The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie. As it cooks, the cream -- spread on the crust and dotted on the fruit -- sets like a custard.
You'll need two 4-by-14-inch tarts to create the flag. One tart has seven rows of berries and the other has six rows, so sort the berries according to size, using the smaller ones for the seven-row tart. If you like, bake another tart shell to have on hand just for serving. We used golden raspberries for the white stripes; red raspberries would work as well.
This petite pie-for-one is baked in a tender, crumbly pate sucree crust. Blood orange juice provides
the tart berries with a mild sweetness. The individual desserts can be assembled and baked a day ahead;
add the meringue just before serving for the freshest presentation.