Mix the flour with salt and sugar. Add the butter in small flakes. Knead everything well with chilled hands. If the dough is too crumbly, add a little water (1 - 2 tablespoon).
Press the dough into the springform pan so that an edge of approx. 2 cm is created. Chill for 60 minutes in the pan.
Cut the fruit into slices and spread them on the base in a fan shape.
Molding:
Beat the eggs with the cream, sugar and the pulp of the vanilla pod and pour over the fruit.
Bake in the preheated oven at 200 ° top and bottom heat for about 25 minutes
Tip:
The cake turns brown quickly at the top, but the dough takes time to cook through. I always put the tart far down in the oven or only turn on bottom heat at the end so that the dough is really through.