My introduction to tart making began about 15 years ago when I took a week long patisserie class at London's Le Cordon Bleu. During that week we learned how to make all kinds of tarts; lemon, chocolate, almond, apple, and fruit. My favorite, by far, was the fruit tart. Even today I love the combination of a sweet buttery crust, a rich silky cream, and juicy ripe fruit. And I especially like glazing the fruit with jam, as it makes the tart almost sparkle.
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