Anna, I worked as a pastry chef for "Rosie's Bakery" in Cambridge, MA, owned by Judy Rosenburg, author of the "All-Butter, Fresh Cream, Sugar Packed, No-Holds-Barred Baking Book" and "Rosie's Chocolate-Packed, Jam Filled, Butter-Rich, No-Holds-Barred Cookie Book". We made approximately 50 fresh fruit tarts everyday. For each one, the inside of a pre-baked tart shell was coated with a thin layer of melted white chocolate to prevent the crust from becoming soggy, and to add a wonderful flavor. Once the white chocolate had hardened, pastry cream was added to the shell. On top of the pastry cream, we added a beautiful variety of fresh fruit that was then brushed with an apricot glaze. The glaze was added for three reasons: 1.) To preserve the fruit and to prevent weeping. 2.) To add sweetness. 3.) To add a nice shine to the product.
You can make your own apricot glaze by heating strained apricot jam with a little simple syrup (equal parts water & granulated sugar)until it has thickened.
Brushing your tart shell with melted chocolate before filling, and brushing apricot glaze over your fruit will give your tart longer shelf life, however, this is one product that cannot keep longer than approximately 2-3 days. Happy baking, Chef Joy L.