Fruit Tart

1 baked tart shell (8-9″, square or round, but about ½ inch deep)
Pastry Cream:
1 cup half-and-half
3 egg yolks
¼ cup sugar
pinch salt
2 tablespoons all-purpose flour
2 tablespoons butter, cut into pats
1 teaspoon vanilla (or another flavor) extract
About 1 cup sliced fruit of your choosing


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