If the tart shells are frozen, let them thaw at room temperature for 10 minutes before filling.

Spoon about 2 tablespoons of pastry cream into each shell, smoothing the top with the back of the spoon.

Arrange the berries and kiwi slices on top of each tart in a tight spiral, starting from the outer edge.

Warm the apricot jam with the water in a small saucepan over low heat for about 1 minute, stirring until it loosens into a glaze.

Strain the glaze through a fine sieve to remove any lumps of fruit.

Brush a thin layer of the warm glaze over the fruit on each tart, which keeps the berries from drying out and gives them a shine.

Transfer the tarts to a parchment-lined tray and refrigerate at least 30 minutes, until the glaze sets to the touch.

Keep the tarts chilled right up until they go on the dessert table.