the mixture to combine the butter with the dry ingredients until the dough begins to form a soft mass. Press the dough into a disk and wrap in plastic wrap. Chill for 30 minutes.

2. Preheat the oven to 350 degrees. Sprinkle the work surface with the remaining 1 tablespoon flour. Place the dough on the floured surface and roll into a 10-inch circle, then gently lift and place in a 9-inch round fluted tart pan with a removable bottom. Crimp the excess dough to make a uniform edge.

3. Line the crust with foil and fill with dry beans or metal pie weights. Bake for 20 minutes, then remove the weights, prick the bottom of the tart shell, and continue to bake until the sides are just beginning to brown, 10 to 15 minutes. Set on a rack to cool.

4. To assemble, spoon the pudding into the tart shell and smooth with a knife. Cut the banana into slices. Arrange the banana, strawberries, and raspberries on top of the pudding.

5. To prepare the glaze, in a small saucepan over low heat or in a custard cup in the microwave, warm the preserves and water until melted, then spoon r brush the glaze over the fruit.