FRUIT TART                             Servings: 10

Crust:
3/4 c.        soft butter              1/2 c.    white sugar
1 3/4 c.      flour                    1         egg yolk
1   T.        baking powder            1/2 c.    ground almonds, hazelnuts
													or walnuts

Filling:
3/4 c.        white sugar              8         egg yolks
1/2 c.        cornstarch               2   T.    vanilla
3/4 lb.       soft butter              2 3/4 c.  whole milk

	Make crust by combining sugar and butter, add yolk and mix well.  Add
flour, baking powder and finely ground nuts, blend until dough forms.
Form a ball, and press evenly into tart tin.  Bake 15-20 minutes in oven
preheated to 350F.  Remove, cool, and chill wrapped for several hours.
When ready to fill and serve, remove from pan and place on serving platter.

	For filling, combine yolks and sugar, and whisk.  Add cornstarch and
vanilla, whisk to blend completely.  Scald milk, and gradually whisk into
mixture.  Stir continuously over medium heat until thick (5-10 minutes).
Mix on medium speed until cool, then blend in softened butter by chunks.
Whip to blend completely.