Glazed Fruit Galette
Crust may be made several days in advance. Glaze and add fruit on the day it is served.

Crust
2 cups flour + ½ cup
¾ cups sugar
¼ teaspoon salt
2 sticks butter
5 egg yolks
¼ cup dark rum
Combine flour, sugar and salt in a mixing bowl, cut in butter until mixture resembles meal. Stir in egg yolks and rum. Turn onto floured board and roll into round ¾ inch thick. Place in 10inch round tart pan with fluted sides and removable bottom. Trim edges and brush with egg wash made from white of 1 egg and 1 tablespoon water. Score the crust about 1/8 inch deep with tines of a fork. Bake in 400 degree oven for 25 minutes until golden brown. Cool on a rack.
1 cup quince jelly
5 peaches, peeled and sliced
1 pint strawberries halved
3 kwiwi peeled and sliced
Bring jelly to a boil. Pour ¼ cup onto crust and spread evenly. Arrange fruit attractively in the crust and pour remaining jelly over top. Pop into hot oven for 5 minutes. Cool completely before serving.