1 1/2 c. flour
1/3 c. shortening or butter
1/4 tsp. salt
3 tbsp. cold water

Preheat oven to 375 degrees. Mix flour, shortening and salt until mixture is crumbly; pour water into bowl as you mix. As soon as dough has pulled away from sides of bowl and formed a ball, place ball on lightly floured surface and roll out to a 12 inch circle. If dough is too sticky to roll out easily, place in freezer for 10 minutes. Fold dough circle in half and place on rolling pin.

Place over a 9 inch pie plate (or flat cookie sheet) so it is centered. Unfold dough. Press gently into pie plate without stretching dough. Use a knife to trim edges. Crimp dough around rim of plate with a fork or your fingers. Pierce bottom of shell 15 to 20 times with a fork. Bake about 10 minutes until lightly browned.

FILLING:

1/2 (3 3/4 oz.) pkg. instant vanilla pudding mix (1/4 c.)
1/2 c. milk
1/2 c. sour cream
1 lg. banana
1 c. fresh strawberries
1 peach, halved and peeled
2 tbsp. cornstarch
2 tbsp. sugar
2/3 c. orange juice
1/2 c. seedless raspberry jam
Cool pie shell (see above)

Combine pudding mix, milk, sour cream in bowl; mix until smooth. Refrigerate until set. Slice banana, strawberries and peach into thin slices; set aside. To make glaze, combine cornstarch, sugar, orange juice and jam in small saucepan. Stir constantly over medium heat until mixture comes to a boil. Continue to stir and boil 2 minutes. Set aside to cool.

To assemble tart, place shell on large serving plate (or leave in pie plate). Spoon on pudding mixture. Surround edge with circle of strawberry slices. Place a circle of peaches and then a circle of bananas. Repeat to center of pastry. Immediately brush cooled glaze over fruit slices. Refrigerate tart at least 1 hour before serving. Cut in wedges to serve. Serves 10 to 12.