Homemade Berry Tart
This simple berry tart features a homemade, sugar cookie-like crust and a delicious, jammy berry filling. I love it with ice cream or whipped cream! Sometimes, the simplest desserts truly are the best, which is the argument for making this easy berry tart. You’ll create a simple, sweet tart crust and bake it filled with fresh blueberries and strawberries until they bubble and soften into a jammy filling. Then, you’ll take it over the top with a bit of berry jam brushed over the tart for more fruit flavor! What makes the crust special is that it’s more like a buttery sugar cookie than a traditional flaky pie crust. Simply add butter, sugar, and eggs to a food processor, then pulse in the flour. It comes together incredibly fast, is wonderfully easy, and tastes incredible with the berry filling. Key Ingredients Sweet Tart Crust: This sweeter tart dough is really delicious and reminds me of a cookie rather than a traditional pie crust. It combines butter, sugar, flour, salt, and eggs. In the recipe, we ask that you separate one of the eggs and only add the yolk, then process and see how well the dough holds together. You can add the reserved egg white if it’s a little crumbly. Berries: Our photos show a blueberry and strawberry tart, but feel free to toss in other berries, like blackberries or raspberries. Cherries would be lovely, too. I prefer fresh berries for this tart. If you use frozen, the filling may be more wet than in our photos. Lime and Sugar: I use a little granulated sugar for the berry filling and the zest and juice of one lime. You can use lemon if that’s all you have. Jam: See how glossy the tart looks in our photos? That’s thanks to a little warmed jam brushed over the top before serving. Use what you love. Some readers swear by raspberry jam for this, which sounds amazing. Extra Butter: I love dotting some extra butter over the berries before baking. The butter melts and trickles down through the filling as the tart bakes. Sweet Tart Crust: This sweeter tart dough is really delicious and reminds me of a cookie rather than a traditional pie crust. It combines butter, sugar, flour, salt, and eggs. In the recipe, we ask that you separate one of the eggs and only add the yolk, then process and see how well the dough holds together. You can add the reserved egg white if it’s a little crumbly. Berries: Our photos show a blueberry and strawberry tart, but feel free to toss in other berries, like blackberries or raspberries. Cherries would be lovely, too. I prefer fresh berries for this tart. If you use frozen, the filling may be more wet than in our photos. Lime and Sugar: I use a little granulated sugar for the berry filling and the zest and juice of one lime. You can use lemon if that’s all you have. Jam: See how glossy the tart looks in our photos? That’s thanks to a little warmed jam brushed over the top before serving. Use what you love. Some readers swear by raspberry jam for this, which sounds amazing. Extra Butter: I love dotting some extra butter over the berries before baking. The butter melts and trickles down through the filling as the tart bakes. My last tip for this tart is that our homemade tart dough is easily made in advance. So, you can make the dough one day and bake the tart another. Generally, if well wrapped, it stays in the fridge for 2 days or in the freezer for a month! For more berry recipes, see our fresh strawberry pie, blueberry hand pies, or this super easy blueberry crumble. Homemade Berry Tart PREP 45 mins COOK 1 hr 20 mins TOTAL 2 hr 5 mins PREP 45 mins COOK 1 hr 20 mins TOTAL 2 hr 5 mins We love this simple berry tart with fresh blueberries and strawberries! I prefer fresh berries for this recipe and find frozen berries cause the filling to be a bit too wet. This homemade tart dough is easy. Just keep in mind that it works best when everything is cold. So, if you find your dough is getting warm, pop it into the fridge for 10 to 15 minutes to chill a bit before working with it again. Makes 1 tart, 8 Servings You Will Need Sweet Tart Dough 10 tablespoons (140g) cold unsalted butter, sliced 1/2 cup (100g) granulated sugar 2 large eggs 2 cups (260g) all-purpose flour, plus more for rolling the dough 1/4 teaspoon fine sea salt 2 cups fresh blueberries, picked over and rinsed 1 cup fresh sliced strawberries 1 lime, zested and juiced 2 tablespoons granulated sugar 2 tablespoons all-purpose flour 1 tablespoon butter, cut into small pieces 2 tablespoons fruit jam like raspberry or mixed berry jam Homemade whipped cream, for serving Directions Make Tart Dough 1Add the sliced butter and sugar into the food processor and pulse until they are creamed, light, and fluffy. Add one egg and the yolk of the second egg, then pulse again until incorporated (reserve the egg white from the second egg until the end to use if the dough is too dry). 