Wash the berries, apricots and plums and drain. Halve plums and apricots and remove stones. Clean the gooseberries. Melt butter. For the crumbles, put flour, butter, sugar, salt and 1 sachet of vanilla sugar in a large mixing bowl.
Knead into crumbles with the dough hooks of the hand mixer. Mix crème fraiche and 2 sachets of vanilla sugar.
Spread approx. 2/3 of the crumbles on a greased baking tray (approx. 32 x 39 cm), press down to a smooth base with your hands. Spread Lemon Curd, Crème fraîche and Raspberry Fruit Spread on approx. 1/3 of the pastry surface each.
Spread plums on lemon curd, gooseberries on crème fraîche and apricots on raspberry fruit spread. Sprinkle remaining crumbles evenly over it.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Remove from oven, let cool and cut into pieces. Dust with icing sugar.