Make a soft dough 250 g of flour, the butter, powdered sugar, one egg and vanilla. Wrap it in plastic foil and leave it in the fridge for 30 minutes. Then roll out crust with a diameter slightly larger than the tray can you put the sheet to cover and edges. Place a sheet of baking paper on top and put some weight (I put a few forks, but maybe a handful of dry beans). Put in a preheated oven at 180C for 15 minutes to seal. Then remove the burden and paper and finish cooking until they turn pink. Once the base is ready let it cool down and brush with jam. Beat two eggs with 60 g of sugar, add 35 g flour and finally milk. Stir well and add the grated rind of lemon. Put on low heat to boil until thickened cream, stirring constantly. Allow to cool. With this cream fill the bottom of the finished base or using a syringe or spoon slightly buried surface. Cut the fruits into thin slices and pour them lightly with lemon juice. Arrange in a straight line peach, kiwi row, row strawberries, apple row, row banana etc. while completely. Maybe between the lines of fruit to put line of cream to keep you upright fruits. Serve slightly chilled.