FRUIT TART

Ingredients (6 servings)

	1/4 pastry dough (available in supermarkets)
	Seasonal fruit. For example: 2 bananas, 2 kiwis and 2 oranges or tangerines
	50 g (1.75 oz.) peach preserve or similar
For custard:
	1/2liter (2 cups) milk
	75 g (2.65 oz.) flour
	1 egg
	3 egg yolks
	1 stick of vainilla or grated lemon rind
	75 g (2.625 oz.) sugar

Preparation

Roll out pastry dough; trim dough and bake until crusty. Let cool. Use a spatula to spread custard on pastry. Place peeled and sliced fruit on top of custard. Apply fruit preserve over fresh fruit. A small brush is recommended for this procedure. If the preserve is not soft enough to spread, briefly heat in a saucepan.

Custard

In a saucepan, add milk and stick of vanilla or grated lemon rind and bring to a boil. Remove from heat and let stand. In a separate bowl, whisk egg and yolks. Add flour, sugar and a bit of cold milk and mix. Add mixture to warm milk (on low heat to avoid boiling the milk), and stir until thick.