No pastry tray or pastry display should be without some form of fruit pastry. Fruit adds color and offers an alternative for the customer or guest who cannot or prefers not to eat rich desserts or pastries containing chocolate and/or nuts. The tart shells can be baked several days in advance, then coated, filled, and decorated as needed. I brush the inside with melted chocolate, but apricot glaze will suffice as well. Both are used to protect the crust against absorbing moisture from the custard and becoming soft. I feel the dark color of the chocolate provides a better contrast as a background for the fruit.
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