Ever since I was a kid, I always wanted to make the sort of fruit tart you get in fancy French patisseries. I think they look spectacular! They are, in principle, pretty simple: sweet pastry tart case, set crème pâtissière and fruit. Precision is the key for this tart, not only in the cutting of the fruit to show it off at its most attractive, but also in a well-set filling and a thin but stable case. Make this to treat someone you love, or if you just feel like showing off.