BLUEBERRY and NECTARINE CUSTARD TART

This summer I think I have been eating more blueberries than I ever have.  There is a large bowl of freshly washed berries setting out on my kitchen table and every time I walk by, I scoop up a handful of blueberries to eat  -- as if they were just picked from the plant.  But blueberries are also wonderful when baked. 

In this tart I combined blueberries with nectarines, a favorite of mine, along with a rich custard. 

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                     BLUEBERRY and NECTARINE CUSTARD TART

1 partially baked 9-inch tart shell
3 large eggs
5 tablespoons sugar
1/2 cup heavy cream
1 teaspoon vanilla
2 large nectarines, halved and sliced
1/2 pint blueberries

1.  Preheat oven to 375 degrees
2.  Whisk the eggs until blended.  Whisk in the sugar, then add the heavy cream and vanilla, mixing gently.
3.  Cover the bottom of the tart shell with a single layer of nectarine slices.  Sprinkle blueberries on top.  Slowly pour the custard into the tart shell.  You probably will not use all of the custard. 
4.  Bake the tart, which has been placed on a cookie sheet in the center of the oven, for approximately 30-40 minutes, or until custard is set and beginning to brown slightly.  Cool for about 15 minutes before eating.