Ingredients

Tart shell
1 tablespoon water
3 tablespoons Boysenberry seedless jam
pastry cream
8 oz fresh Strawberries stemmed and halved
1 kiwi peeled and thinly sliced
7 blackberries

Instructions

1. Blind Bake pastry dough in a tart shell.  Allow to completely cool.

2. In a small sauce pan heat water and jam, bring to a boil and simmer 2-3 minutes.  Allow to cool 5-10 minutes.

3. Fill tart shell with pastry cream.  Please see recipe in index.

4. Top with strawberries, kiwi and blackberries.  May use whatever combination of fresh fruit that you like.

5. Using a pastry brush, glaze to fruit.  Refrigerate several hours until ready to serve.