Spring Fruit Tart

Preheat the oven to 350 degrees F.

On a floured surface, roll out the pie dough and fit it into a 9-inch tart pan. Crimp the edges to make a pattern. Prick the shell with a fork.

Bake the tart shell for 10 minutes. Remove from the oven and let cool completely.

In two small saucepans, over medium-low heat, melt the currant jelly and apricot jam separately. Remove from the heat and set aside.

Cover the tart shell with the whipped cream. Arrange the berries on the whipped cream around the outer edge of the crust. Starting in the center, arrange the sliced fruit overlapping in a circular pattern until the whipped cream is completely covered.

Brush the berries with the melted currant jelly and brush the sliced fruit with the melted apricot jam. Refrigerate the tart until ready to serve.