Roll out the pastry an inch or two larger than your tart pan. Make sure that your pan has a removable bottom. Press into the sides, then use your rolling pin to cut off the excess dough. Pierce with a fork.

Line the crust with foil and weigh it down with a pie weight. Bake for 15 minutes, then remove the foil and bake until golden brown.

After you make your filling and it has set, and the crust has cooled, slice your fruit. Warm the preserves and add the Cognac.

Spread the ginger vanilla pastry cream evenly into the tart shell.

Arrange the fruit however you like. I wanted to make stripes, the only downside is that you don't get all of the varieties of fruit in each slice, but I love how it looks.

Brush the fruit liberally with the preserves. It will make the fruit glisten and look gorgeous.

Keep chilled until ready to serve.