Lightly oil a shallow oven tray, at least 35cm x 25cm in size, and line with baking paper. Take the chilled

dough from the fridge and turn it out onto a lightly floured work surface, trying to keep it in its rectangular shape. Roll the dough out into a 40cm x 30cm rectangle. Using a sharp knife, mark a line 5cm in from the edge, all the way around the dough.

Transfer the dough to the lined tray, then use scissors to make inward cuts all the way around the edge of the dough with a 2-3cm gap between each. Cut to the marked line so the dough looks like a fringed rug. Twist and press each of these fringes into the central part of the dough, slightly overlapping each other to create a braided effect around the edge. Loosely cover the dough and put somewhere warm to rise for 1 hour.

When the dough is almost risen, heat the oven to 190°C fan/gas 6.5. Whisk together all the ingredients for the crème fraîche custard and set aside. Cut each stone fruit into 8 wedges, then toss with the sugar and the lemon zest and juice.

Unwrap the risen dough and use your fingers to make lots of dimples in the central rectangle (like you would with a focaccia), then spread the custard evenly on top. Tumble the macerated fruit on top of the custard, along with any juices in the bowl. Brush the edges of the tart with a little milk and sprinkle generously with demerara sugar.

Bake for about 35 minutes until the dough is deeply golden and the custard has risen and has a pleasingly jelly-like wobble. Allow to cool for 10-15 minutes before lifting from the roasting dish. You can enjoy the tart warm or allow it to cool completely and eat it cold.