Treat your taste buds to a burst of spring flavors with our Fresh Berry Tart! Bursting with vibrant berries and a delicate pastry crust, this dessert captures the essence of summer in every bite. Even beginners can master this beautiful bake in just a few steps, offering a sweet reward that’s both sophisticated and utterly approachable.
Fresh Ingredients
🥘 Ingredients
• 1 Double crust pie pastry (store-bought, frozen, or homemade
• 1/2 cup (100g) unsalted butter, softened
• 1 1/4 cups (160g) granulated sugar
• 2 tablespoons cornstarch
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup mixed berries (strawberries, raspberries, blueberries) – roughly 300g
• 1/4 cup (40g) all-purpose flour
• 1/4 cup (60ml) heavy cream or milk
• Optional: powdered sugar spray for dusting
👨🍳 Instructions
Step 1. 1. Preheat Oven:
• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare Pastry:
• On a floured surface, roll out your double crust pastry – one portion for the base, one for the lid.
• Transfer the base dough to your tart pan (pre-baked or blind-baked). Trim the edges, leaving about 1/2 inch overhang to crimp.
• Crimp the edge and brush lightly with water or an egg wash for a delicate shiny finish.
3. Blind Bake pastry:
• Bake blind for 12-15 minutes until light golden, or according to your tart pan’s instructions.
• Remove the parchment and weights, and bake for another 2-5 minutes until pastry is fully cooked. Set aside.
4. Prepare Berry Filling:
• In a small bowl, combine the berries, flour, and heavy cream. Stir until the flour is fully incorporated, allowing the berries to soften slightly without breaking down significantly.
• Whisk together the eggs, sugar (1/4 cup of the total listed sugar), and vanilla extract.
🍽️ Final Result
👨🍳 Chef’s Note
For a colorful look, use different types of berries (e.g., white strawberry underneath for contrast). Dust with powdered sugar for extra shine and sweetness.
