Hey there, sweet tooth! Ready to elevate your dessert game in no time? This Mixed Berry Tart is your new kitchen buddy—bright, juicy, and just a little bit indulgent, all without spending hours in the kitchen. Making it from scratch means that punchy berry flavor and flaky crust are all yours, no store-bought shortcuts needed. Plus, it’s surprisingly quick—perfect for when that craving hits and you want something show-stopping but simple. The aroma of fresh berries blending with buttery pastry is enough to make anyone stop and stare. And let’s be honest—who doesn’t love a fruit tart that’s sweet, tart, and just the right amount of crunchy? If berries aren’t your jam, try swapping in some fresh peaches or figs for a fun twist. So, grab those ingredients, and let’s get baking—your taste buds will thank you!
Mixed Berry Tart
Ingredients
Equipment
Method
- Combine flour, sugar, and salt in a mixing bowl. Add cold, cubed butter and cut in with a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough begins to come together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, 1/4 teaspoon salt, 4-5 tablespoons ice water
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Fit the dough into a tart pan or baking dish, trimming excess edges. Prick the base with a fork to prevent bubbling.
- Bake the crust blind by lining it with parchment paper and filling with pie weights or dried beans. Place in the oven and bake for 20 minutes until the edges are golden. Remove the weights and parchment, then bake for an additional 5 minutes to set the crust. Cool slightly.
- Meanwhile, prepare the berry filling. In a bowl, combine berries, sugar, cornstarch, and lemon juice. Mix gently until berries are coated and the mixture starts to thicken slightly. Let sit for 10 minutes to allow flavors to meld.2 cups mixed berries (strawberries, blueberries, raspberries), 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice
- Pour the berry filling into the cooled tart crust, spreading evenly. Brush the edges of the crust with beaten egg wash containing water. Arrange some whole berries on top for visual appeal if desired. Bake the assembled tart for 20 minutes until filling is bubbly and the crust edges are golden brown.1 egg egg wash, 1 tablespoon water
- Remove the tart from the oven and let it cool to room temperature. Once cooled, arrange remaining fresh berries on top for garnish and a glossy finish. Serve slices with a dusting of powdered sugar or a dollop of whipped cream if desired.
This berry tart is as delightful to make as it is to eat! For an extra special touch, serve it slightly warm with a dollop of whipped cream or a drizzle of honey. Don’t forget to snap a photo before digging in—these vibrant, glossy berries are almost too pretty to eat (but I know you’ll still want to!). Got a favorite tart topping? Share your tips in the comments below—I love seeing your creations!