Simple et elegant, with bright tropical flavors and colors. I reduced the sugar by a third, and still had a plenty sweet finished dish. The pineapple has more texture than the other two fruits - it should probably be chopped smaller, and be sure not to use the woody core. I didn't ever get the volume of the filling down to 1 1/2 cups - the fruit itself was about 2. I made individual tarts, without the lattice top. The colors of the different fruit pieces added some visual interest, but it would have been good to finish with a little creme rosette. I think it would also be interesting to cook the fruit fillings separately, and make a half-and-half tart, with distinct flavors and colors.