Kiwi-Blueberry Tart - 22cm Round French Pastry

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	Ingredient	Quantity
1.	22cm Tart Shell (pre-baked)	1
2.	Fresh Blueberries	1 Small basket (8 ounces)
3.	Fresh Kiwi	2 Medium - Peeled and sliced
4.	Vanilla Pastry Cream	5 ounces
5.	Apricot Glaze	2 ounces

Process	Instructions
1. Prepare Shell	Prepare, crimp, dock (prick) and bake a shell. Cool and place on a 10" cardboard cake circle.
2. Spread	Using a spatula spread pastry cream up to the crimped edge of the shell.
3. Arrange	Arrange the prepared kiwis in a domino fashion around the tart. Preserve the roundness. Fill the outer edge and center with Blueberries, as pictured.
4. Glaze	Heat glaze (but not too hot) and brush onto entire tart evenly. A second coat may help hold fruit in place to ensure better cutting.
Additional Comments:	Chill until served. Shell should soften so it can be cut. Cut with a long blade in a downward stroke.

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