Thanks, bizi. I brushed the fruit with a mixture of melted apricot jelly and water (2/3 cup jelly and 2 tsp water). Other flavors could also be used. That not only gives the fruit the shiny look, but also slightly helps in keeping it in place (so blueberries don't roll off). I much prefer this over the gelatin-based glazes you sometimes see. It's also easier/quicker. The only possible advantage to a gelatin glaze is that it might help preserve some sliced fruit longer, but my tart is usually eaten up quickly enough that that is not necessary. Also, some people pile the fruit pretty high, requiring an even firmer "glue". I don't.

My pictured tart has a cheesecake type custard and a Nilla vanilla wafer (sponge biscuit) based crust. Not a diet version. I also have a more traditional custard version, and even a lowered carb version. The low carb version I sometimes make has an almond flour crust and a custard made with cream cheese, Greek yogurt, vanilla, and Swerve confectioner's. They're all good.