French Raspberry Tart

This is a classic: a shortcrust pastry crust topped with a thin layer of crème pâtissière, lots of flavourful fresh raspberries and a bit of raspberry glaze to bind them together. Strawberries are an obvious substitute, but I only like to make this with small, perfectly sweet, height-of-season strawberries. Larger, out-of-season berries have less flavour and produce a lot of water when they are cut. Mulberries, blackberries and blueberries in season sidestep the water issue. See the variati