Fresh Fruit Tart

In the summer, we like to use berries and stone fruits, but don’t limit this recipe to one season; in the winter, use it to highlight citrus fruits. Stick with one type of fruit, or use a mix! We tend to slice anything strawberry-size or larger. This fruit tart is best eaten the same day as it’s assembled, but if you like to work ahead, the crust and pastry cream can be made well in advance of assembling and serving the full tart.