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1
Preheat oven to 375 degrees Fahrenheit.
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2
With electric mixer on high speed, cream together butter and sugar until light and fluffy, about 1 minute.
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3
Add eggs one at a time, beating after each addition until smooth.
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4
Add vanilla and orange zest, then mix in flour and salt only until just combined.
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5
Smooth batter into an 11-inch tart pan with a removeable bottom, pushing it toward the edges to make a 1/2-inch rim.
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6
Place filled tart pan on a baking sheet.
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7
Arrange berries over batter, lodging them firmly together and pushing them up close to the rim.
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8
(If using apricots, place halves cut-side down; if using figs, place them cut-side up).
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9
Whisk egg yolk, creme fraiche, brown sugar, and vanilla together, then pour mixture evenly over and around the fruit.
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10
Baked until browned and lightly set, about 35 to 45 minutes.
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11
Topping should be a little gooey when warm, but bottom layer should be firmly set.
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12
Let sit for at least 10 minutes before unmolding tart.
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13
Serve warm or at room temperature, with a dusting of confectioner's sugar over each slice.
