There's nothing better than a summer berry tart that showcases all the different berry tastes individually especially when it's summer and local berries (especially in California) are at their peak ripeness.  This summer berry tart has fresh berries over a not-too-sweet egg custard or crème pâtissière that is baked in a sweet shortcrust pastry or pâte sucrée that's deliciously crumbly with a cookie texture.  It looks like it would be difficult to make, but it's super simple with a never disappointing outcome!

I started making these tarts many years ago after visiting France as an exchange student and enjoying all their little tartlets.  Although this can be made as tartlets, making a large tart is less laborious and time consuming, but just as delicious!

Tips for making summer berry tart

Most fruit can be used that doesn't bleed so pick whatever is in season and allow the fruit to naturally enhance the taste of the dessert.  

Types of berries for the summer berry tart

All berries can be used.  Large berries like strawberries can be sliced in half. I prefer to remove the strawberry stems by hulling them rather than slicing the tops off.  In this way, the strawberry looks more natural.  Use berries at their peak of ripeness but are not overripe.  Overripe berries tend to bleed (let out their juices) easily and are more difficult to work with.  If the berries are slightly underripe and not sweet enough to your liking, a fruit jelly glaze will be added which will slightly sweeten the berries.

Wash and dry the berries well before applying to the tart in order not to allow the moisture to ruin the custard.

Springform pan.

Use a springform pan (a pan with a removable base).  This allows the tart to have a decorative edge and makes cutting and serving much easier.

Sweet shortcrust pastry, sweet pastry crust (pâte sucrée)

This pastry has a texture of a cookie rather than a pie as a result of the higher fat content, the addition of eggs and a levening agent. The pastry shell is the only part that is baked before adding the custard and fruit topping.  This pastry shell does not require rolling out, but rather pressing the dough into the tart pan.

Sweet pastry cream or  crème pâtissière 

This egg custard is a less sweet pastry cream or crème pâtissière so if you love sweet, add more sugar.  Once the sweet pastry cream is thick enough, pour it into the baked tart shell.  Allow the sweet pastry cream to set completely before adding the fruit, otherwise it will be very messy.

Glazing the fruit.

After decorating the tart, apply a thin coat of glaze to give the tart a shine.  The easiest way to do this is to liquify some apple or strawberry JELLY in a microwave until thin and runny. Place the jelly bowl into a bowl of boiling water to keep it thin and viscous.  Work quickly to apply the jelly.  If the jelly starts to thicken, microwave the jelly again and continue the glazing process.

When using strawberry jelly, the red color tends to discolor the custard, so try to brush the jelly only on the fruit and pack your tart full of berries. 

Enjoy and let me know what you think!