Is it better to bake raspberries in a tart or just top the tart with the fresh fruit?

I've seen a lot of raspberry tart recipes that just suggest to bake the crust and filling and top the tart with fresh raspberries.I'd like to try baking the raspberries with the tart, which may give the raspberries a more intense flavor from the carmelized sugars. But, will baking the raspberries cause them to disintegrate? I'd like the tart to look nice too. ------