In food processor combine flour, sugar, lemon zest, and salt. Add butter and pulse until it resembles coarse meal. Gradually add water until the mixture forms a ball.

Flatten into a disk and refrigerate for at least 1 hour. Meanwhile, butter an 11-inch tart pan.

Once chilled, place dough onto lightly floured surface (use rice flour) and roll into a 13-inch circle, about 1/8-inch thick. Fit into tart pan forming edges and freeze until firm.

Preheat oven to 450°F and remove tart from freezer. Prick pastry with a fork and line with buttered parchment paper. Fill with dry beans or pie weights.

Bake 5 minutes then reduce oven temperature to 350°F and bake 10 minutes. Remove paper and weights and continue baking until browned, about 20 minutes. Allow to cool.

Heat milk in heavy saucepan until hot but not boiling. In a medium size bowl combine the sugar, flour and salt. Slowly add the hot milk and whisk together. Pour this mixture back into the saucepan and bring to a boil over low heat, stirring constantly.

Cook until smooth and very thick. Off the heat beat in the egg yolks one at a time. Return to the heat and boil for a minute, stirring constantly. Remove from heat and and beat until mixture cools slightly.

Stir in the vanilla and butter, blending well. Cover the pastry cream with plastic wrap, touching its surface, to prevent a skin from forming. Cool completely in refrigerator.

Heat jelly and kirsch in a small saucepan until jelly is melted. Set aside to cool.

Spread cooled pastry cream into tart shell.

Decoratively arrange fruit onto pastry cream. Using a pastry brush, brush glaze on top of fruit. Refrigerate until ready to serve.