When I purchased my tart pan, I wasn’t sure how to use it. But I did a little research, found a recipe for a fresh fruit tart—not dissimilar to this one—and put my pan to work. The result?

Faith Kramer’s vegan coconut custard tart is topped with four symbolic fruits of Tu Bishvat, but you can sub in your own.

Adding crème fraîche to the filling balances the acidity of the fruit, making it less sharp. Use individual-serving shallow pans or rings ... respectively. The tart shells can be baked in ...