Fresh Fruit Tart

One 12" tart shell, baked
2 cups cooked pastry cream or vanilla pie filling
assortment of fresh fruits cut in pieces
8 oz. jar apricot or red currant jam or preserves
1/4 cup sugar


Warm the preserves in a small sauce pan with the sugar, stirring to dissolve the sugar. Pass the hot mixture through a strainer to remove any large pieces of fruit. Brush the tart shell with about half this hot glaze and allow to dry for at least 20 minutes. Spread the pastry cream in a thin, even layer over the bottom of the glazed tart shell and allow to set in the refrigerator until firm. Arrange fruits over the top of the pastry cream. Brush the tops of the fruit with the remaining glaze. (if the glaze hardens, re-warm it until it is liquid again.) Chill & serve cold in wedges.