Fruit tarts (made in a 9" or 4" fluted french pans) from U.S. bakeries are my favorite food. Unfortunately, I find most recipes posted online to be so-so at best(tart shells that taste stiff--almost factory-made--instead of flaky and pastry creams that taste bland despite additional sugar or vanilla.).
So far, I've tried Joy of baking's recipe(yuck), italian fruit tarts(best tart shell so far), class french recipes and King Authur's with mediocre results. Most important is my need for a good pastry cream recipe that doesn't taste bland.