Homemade Berry Tart
- PREP 45min
- COOK 1hrs 20min
- TOTAL 2hrs 5min
We love this simple berry tart with fresh blueberries and strawberries! I prefer fresh berries for this recipe and find frozen berries cause the filling to be a bit too wet.
This homemade tart dough is easy. Just keep in mind that it works best when everything is cold. So, if you find your dough is getting warm, pop it into the fridge for 10 to 15 minutes to chill a bit before working with it again.
You Will Need
Sweet Tart Dough
10 tablespoons (140g) cold unsalted butter, sliced
1/2 cup (100g) granulated sugar
2 large eggs
2 cups (260g) all-purpose flour, plus more for rolling the dough
1/4 teaspoon fine sea salt
Berry Filling
2 cups fresh blueberries, picked over and rinsed
1 cup fresh sliced strawberries
1 lime, zested and juiced
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 tablespoon butter, cut into small pieces
2 tablespoons fruit jam like raspberry or mixed berry jam
Homemade whipped cream, for serving
Directions
Make Tart Dough
Add the sliced butter and sugar into the food processor and pulse until they are creamed, light, and fluffy. Add one egg and the yolk of the second egg, then pulse again until incorporated (reserve the egg white from the second egg until the end to use if the dough is too dry).
Add 2 cups of flour and 1/4 teaspoon of salt and pulse until the dough comes into a ball. If the mixture will not form into a ball and looks dry after about 30 seconds, add the reserved egg white.
Turn out the dough onto plastic wrap and flatten it into a disk. Chill in the refrigerator for 10 to 20 minutes.
Remove tart dough from the refrigerator. If refrigerated for over 20 minutes, you may need to leave it out to warm up slightly until workable.
Set a 9-inch or 10-inch tart pan to the side of your workbench. Lightly dust your workbench and a rolling pin. Then, roll out the dough slightly larger than the pan, starting from the middle and working out. The dough should be uniform in thickness (about 1/4-inch thick).
Roll the dough onto the rolling pin and carefully transfer it into the tart pan. Without stretching the dough, lightly press the dough into the bottom and up the sides of the pan. Chill in the refrigerator until the filling is ready.
Make Berry Tart
Preheat the oven to 350°F (180°C). Set aside a baking sheet large enough to fit the tart pan (to help catch any drips from baking the tart).
In a large bowl, toss the blueberries and strawberries with 2 tablespoons of sugar, the zest and juice of one lime, and 2 tablespoons of flour. Spoon into the tart shell, then dot pieces of butter over the top.
Bake until the tart shell is light golden brown around the edges, 1 hour to 1 hour and 20 minutes. Transfer to a cooling rack and cool until the fruit has set, about 1 hour.
Heat the jam in the microwave or a small saucepan, then use a pastry brush to brush the warmed jam over the top of the tart. Serve with ice cream or whipped cream.
Adam and Joanne's Tips
- Make dough ahead: Refrigerate the dough disk for up to 2 days. Or freeze well wrapped in plastic wrap and foil for up to one month. Thaw overnight in the refrigerator.
- James Peterson’s book, Cooking, inspired the sweet tart dough shared above.
- The nutrition facts shared below are estimates.