Everything went smoothly and I got done an hour early! My tart was slightly overcooked, so I got docked for that, and the Paris brest filling that I (*ahem* Jose) made was broken. I didn't even know you could break a cream filling.
I ended up with a 40/46. Not bad. Chef Kupper came by when I was in the library and said my tray was the prettiest one. He wrote a 4 on it (remember, we used to get graded out of 4 in his class) and a "Good Job!" That made me feel pretty good. He said something about a future pastry chef... no thanks! I like real food much more.
There are probably seven pies/tarts in my kitchen right now.