Prepare the pastry cream. Follow the instructions as directed for my pastry cream recipe and place in the refrigerator to chill for a minimum of 3 hours. When you're ready to use it, remove from the refrigerator and whisk it until smooth as necessary.

Prepare the tart dough. Follow the instructions for pâte sucrée as outlined in the recipe card. Cool the crust completely on a wire rack before assembling the fruit tart.

Assemble the tart. For best results, do not assemble the tart until the day you plan to serve it. Pour the pastry cream into the cooled crust and spread evenly. Arrange the fruit decoratively over the top, starting with the blackberries around the outer edges. Next top the tart with the strawberries, followed by the blueberries and the kiwi fruit. For the mango, arrange thin strips from top to bottom, which resemble a flower. Finish the tart with raspberries in the middle. The fruit listed is optional — feel free to customize this tart with your favorite fruit using the fruit tart design of your choice.

Place the apricot jelly in a small bowl and microwave for 30 seconds or until warm. Stir in 1 tablespoon of water (or more to reach the desired consistency), then brush the jam over the fruit. Store the tart uncovered in the refrigerator until serving time later the same day. Serve and enjoy!