2Add 2 cups of flour and 1/4 teaspoon of salt and pulse until the dough comes into a ball. If the mixture will not form into a ball and looks dry after about 30 seconds, add the reserved egg white. 3Turn out the dough onto plastic wrap and flatten it into a disk. Chill in the refrigerator for 10 to 20 minutes. 4Remove tart dough from the refrigerator. If refrigerated for over 20 minutes, you may need to leave it out to warm up slightly until workable. 5Set a 9-inch or 10-inch tart pan to the side of your workbench. Lightly dust your workbench and a rolling pin. Then, roll out the dough slightly larger than the pan, starting from the middle and working out. The dough should be uniform in thickness (about 1/4-inch thick). 6Roll the dough onto the rolling pin and carefully transfer it into the tart pan. Without stretching the dough, lightly press the dough into the bottom and up the sides of the pan. Chill in the refrigerator until the filling is ready. Make Tart Dough 1Add the sliced butter and sugar into the food processor and pulse until they are creamed, light, and fluffy. Add one egg and the yolk of the second egg, then pulse again until incorporated (reserve the egg white from the second egg until the end to use if the dough is too dry). 2Add 2 cups of flour and 1/4 teaspoon of salt and pulse until the dough comes into a ball. If the mixture will not form into a ball and looks dry after about 30 seconds, add the reserved egg white. 3Turn out the dough onto plastic wrap and flatten it into a disk. Chill in the refrigerator for 10 to 20 minutes. 4Remove tart dough from the refrigerator. If refrigerated for over 20 minutes, you may need to leave it out to warm up slightly until workable. 5Set a 9-inch or 10-inch tart pan to the side of your workbench. Lightly dust your workbench and a rolling pin. Then, roll out the dough slightly larger than the pan, starting from the middle and working out. The dough should be uniform in thickness (about 1/4-inch thick). 6Roll the dough onto the rolling pin and carefully transfer it into the tart pan. Without stretching the dough, lightly press the dough into the bottom and up the sides of the pan. Chill in the refrigerator until the filling is ready. Make Berry Tart 1Preheat the oven to 350°F (180°C). Set aside a baking sheet large enough to fit the tart pan (to help catch any drips from baking the tart). 2In a large bowl, toss the blueberries and strawberries with 2 tablespoons of sugar, the zest and juice of one lime, and 2 tablespoons of flour. Spoon into the tart shell, then dot pieces of butter over the top. 3Bake until the tart shell is light golden brown around the edges, 1 hour to 1 hour and 20 minutes. Transfer to a cooling rack and cool until the fruit has set, about 1 hour. 4Heat the jam in the microwave or a small saucepan, then use a pastry brush to brush the warmed jam over the top of the tart. Serve with ice cream or whipped cream. Make Berry Tart 1Preheat the oven to 350°F (180°C). Set aside a baking sheet large enough to fit the tart pan (to help catch any drips from baking the tart). 2In a large bowl, toss the blueberries and strawberries with 2 tablespoons of sugar, the zest and juice of one lime, and 2 tablespoons of flour. Spoon into the tart shell, then dot pieces of butter over the top. 3Bake until the tart shell is light golden brown around the edges, 1 hour to 1 hour and 20 minutes. Transfer to a cooling rack and cool until the fruit has set, about 1 hour. 4Heat the jam in the microwave or a small saucepan, then use a pastry brush to brush the warmed jam over the top of the tart. Serve with ice cream or whipped cream. Adam and Joanne's Tips Make dough ahead: Refrigerate the dough disk for up to 2 days. Or freeze well wrapped in plastic wrap and foil for up to one month. Thaw overnight in the refrigerator. James Peterson’s book, Cooking, inspired the sweet tart dough shared above. The nutrition facts shared below are estimates. Make dough ahead: Refrigerate the dough disk for up to 2 days. Or freeze well wrapped in plastic wrap and foil for up to one month. Thaw overnight in the refrigerator. James Peterson’s book, Cooking, inspired the sweet tart dough shared above. The nutrition facts shared below are estimates. Nutrition Per Serving Serving Size 1/8 of the tart / Calories 382 / Total Fat 17.5g / Saturated Fat 10.3g / Cholesterol 88.5mg / Sodium 95.7mg / Carbohydrate 51.8g / Dietary Fiber 2.2g / Total Sugars 22.9g / Protein 5.6g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Blueberry Hand Pies Next Post: Easy Spicy Mayo