Lemon Fruit Tart - cooking recipe

Ingredients

1 cup pastry dough (use your favorite recipe) or 1 pie crust (use your favorite recipe)
2 large eggs
3/4 cup sugar
6 tablespoons fresh lemon juice, strained
4 tablespoons unsalted butter, melted
2 teaspoons lemon zest
3 tablespoons apricot jam, strained
2 cups fresh fruit, sliced

Preparation

Position rack in lower third of oven, preheat 375 degrees F.
Roll pastry dough to fit 9-inch tart (quiche) pan with removable bottom, press into pan and trim overhang.
Bake in preheated oven for 10-12 minutes, or until surface of dough no longer looks raw or shiny.
Remove from oven to a cooling rack while preparing filling.
Place eggs in small bowl and whisk to combine.
Pour in the sugar and whisk. Add lemon juice, whisk again.
Add cooled melted butter and lemon zest, blend.
Pour filling into partially baked pastry shell.
Return to 375-degree oven, bake for 16-18 minutes longer, or until crust is golden and filling is set (it bubbles toward the end of baking.).
Remove and cool on a rack for 10 minutes.
Carefully release metal rim, and finish cooling to room temperature.
Heat the apricot jam just until melted but not bubbly hot.
Pour into a large bowl and toss gently with fresh fruit.
Spread fruit over cooled tart.
Best served the same day.