Rustic Mixed Berry Tart
A delicious rustic mixed berry tart with a buttery crust, perfect for weekend dessert nights.
Equipment
- 1 9-inch tart pan greased and floured
- 1 Mixing Bowl large
- 1 Rolling Pin
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3 to 4 tbsp cold water
Filling
- 2 cups mixed berries strawberries, blueberries, raspberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions
Preparation
- In a large bowl, combine flour, sugar, and salt. Add cold butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C) while the dough chills.
Filling
- In a separate bowl, combine mixed berries, sugar, cornstarch, lemon juice, and lemon zest. Toss until the berries are evenly coated.
Assembly
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
- Pour the berry mixture into the prepared crust, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Serving
- Allow the tart to cool slightly before slicing and serving. Enjoy with a scoop of ice cream or a dollop of whipped cream.
Storage
- Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven before serving.
Notes
Pro Tips: Keep ingredients cold and do not overwork the dough for a flaky crust. Enhance berry flavors with vanilla or lemon zest.
Ingredient Substitutions: Use blackberries or cherries as substitutes.
How to Serve: Serve with ice cream or whipped cream.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the crust in advance and refrigerate.
Ingredient Substitutions: Use blackberries or cherries as substitutes.
How to Serve: Serve with ice cream or whipped cream.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the crust in advance and refrigerate.