This tart is my twist on what I find is the perpetually disappointing fresh fruit tart. I am always tempted by the beautiful fruit and pastry cream but it is almost always bland with huge pieces of strawberry that are impossible to eat with out making a mess of the tart. My version uses a rustic pecan crust and small tender apples lightly spiced. My pastry cream is rich with dark rum and lightened with a bit of sour cream to give it some balance. The crust recipe is for a larger tart pan (10+ inches ) so if you are using a smaller pan you won't need all the dough.

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