1.   Arrange the figs and plums cut sides up, in alternating concentric circles, over the almond mixture.

2.   Add yolk mixture to the almond mixture, along with the grated carrots, and stir just until combined.

3.   Combine berries and spoon over almond mixture.

4.   Cover bottom of shell with the almond cream mixture and place thinly sliced apples on top in a swirl pattern.

5.   Cover with egg mixture, and sprinkle with remaining almond mixture.

6.   Fold in the almond mixture.

7.   Spread the almond mixture in the cooled pastry shell.

8.   Sprinkle with remaining almond mixture.

9.   The almond mixture should be completely covered with fruit.

10.   The shell was rinsed, and the egg was stuffed with the white and yellow almond mixture.