sometimes when i’ve got some extra tart dough lying around that i want to use up, i whip up a fruit tart. it’s really quite easy to do and a great way to display the jewels of mother nature’s creation. first, i bake the tart shell (using any type of pastry) until it is fully cooked and i let it cool. then, i whip up some creme legere (which is about 2/3 pastry cream and 1/3 whipped cream). i spread a layer of creme layer on the bottom of the shell, and then arrange fruit to completely cover the top of the shell. when using fruit that oxidizes (aka apples), i rub lemon on the fruit to prevent discoloration. And that’s all there is to it in a tart shell!