approximately 3 nectarines , pitted and thickly sliced (or an equivalent amount of other summer fruit like strawberries)
Arrange the slices in the pastry crust, ensuring that they do not touch and that there is room to pour in the custard.
Custard
3 large egg yolks
2 tbsp sugar
1 tsp vanilla extract
3/4 cup whipping cream
In a small saucepan, whip together the egg yolks, vanilla and sugar until light in color and slightly foamy. Scald the cream to almost boiling and slowly whisk into the egg yolk mixture. Cook over medium low heat, stirring constantly until the mixture thickens enough to coat the wooden spoon and you can draw a line through the custard with your finger on the back of the spoon. Slowly pour the custard into the tart pan between the fruit and bake for approximately 35- 40 minutes. 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.Lightly sprinkle about
2 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.
Note
Source recipes -Here-
