Rustic Berry Tart
Celebrate the vibrant taste of summer with this Rustic Berry Tart, a beautifully simple dessert bursting with mixed berry goodness and wrapped in a flaky, golden crust. Perfect for showcasing seasonal strawberries, blueberries, raspberries, or your favorite berry blend, this tart’s rustic charm lies in its no-fuss preparation and rich flavor. The buttery, handmade crust comes together with just a few pantry staples and is folded effortlessly around a juicy berry filling, enhanced with a hint of lemon zest, fresh juice, and fragrant vanilla. Baked to golden perfection and optionally sprinkled with coarse sugar for a satisfying crunch, this tart is the ideal choice for casual gatherings or as a show-stopping finale to a special meal. Serve it warm or at room temperature with whipped cream or vanilla ice cream for a dessert that’s as delightful to eat as it is to admire.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 50 grams granulated sugar
- 115 grams unsalted butter (cold, cubed)
- 3 tablespoons ice water
- 400 grams mixed berries (strawberries, blueberries, raspberries, etc.)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 whole egg (for egg wash)
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Add the cold, cubed butter to the bowl and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Be cautious not to overwork the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In another bowl, combine the mixed berries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss gently until the berries are evenly coated.
On a lightly floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer the dough to the prepared baking sheet.
Spoon the berry mixture onto the center of the dough, leaving about a 2-inch border around the edges.
Gently fold the edges of the dough over the berries, pleating as needed to form a rustic crust. The center should remain exposed.
In a small bowl, whisk the egg to make an egg wash. Brush the egg wash over the crust to give it a golden finish. If desired, sprinkle coarse sugar over the crust for extra crunch and sweetness.
Bake the tart in the preheated oven for 45 minutes, or until the crust is golden brown and the berries are bubbling.
Remove from the oven and let the tart cool on the baking sheet for 10–15 minutes before transferring it to a wire rack.
Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
8399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.1 g | 130% | |
| Saturated Fat | 234.4 g | 305% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1680 mg | 146% | |
| Sodium | 331 mg | 4% | |
| Total Carbohydrate | 1129.6 g | 107% | |
| Dietary Fiber | 66.9 g | 62% | |
| Total Sugars | 406.6 g | ||
| Protein | 118.8 g | 62% | |
| Vitamin D | 157.6 mcg | 5% | |
| Calcium | 552 mg | 11% | |
| Iron | 45.4 mg | 66% | |
| Potassium | 2950 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
