1 (10 ounce) package frozen raspberries, thawed and drained
1/2 cup plus 2 tablespoons apricot preserves, put through sieve
Heat oven to 425 degrees F.
In medium bowl, stir together the flour and salt. Cut in the butter,
using pastry cutter or 2 knives, until the mixture resembles coarse
meal. Sprinkle with water, 1 tablespoon at a time, working into
the flour with fork. Form into a ball. Roll between sheets of wax
paper until dough is a circle, 12 inches in diameter. Fit into 10-inch
tart pan. Trim off excess. Prick bottom with fork; line with buttered
foil and weigh down with rice or dry beans.
Bake for 15 minutes.
Remove foil and continue baking until golden, about 10 minutes more.
Filling: In medium bowl, stir together the cornstarch and sugar; then gradually
stir in milk. Beat in the egg. Pour into a medium size saucepan
and cook over medium heat, stirring constantly until the custard
comes to a slow boil. Stir in the liqueur. Place plastic wrap over
surface of custard and chill.
Heat the sieved apricot preserves and spread over top of fruits
with a pastry brush. Chill until serving time.
Assembly: Spread custard over bottom of pre-baked pie shell. Arrange raspberries
in the center and place slices of peeled kiwi around the outer edge
of the tart.