Pinwheel Fruit Tart
|Pastry cream||1 1⁄2 Cup (24 tbs)|
|9 inch prebaked sweet buttery tart crust||1|
|Raspberries||1 Pint (Use Basket Variety, Picked Over)|
|Strawberries||1 Pint, rinsed, stemmed, patted dry, halved length wise (Use Basket Variety)|
|Red currant glaze||1⁄2 Cup (8 tbs), warmed|
Peel kiwis and slice thin.
Spread pastry cream in cooled tart shell.
Make a pinwheel design over cream, arranging each fruit in a whorl pattern, first using raspberries, then strawberries (cut sides down), then layered slices of kiwis.
Repeat with remaining fruit.
Brush the fruit with the Red Currant Glaze