A fruit tart or two

For no apparent reason whatsoever, I got it into my head that I wanted to make a fruit tart (and, from here on, pies more generally — ordering Vegan Pie in the Sky is definitely in order). The first attempt last Sunday was very mediocre looks-wise, but still quite tasty; the second attempt on the Thursday public holiday went much better, and not only because I was at my parents' and ably assisted by my fruit-cutting sidekick, Mum (Thanks again).

So here's a photo of each one. The crust is from this recipe recommended by Matt — I'm buying a good-quality rolling pin any day now with some Christmas money from my grandmother, but in the meantime it was great not to have to roll out any pastry. The filling is a rice milk-based custard (I used a little Foster Clark's custard powder, but also a bit of corn starch and icing sugar and lemon zest so the custard flavour wouldn't be too strong). The fruit topping is fruit (no really)... The glaze even the second time just wasn't the right consistency, hence the uneven finish — I suspect practice makes perfect there. I'm also wondering what to do about the sheer amount of liquid (water/juice) that leeches out of the fruit. I guess letting the cut fruit sit in the fridge for a while could only help...