Pastry
1 cup all-purpose flour
6 tablespoons butter
1/4 teaspoon salt
3 tablespoons ice water (more if needed)

Preheat 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
2 1/2 tablespoons cornstarch
1 1/2 cups milk
1 tablespoon orange liqueur
2 kiwi fruits
1/3 cup granulated sugar
1 egg
1 (10 ounce) package frozen raspberries,
    thawed and drained

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.

Glaze
1/2 cup plus 2 tablespoons apricot preserves,
    put through sieve

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.