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Fruit Tart

1 cup flour
1 tablespoon sugar
8 tablespoons butter
2 tablespoons ice water

2 tablespoons sugar
1 tablespoon cornstarch
2/3 cup orange juice
1/2 cup currant jelly

sliced fruit - strawberries, kiwi, blueberries,
peaches, bananas, grapes etc

To make pastry - combine flour and sugar in processor. Add butter,
pulse on and off until it resembles coarse meal. Add water,
gradually, pulsing until it forms a ball. Wrap in plastic wrap,
flatten baIl slightly and chill at least 1 hour. Allow to come to
room temp. Roll out on floured board to 1/8" thickness. Gently
place in tart pan with removable sides. Prick with fork, cover
with plastic wrap, and chill at least 1 hour before baking at 375
for 15 - 20 minutes or until lightly browned. Cool.

Meanwhile, for glaze, stir together sugar and cornstarch in medium
saucepan. Stir in orange juice and jelly. Cook and stir over
medium heat until thickened and bubbly. Cook 2 minutes more. Cool
slightly. To assemble, remove pan rim; place tart on serving plate.
Spread a thin layer of glaze onto cooled crust. Arrange fruit (2
rows of strawberry halves, row of kiwi, strawberries in center,
blueberries scattered around etc.) Drizzle glaze over fruit.
Chill, at least 30 minute to set.


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