Always be multi-tasking. Even when baking.
4 cups Flour
3.5 Sticks butter, chilled
2 tablespoons crisco, chilled
1/2 teaspoon salt
1 teaspoon sugar
2/3 cups ice water
Add flour, sugar, and salt into large bowl. Cut in butter and crisco. Use a fork to mix in water, a little at a time. Pour on to counter and press mixture into two separate disks and refrigerate for at least an hour.
For fruit tart: roll out crust on parchment paper. Add fruit (sprinkle with lemon and sugar) making sure you leave a 2″ border. Use parchment paper to lift up sides to cover some of the fruit to form a rustic tart. Bake at 400 degrees for approximately 45 minutes until golden brown and fruit is bubbling.
For Pastry Cream: Follow directions for pastry cream. Roll out crust and place in pie tin. Blind bake at 400 degrees for 20 minutes. When cooled. Add a layer of apricot jam then a layer of cooled pastry cream. Top with fresh whipped cream.