Yield: Yields one 9-inch tart (with enough dough for another tart)
Servings: six to eight.
This jewel-like fruit tart actually tastes as good as it looks, thanks to a light, creamy pastry cream and a tender pâte sucrée shell.
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This tart was very good, especially with the addition of the frangipane. The crust is a little too buttery and the side of the tart shell really fall as the tart bakes. Still, it looks very similar to the finished product in the pictures. The pastry cream was a good consistency, but the amount of whipped cream that is added to the pastry cream (1/4 cup) was too little for my kitchenaid. Using the apple jelly for the glaze worked wonderfully and gave the tart a professional look.
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