Trim about 3/4 inch (2 cm) from all around the edge of the puff pastry. Place the trimmed strip back on top of the edge to create a double border. Poke the base (not the border) all over with a fork.

Brush the pastry with beaten egg. Bake in a preheated oven at 350°F (180°C) for 10 minutes, or until golden brown.

Remove from the oven and let cool. Meanwhile, slice the strawberries in half, cut the kiwi and apple into wedges, slice the banana, and chop the apricots into small pieces.

Once the pastry is cool and the fruit is prepared, assemble the tart. Spread the vanilla custard (I used 2 store-bought vanilla custard cups) over the base. Starting from the edge, arrange the strawberries, then alternate apple and kiwi wedges, add the banana slices, and place the apricot pieces in the center.

Brush the fruit with peach jam and refrigerate until chilled. The tart is now ready to serve.