In a food processor fitted with a chopping blade, pulse 2 cups all-purpose flour, salt, and sugar 5 times.
Add butter and shortening, and blend for 1 minute or until mixture is crumbly. Transfer mixture to a medium bowl.
Add ice water to batter, and mix just until combined.
Place dough on a piece of plastic wrap, form into a flat disc, and refrigerate for 20 minutes.
Preheat the oven to 450Ãƒâ€šÃ‚ÂºF.
Dust your workspace with flour, and using a rolling pin, roll out dough to [1/8] inch thickness. Place rolled-out dough into an 9-inch tart pan, press to mold into pan, and cut off excess dough. Bake for 13 minutes.
Let tart cool for 10 minutes.
Place tart shell on a serving dish, and fill with Ashta Custard. Arrange strawberry slices, kiwi slices, and blueberries on top of tart.
In a small saucepan over medium heat, heat peach jam and water, stirring, for 2 minutes.
Using a pastry brush, brush top of fruit and tart with warmed jam.
Serve chilled and store in the refrigerator.