This connection also has historic roots -- during the Middle Ages, extravagant meals or banquets hosted by the wealthy often featured sculptures made from edible ingredients like pastrydough, sugar and ice, according to the book Ice: The Nature, the History, and the Uses of an Astonishing Substance.
Remove the pastry from the fridge and center it over the fruit, loosely tucking in any overhang (it's okay if you have a double layer of dough around the edges), or not the oven's heat will shrink the pastry to size.