2 c. all-purpose flour
1/4 c. sugar
2 egg yolks
1 hard-cooked egg yolk, forced through a fine sieve
1/2 lb. sweet butter, melted & cooled
2 qts. (4 c.) fresh fruit
1 pkg. commercial fruit glaze

Sift flour and sugar into large bowl and make a well in the center. Drop in raw egg yolks and the cooked yolk. Mix together with a large spoon. When well combined, mix in melted butter a few tablespoons at a time. Continue to mix until dough is smooth and pliable. On a lightly floured surface, pat and shape the dough into a roll about 6 inches long and 2 inches in diameter. Wrap in wax paper and refrigerate for 30 minutes.

Preheat oven to 325 degrees. With knife, slice the pastry into 1/4 inch slices. Arrange in a single layer in 9 inch spring-form pan. With fingers, gently pat the slices so they completely cover the bottom of the pan (no empty spaces). With remaining slices, cut in 1/2 and stand them up along the side of the pan, pressing them down slightly into the bottom layer to secure. Refrigerate 10 minutes and prick with tines of fork. Bake 40 minutes, until pastry is light brown.

Filling: Rinse and clean fruit. Glaze with commercially prepared glaze or your own. Put into crust and chill 2-3 hours.