Rinse fruit and gently pat dry using paper towels. Rinse kiwi and peel, then slice and cut each slice in half. Place in the refrigerator while you make the shortbread crust.

Using a food processor with the dough blade, or in a medium-sized bowl, combine flour, salt, powdered sugar and butter. If using a food processor, pulse the dough until it creates a mixture of crumbs, but begins to hold together. If mixing by hand, slice the cold butter into small pieces then use a fork or pastry blender to combine the ingredients. Add ice water and continue pulsing or mixing until you’ve got a soft dough that holds together easily.

Pat the dough into the bottom and up the sides of a 10” tart pan. Place the pan in the freezer for 15 minutes.

Preheat oven to 425°

After 15 minutes in the freezer, use the tines of a fork to make small holes across the crust, then bake for 13-15 minutes, or until lightly browned and evenly baked.

Remove the tart pan from the oven and let the crust cool.

Spread one 10 ounce jar of lemon curd across the crust, then arrange the chilled fruit on top of the curd. I like making a circular pattern with the fruit.

Place ½ cup of apricot jam in the microwave and warm for about 45 seconds, add water if needed. Strain the jam and using a pastry or basting brush, spread a light layer of the warmed jam (glaze) on top of all the fruit.

Refrigerate and enjoy the same day or cover and refrigerate to serve the next day, which will allow the lemon curd a chance to mellow a little, taste less tangy and combine with the flavor of the shortbread crust. Delicious either way.