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["To make the crust:.", "Blend all the ingredients with a pastry blender, (as you would a pie crust) until small beads or pea sized pebbles form.", "Kneed and roll the dough out into a 9 inches circle.", "Place the dough in a 9 inch, small rimmed, springform pan, (but any pan you have on hand will do) and ""blind bake"" it at 350F for 25 minutes or until the crust is golden brown.", "Set aside to cool.", "To make the custard:.", "Wisk your egg yolks, sugar, and flour in a medium sized bowl until it gets thicker and turns a pale yellow color.", "Heat the milk in a saucepan until it starts to simmer, then take it off the stove.", "Slowly incorporate the hot milk into the egg mixture, while whisking the whole time.", "Doing this slow in important cause you don't want your eggs to curdle.", "Then put the custard mixture into the pot and continue to cook it on low heat for 6 minutes or until it coats the back of a spoon, kinda like a cream soup.", "Then, put it into another bowl, and cover it with plastic wrap.", "The plastic wrap has to be on the liquid its self so that gross thick skin doesn't form on top of it.", "and let it cool completely.", "Time to assemble:.", "Once the custard and crust are totally cooled, you can pour the custard into the prepared crust.", "Make sure that the custard is spread evenly for good presentation.", "Then, (the fun part) layer you favorite fruit or fruits in any which way that you find to be beautiful!", "Once your tart is full of fruit, take your apricot jam that had the water added to it and microwave it until its thin.", "Spread the jam and water mix all over the tart with a pastry brush, and refrigerate the whole tart for at least 10 minutes (but that's not too necessary, just encouraged cause custard tastes better cold!", ").", "After that, enjoy!", "Remember that it is a custard and your leftovers, if there are any MUST be refrigerated!"]
