Made my first fruit tart over the past couple days.
The crust was pate sucree (basic sweet crust). The filling was a custard that I tried to thicken with flour and corn starch. The top was just fresh fruit with an apricot glaze (just warmed up apricot preserves with a little water so I could paint it on).
The custard could have been better... not quite as smooth as I would like. I would like to learn to thicken it properly with just egg instead of corn starch. But not bad for a first attempt.