pâte sucrée shell, frangipane filling - bake for 30 to 45 minutes, fill with fruit.

Pears, chocolate pastry cream, pâte sucrée shell - bake for 35 to 45 minutes.

Spiced apples, almond/pastry cream, pâte sucrée shell - bake for 40 to 50 minutes

Apricots, hazelnut cream, pâte sucrée shell - bake 35 to 45 minutes

Cherries, almond/pastry cream, pâte sucrée shell - bake for 35 to 45 minutes.