FRUIT TART

Pat-in-the-Pan Butter Crust:

1 1/2 Cups all-purpose flour
1/2 Tsp Salt
8 Tbsp unsalted butter, softened, cut into 8 pieces
2 to 3 Tbsp heavy cream

Position a rack in the center of the oven.  Preheat oven to 400 degrees. Whisk together in a bowl or process for 10 seconds in a food processor: Flour and 1/2 tsp of salt. Add: butter. Mash with the back of a fork or process in a food processor until the mixture resembles coarse crumbs. Drizzle over the top heavy cream. Stir or process until the crumbs look damp and hold together when pinched. Transfer the mixture to a 9-inch pie pan or 91/2 or 10 inch two-piece tart pan. Pat evenly over the bottom and sides with your fingertips. If making a pie, form a crust edge and crimp or flute. Prick the bottom and sides with a fork. Bake until the crust is golden brown, 18 to  22minutes, pricking the bottom once or twice if it bubbles. If you are filling the crust with an uncooked mixture that requires further baking, whisk together: 1 large egg yolk and a pinch of salt.  Brush it he inside of the crust with the egg yolk glaze. Return to the oven and bake until the egg glaze sets, 1 to 2 minutes. Let crust cool completely. 

To moisture-proof the crust, brush over the bottom: 3 Tbsp currant, raspberry, or strawberry jelly, melted, or 1 Tbsp unsalted butter, softened. Refrigerate the shell for 10 minutes to set the glaze or butter.

Filling:

1.5 oz Vanilla Instant pudding 
2 cups fruit

Make pudding according to instructions on the box. Spread the pudding evenly over the crust and arrange in a single layer: whole small berries, sliced strawberries, or thinly sliced fruit. If you wish, brush the fruit lightly with: 2 to 3 Tbsp jelly, melted. If not serving immediately, store in the refrigerator for no longer then 6 hours.