There’s nothing better than a summer berry tart that lets each berry shine on its own, especially when local fruit is at peak ripeness. This tart pairs fresh berries with a gently sweet egg custard (crème pâtissière) baked in a sweet shortcrust pastry (pâte sucrée) that bakes up crumbly and cookie-like. Though it looks elegant, it’s straightforward to make and consistently rewarding.
I began making berry tarts after spending time in France as an exchange student and falling in love with their delicate tartlets. You can make individual tartlets, but a single large tart is quicker and just as delicious.
Tips for making summer berry tart
Use any non-bleeding fruit that’s in season. Let the fruit’s natural flavor be the star of the tart. Wash and dry berries thoroughly before using to prevent excess moisture from making the custard soggy.
Types of berries for the summer berry tart
All berries work well. Large strawberries can be halved; I prefer to hull strawberries rather than cutting off the tops to preserve a natural look. Use berries at peak ripeness without overripeness—overripe fruit tends to bleed and release juice. If your fruit is slightly underripe, the fruit jelly glaze you’ll brush on later will add a touch of sweetness.
Common combinations include strawberries, blackberries, blueberries, and raspberries. Make sure each berry is clean and dry before arranging on the tart.
Springform pan
A springform or tart pan with a removable base makes it easier to achieve a decorative edge and to unmold and serve the tart cleanly.
Sweet shortcrust pastry (pâte sucrée)
Pâte sucrée has a cookie-like texture because of a higher fat content and the addition of eggs. The pastry shell is baked before adding the custard and fruit. Instead of rolling, this dough is pressed directly into the tart pan for ease and consistency.
Sweet pastry cream (crème pâtissière)
This tart uses a lightly sweetened pastry cream. If you prefer a sweeter filling, increase the sugar slightly. When the pastry cream is thick and glossy, pour it into the pre-baked tart shell and allow it to set completely before adding fruit to avoid a messy finish.
Glazing the fruit
After arranging the fruit, give it a thin glaze to add shine and a delicate sweetness. Heat clear apple or strawberry jelly until runny, or place the jelly bowl in a larger bowl of hot water to keep it fluid while you work. Brush the glaze lightly over the fruit; if it begins to thicken, reheat briefly. When using a red jelly like strawberry, glaze only the fruit to avoid discoloring the custard visible around the berries.
Enjoy this seasonal tart and feel free to adapt the fruit choices to your local harvest.
SUMMER BERRY TART
Delicious fresh fruit tart made with a sweet crust pastry and custard
Author: Michelle Sam
Course: Dessert | Cuisine: American
Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins | Serves: 8
Calories: 421 kcal (per serving)
Equipment
- 10″ tart pan with removable base (springform or tart pan)
- Cookie sheet
Ingredients
Sweet Pastry Crust
- 110 grams unsalted butter
- 67 grams sugar
- 1 egg
- 240 grams all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt (omit if using salted butter)
Custard
- 800 ml whole milk
- 1½ Tbsp flour
- 1½ Tbsp cornstarch
- 1½ Tbsp custard powder
- 1/3 cup sugar (adjust to taste)
- 3 eggs
- 34 grams butter
Fresh Fruit Topping
- 1 cup fresh berries and fruit (use seasonal, non-bleeding fruit)
- 3 Tbsp clear strawberry or apple jelly (NOT jam or preserves)
Instructions
Crust (by hand)
- Preheat oven to 400°F (204°C).
- Cream the butter and sugar together until light.
- Beat the egg separately.
- Sift the flour, baking powder, and salt together.
- Add the beaten egg and dry ingredients to the creamed butter; mix gently. Do not overmix—the dough should be crumbly.
- Press the dough evenly into a 13″ round tart pan or similar pan with a removable bottom.
- Prick the base several times with a fork to prevent bubbling during baking.
- Place the tart pan on a cookie sheet and bake until the crust is golden brown, about 5–8 minutes (watch closely).
Crust (with food processor)
- Preheat oven to 400°F (204°C).
- In a food processor, combine butter and sugar and blend until combined.
- Beat the egg and add to the mixture.
- Sift dry ingredients and add them to the butter mixture; pulse until the dough is crumbly. Do not overwork.
- Press into a 13″ round springform or tart pan with a removable base and bake as above.
Custard
- Heat the milk in a heavy-bottomed saucepan until warm. Add the butter once the milk is warm so it melts in.
- Beat the eggs with the flour, cornstarch, custard powder, and sugar in a separate bowl until smooth.
- Temper the egg mixture by adding a small amount of the warm milk while stirring, then pour the tempered egg mixture back into the saucepan with the remaining milk.
- Return the pan to medium-low heat and cook, stirring constantly, until the mixture becomes very thick and custard-like.
- Remove from heat and stir in the butter if not already added. Pour the custard into the baked tart shell and let it cool and set completely before adding fruit.
Fresh fruit topping
- Slice larger fruit as needed.
- Arrange the fruit attractively over the set custard.
- Heat the clear fruit jelly until runny (microwave briefly or place the jelly bowl in a bowl of hot water).
- Lightly brush the warmed jelly over the fruit with a pastry brush to add shine. Reheat the jelly if it starts to thicken while you work.
- Serve and enjoy.
Nutrition (per serving)
Calories: 421 kcal | Carbohydrates: 57 g | Protein: 10 g | Fat: 17 g | Sugar: 27 g
Keyword: custard, fresh fruit, tart