Unlike some of the other recipes in this issue, which, when photographed, look like fake vomit (stuffed poblanos, I am talking to you), this tart is so gorgeous that I could not stop taking pictures. The crust was a bit of a pain-- some of it came off with the parchment when I blind-baked it-- but the filling is especially delicious, both rich and nutty. I can see using this all year round, with any seasonal fruit. I glazed the tart with lemon-ginger marmalade for a little extra zing. Like other posters, I found the fruit exuded a good amount of juice-- probably exacerbated by being layered over warm filling.