Rustic Berry Tart is a great way to use seasonal berries! You can make your own pie crust from scratch or keep it simple with a pre-made crust from the store!
We’ve officially entered summer here. Luckily it’s a little later in the year than usual, but we are so ready for summer break, swimming, and lots of fresh berries. My youngest likes to grab a bowl of strawberries from the fridge, but I like finding delicious ways to mix berries together or serve them up for dessert. Growing up my favorite was Angel Food Cake topped with strawberries and whipped cream, but now that I’ve made this Rustic Berry Tart I’m hooked!
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This berry tart recipe is crazy easy to make. The hardest part is waiting 30 minutes for the tart to cool down after baking.
How to Make a Berry Tart
- Make pie crust and roll into a circle, or grab a pre-made crust from the store.
- Coat your favorite summer berries with sugar and cornstarch.
- Fill the pie crust with berries and then fold up the edges around the fruit.
- Bake until golden.
So simple and pretty! This tart is all about the berries and showing off all that gorgeous summer produce. I like a mixture of strawberries, blackberries, blueberries, and raspberries, but you can use whichever berries you like best for this mixed berry tart.
This berry tart recipe is sure to impress your family and friends. It’s so easy to whip up you can have it any night of the week or save this fresh berry tart recipe for a special occasion. Want to make this dessert a little extra special? Top each slice with some whipped cream or a scoop of vanilla ice cream.
Hungry for More?
- 1 pie crust, unbaked
- 3 cups assorted berries, (I used strawberries, blueberries, blackberries & raspberries)
- 2 tablespoons sugar
- 1 tablespoons cornstarch
- 1 egg, beaten
- 1 tablespoon sugar, for dusting
- Preheat oven to 450 degrees F.
- Place pie crust on a baking sheet that is lined with parchment paper. Set aside.
- In a large bowl, combine the cornstarch and sugar. Add the berries and gently toss until well coated.
- Place berries in the center of the crust and spread out leaving a 2-inch edge around the outside.
- Fold the pie crust over the berries overlapping as pictured.
- Brush the edge of the pie crust with egg and sprinkle with sugar.
- Bake for 15 to 20 minutes until golden brown. Let cool for at least 30 minutes before cutting into 6 slices. If desired, top with whipped cream.