01.  Bake the cake base according to package directions and let cool.

02.  Spread the pastry cream over the tart base.

03.  With the help of the fruit knife from the Master Swiss Deluxe Set cut the fruit into slides.

04.  Decorate with the fresh fruit on top of the tart.

05.  In the 3-Ply Tacho com Cabo - 18cm, heat the apricot jam for a few minutes over low heat.

06.  Brush over the fruit to give it shine and serve.