Tarts are best if filled just two to three hours ahead of serving. Tart pastry, unlike pie dough, is very workable. A spoonful can be pressed into smaller tins with the fingers. Trim edges by rolling a rolling pin across the top. Prick dough of large shells with a fork before baking.
Most fruits go well with custard, lemon curd and cream cheese fillings.
This layer helps hold the fruit in place and tastes good. Spread only a half-inch layer in large tart shells so the cream does not spill out when cutting. Think of color contrasts when choosing and preparing fruit for a tray full of tarts. Fill a large tart shell with colorful concentric circles. Use this month's recipes as guidelines to create whatever size tart you like with your choice of filling and fruit.