Wild Berry Tart
A light, buttery tart crowned with fresh wild berries, sweetened with confectioners sugar. Ideal for dessert lovers craving a bright, fruity finish with a crisp crust.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together 1 2/3 c. all‑purpose flour, ½ tsp. salt, and ½ tsp. baking powder.
- Cut ½ c. unsalted butter into small pieces and add to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
- Drizzle 2 to 3 tsp. ice water over the dough, stirring until it just comes together; the dough should be moist but not sticky.
- Turn the dough onto a lightly floured surface, roll to fit a 9‑inch tart pan, then press it into place and trim the edges.
- Refrigerate the crust for 30 minutes to firm up before baking.
- Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and let cool.
- Meanwhile, toss 4 c. mixed strawberries, raspberries, and blueberries with 1 c. unsalted butter, melted, and 1 c. confectioners sugar.
- Fill the cooled crust with the berry mixture, smoothing the top.
- Return the tart to the oven and bake for an additional 30 minutes, or until the berries are bubbly and the crust is golden.
- Allow the tart to cool completely before slicing and serving.
Tips & Substitutions
For a flakier crust, ensure your butter is very cold before incorporating it into the flour mixture. If you don’t have ice water, chilled vodka can also work as a substitute. You can use other berries like blackberries or even peaches for a twist. If you prefer a sweeter tart, increase the confectioners sugar to 1 1/4 cups.
Serving Suggestions
This Wild Berry Tart is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a refreshing mint tea or a glass of sparkling wine. For a full dessert spread, consider including a slice of Franklin Pecan Pie.
Storage & Reheating
Store any leftover tart in the refrigerator, tightly covered, for up to 3 days. To reheat, place individual slices in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through, ensuring the crust stays crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Wild Berry Tart contains roughly 758 calories, with 8g protein, 132g carbohydrates, and 23g fat. It is an excellent source of calcium (29% of the Daily Value), iron (22% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 814mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen berries for this tart?
Yes, you can use frozen berries, but make sure to thaw and drain them first to avoid excess moisture in the tart. This will help maintain the crust's integrity and prevent it from becoming soggy.
What can I use instead of all-purpose flour?
If you need a gluten-free option, you can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. The tart will still have a delicious taste, but the texture may vary slightly.
How do I know when the tart is done baking?
The tart is done when the filling is bubbly and the crust is golden brown. You can also check the berries; they should be soft but not mushy. If the crust browns too quickly, cover it with foil while it bakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).