Baked Summer-Fruit Tart

I keep the word ‘baked’ in the title simply to distinguish it from a fruit tart, which comprises a squidgy filling of crème patissière with fresh berries on top. Here, you make a custard, pour it into a partially cooked pastry case, tumble fruit on top and put it in the oven for a few minutes to set into a harmonious whole. I’ve used crème fraîche for the custard because I wanted an edgy note to counterbalance the sweetness of the glazed fruits.