When sweet-tart berries are in season, making this mixed berry tart recipe is a great way to use them up. It has everything summer in one dish with fresh berries on a buttery pie crust topped with a fresh citrusy crumble, then baked to golden brown perfection. Serve this rustic fruit tart on your next outdoor barbecue along with baby back ribs and a tall pitcher of ice-cold iced tea.
Tips on Making Berry Tart
This fruit tart recipe features interesting flavor and texture combinations but making it doesn’t have to be complicated. Our tart recipe is simple and easy even for beginners. Here are our tips to ensure that you come up with a stunning fresh berry tart at home:
- Use a pre-made pie crust or puff pastry, or make your own at home. For homemade pie crusts, don’t skip blind baking them. This is an important step so the tart crust won’t be soggy.
- Use fresh or frozen berries. For frozen berries, just be sure to thaw them out first to remove excess juice so that your tart crust won’t turn soggy.
- Make tiny little berry tarts by dividing the pie crust and berry filling into small ramekins or muffin tins. They’re just the perfect personal serving size.
- Top the tart with cream cheese frosting, mascarpone cheese, vanilla ice cream, or whipped cream and powdered sugar.
How To Make Mixed Berry Crumble Tart
Strawberries, blueberries, and raspberries make up this sweet and crumbly berry tart. Make it for summer or any time of the year.
Heat oven to 425 degrees F.
To blind bake the pie crust, line it with foil then put some beans or rice enough to completely cover the bottom of the crust. Bake it for 8 minutes or until it dries up without developing color.
In a large bowl, gently toss berries with 2/3 cup of sugar and cornstarch.
Spoon the berry mixture into the pie crust.
In a small bowl, stir the flour, 1/3 cup of sugar, orange peel, and butter with a fork until crumbly.
Sprinkle evenly over berries.
Bake for 35 to 45 minutes or until the fruit bubbles in the center.
Serve warm and enjoy!
*Check out this Buttery Pie Crust Recipe to learn how to make your own at home!
- Sugar: 27g
- Calcium: 15mg
- Calories: 328kcal
- Carbohydrates: 50g
- Fat: 13g
- Fiber: 2g
- Iron: 1mg
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 3g
- Potassium: 82mg
- Protein: 3g
- Saturated Fat: 3g
- Sodium: 177mg
- Vitamin A: 351IU
- Vitamin C: 10mg
Commonly Asked Questions
How do you keep fruit tarts from getting soggy?
Fruit tarts end up soggy when there’s too much juice and it seeps into the crust. Avoid this mistake by thawing your frozen fruit properly, making the pie crust thicker, and blind baking it. You can also brush the crust with corn syrup or egg yolk right after blind baking them to create an extra protective film to seal it.
What can I do with tart berries?
Macerate them. Toss the tart berries into some sugar, honey, or maple syrup. This added sugar will compensate for the tartness and make them good enough to eat or be used as an ingredient for other dishes like this berry tart, berry ice cream, jam, or compote.
ConclusionSweet blueberries, strawberries, and raspberries are all baked into one gorgeous rustic-looking tart. This simple version of the mixed berry tart recipe makes it easy but still filled with flavor. Try this recipe today!
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