And truly, at the height of berry season, it's hard to think of a dessert more satisfying. If you're feeling ambitious, you can make your own puff pastry for the base, but Payard likes store-bought just fine. He cuts it into a large rectangle and stacks strips of puff pastry along the sides to create a raised border. He then dusts the baked crust with powdered sugar and sets it back into the oven, melting the sugar to form a glossy bronze barrier which protects the tart's delicate layers. After cooling the crust completely, he floods the center with pastry cream or whipped cream and arranges an assortment of fruit across the surface.