Spread the fruit evenly over the bottom of the tart shell.

Spread mixture in tart shell and bake until set, about 25 to 30 minutes.

Roll out the dough and place in a 10-inch tart shell.

At the last minute, the tart shells are filled and baked.

Spoon into the tart shell and refrigerate for several hours.

Arrange them skin side down with their pointed ends toward the center, in the tart shell.

Add the pastry cream and spread over the base of the tart shell.

Place the batter in the tart shell and bake until set, about 35 minutes.

Bake the tart shell for 20 to 25 minutes until golden brown.

Pour into tart shell and bake 40 minutes, until set.