Fresh Berry Tart

The farmer’s markets are bursting with ripe berries and they are the inspiration for making this seasonal delight.

It’s my favorite summer dessert and one that’s always a hit with family and friends. It features both cooked and uncooked berries which are the perfect way to enjoy the ripe fruits. Look at that presentation. Serve this with a scoop of vanilla ice cream and you’ll be a star, I guarantee it.

I usually make it with blueberries, but today there were strawberries, blueberries and raspberries at the market so mixed berries it shall be.

Berry Tart

Fresh Berry Tart Filling
A berry tart that features both cooked and uncooked fruit. Add a scoop of vanilla ice cream and this might just be your favorite summer dessert.
Recipe type: Dessert
Cuisine: American
Serves: 8 - 10 servings
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 cup water
  • 5 cups fresh blueberries or a combination of berries
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 2 tablespoons butter
  • 1.5 tablespoons freshly squeezed lemon juice
  • 1 tablespoon finely grated lemon zest
  • 10-inch tart crust, baked and cooled
  1. In a medium saucepan, combine sugar, water, cornstarch, salt and cinnamon and half of the berries. Bring to a boil, stirring and smashing the berries deliberately (use a potato masher or the back of a large spoon). Boil, stirring constantly until mixture is very thick, a minute or so. Remove from heat and stir in vanilla and almond extracts, butter, and lemon juice.
  2. Place the remaining uncooked berries into the tart shell and pour the cooked berries over them. Allow to cool and serve with ice cream.

Tart Crust
Prep time
Cook time
Total time
A flaky crust with a nutty flavor.
Recipe type: Dessert
Cuisine: American
  • 1½ cups whole-wheat flour
  • 1 cup white flour
  • ½ cup almond flour
  • A pinch of salt
  • 12 tablespoons of butter brought to room temperature
  • Cold water
  1. Combine flours, salt and butter using a pastry cutter until combined. Add water a few tablespoons at a time until the mixture easily forms a ball. Press the dough into a 10-inch tart shell. Bake in a 350 oven, using pie weights until the edges just start to brown (about 15 minutes). Remove the pie weights and bake for another 10 minutes. Remove from oven and cool.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.