One of Germany's finest! Obsttorte or fruit pie in English, comes with a variety of fruit garnishes. Sometimes you'll find them with just one fruit type.
The often used shortcrust bottom is here a spongy biscuit mass, strong enough to hold the créme patissière and fruit.
But don't feel restrained. I've seen these with whip cream and grated chocolate on top of the fruit. The variety of the obsttorte is very broad.
This is just a suggestion, you could use any fruit combination or only one fruit type.
Gelatin glaze (neutral):
Start with peeling and slicing the fruit before making the pastry cream (custard).
Tools used: Hand mixer, silicone spatula, pastry brush, sieve.