I'm obsessed with the colors orange and deep purple right now. Maybe it's because I've been deprived of Halloween for three years here in Paris or that I'm craving antioxidant rich berries and fruit. Who knows? In any case, I love to make tarts. The crust takes about 10 minutes to prepare and the tart itself is a beautiful way to showcase seasonal fruit.
I often roll in chopped fresh herbs into the crust before baking to add a little je ne sais quoi to the flavor. For this one I rolled in some minced rosemary and it worked heavenly against the mouth puckering wild blackberries and sweet nectarines.
Depending on what I'm in the mood for and how hard I'm willing to work, I fill my tart shells with different fillings. Sometimes it's a simple baked almond cream other times I whip up a flavored cream cheese (like for this one). If I'm really pressed for time I'll just smear some jam across the bottom and if I've got loads of energy I'll make pastry cream.
What I'm trying to say is that it's really hard to mess up a tart! Once you've got the pastry shell down you can have fun with the rest.