1. Preheat your oven to 375°F (190°C).

2. In a large mixing bowl, combine 250g (2 3/4 cups) of flour, a pinch of salt, and 125ml (1/2 cup) of cold water. Mix until a dough forms.

3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

4. Roll out the dough on a lightly floured surface to a thickness of about 3mm (1/8 inch).

5. Transfer the dough to a 23cm (9-inch) tart pan with a removable bottom. Trim the edges and press the dough into the corners.

6. Whisk together 250ml (1 cup) of heavy cream, 125ml (1/2 cup) of crème fraiche, and 2 eggs in a separate bowl. Season with salt and pepper to taste.

7. Spread the cream mixture evenly over the dough, leaving a 2.5cm (1-inch) border around the edges.

8. Arrange 120g (4 oz) of diced cured pork and 150g (1 cup) of fresh fruit on top of the cream mixture, leaving some space between each piece.

9. Sprinkle 60g (2 oz) of grated aged cheese over the filling.

10. Fold the edges of the dough over the filling to create a crust.

11. Bake the tart for 40-45 minutes, or until the crust is golden brown and the filling is set.

12. Remove from the oven and let cool for 10-15 minutes before serving.