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Summer Fruit Creme Brulee Tart

Summer Fruit Creme Brulée Tart. A versatile recipe to use whatever summer fruits and berries are at their best, make it with strawberries, raspberries, cherries, peaches and more. 

Creme Brulee Tart with Strawberries

Creme Brulee Tart with Strawberries

Originally published July 2013.

I was initially going to title this recipe as Nectarine Creme Brûlée Tart because that was the first fruit I tried in this recipe. However, the truth is that this elegant tart could be made with any number of fresh seasonal fruits like peaches, plums, apricots or cherries.

Summer Fruit Creme Brulee Tart

Summer Fruit Creme Brulee Tart

I’ve even made it with fresh strawberries in one of my personal favourite versions.

Fresh strawberries close up photo.

Fresh ripe perfect strawberries.

This dessert is basically a baked in a creamy vanilla custard, surrounded by a sweet butter pastry shell. Then it’s finished with a thin, crispy, caramelized sugar layer, this is one very delicious way to enjoy the season’s best fruit.

This is one of those sorts of recipes that you break out for a dinner party or to bring to a friend’s house as a BBQ dessert during the summer. I always like desserts that are relatively simple but impressive. They always get the best reactions.

Creme Brulee Tart with Nectarines

Creme Brulee Tart with Nectarines

Everyone knows when peach season comes in late July and early August here in Canada, I get quite excited. It’s my favourite point on the yearly produce calendar.

This year I am planning on making a Peaches and cream version of this recipe which I know will be just fantastic!

close up of peaches on market stand. Stock Photo

Fresh Niagara peaches are a highlight of summer for me.

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Strawberry Creme Brulee Tart image with Title Text

Strawberry Creme Brulee Tart

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Creme Brulee Tart with Strawberries
Yield: 8 servings

Summer Fruit Creme Brulee Tart

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes

Summer Fruit Creme Brûlée Tart - a versatile recipe to use whatever summer fruits and berries are at their best, make it with strawberries, raspberries, cherries, peaches and more.

Ingredients

  • 3 nectarines, pitted and thickly sliced (or an equivalent amount of other summer fruit like strawberries)

For the Sweet Butter Pastry

  • 1¼ cups flour
  • pinch salt
  • 2 tbsp sugar
  • ½ cup cold butter, cut in small cubes
  • 1 large egg yolk
  • ½ tsp vanilla extract
  • 1 ounce ice water

For the custard

  • 3 large egg yolks
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • ¾ cup whipping cream

Instructions

For the Sweet Butter Pastry

  1. Mix together the flour, salt and sugar.
  2. Using a pastry cutter, cut the butter into the dry ingredients until it resembles a coarse meal and pea sized pieces of butter still remain in the mixture. You can also use a food processor to pulse the butter into the flour mixture if you prefer.
  3. Whisk together the water, vanilla and egg yolk. Pour over the dry ingredients and toss together gently with a wooden spoon only until a soft dough forms.
  4. Form the dough into a round, wrap in plastic wrap and let the dough rest in the fridge for at least 20 minutes before rolling it out to about a 10 inch round and place in a 9 inch ungreased tart pan.
  5. You will need to blind bake the pastry before adding the filling. Blind baking is essential so that the bottom of the pastry will not get soggy.
  6. To blind bake a crust simply place a piece of parchment paper or aluminum foil over the dough and fill the pan with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.) Bake at 375 degrees F for about 15-20 minutes. Remove baking weights and parchment and bake for an additional 5 minutes.
  7. Remove from oven and reduce the temperature to 325 degrees F.
  8. Arrange the fruit slices in the pastry crust, ensuring that they do not touch and that there is room to pour in the custard.

For the custard

  1. In a small saucepan, whip together the egg yolks, vanilla and sugar until light in color and slightly foamy.
  2. Scald the cream to almost boiling and slowly whisk into the egg yolk mixture.
  3. Cook over medium low heat, stirring constantly until the mixture thickens enough to coat the back of a wooden spoon and you can draw a line through the custard with your finger on the back of the spoon.
  4. Slowly pour the custard into the tart pan between the fruit and bake for approximately 35- 40 minutes.
  5. Cool completely to room temperature before refrigerating to completely chill the tart. You can serve the tart at this point or you can add a caramelized sugar crust on top.
  6. Lightly sprinkle about 2 - 3 tbsp sugar over the top of the tart. Using a butane kitchen torch, wave the flame constantly and lightly over the surface of the dessert until it begins to brown. A light touch is important. Alternatively, you can try to caramelize the sugar under the broiler. You will need to watch it very closely and spin the pan frequently to evenly distribute the heat over the surface of the tart. Chill before serving.

Nutrition Information

Yield

8

Serving Size

1 slice

Amount Per Serving Calories 350Total Fat 23gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 195mgSodium 152mgCarbohydrates 28gFiber 2gSugar 12gProtein 7g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Judy noble

Friday 20th of August 2021

Hi Barry I just received 2 of you cookbooks from Amazon today and I can’t wait to try some of the recipes. I love the layout of your books, it is nice to see what it is suppose look like. I am in Ontario now and have lives here for almost forty years. My home town was Windsor NFLD

Penney

Wednesday 29th of May 2019

On this creme brulee tart , won't the fruit, put directly in the tart shell, make it watery and soak the shell? Love the recipe and will definitely make it. Thx

A.J.

Thursday 25th of April 2019

If I was making this for a group who didn't actually like baked fruit, would it be OK to cook the tart following the instructions but without the addition of the fruit? Would anything need to change?

Barry C. Parsons

Friday 26th of April 2019

You'd probably need more of the custard mix to replace the berries but I don't see why not. You should also check out our recipe for English Custard Tart.

Chris Caldwell

Saturday 13th of July 2013

You have successfully combined my two favorite desserts into some kind of super-dessert. MIND. BLOWN.

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