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Mixed Berry Tart Recipe

Good tart recipes can be hard to find but this easy  Mixed Berry Tart recipe is one that never lets me down. It’s an easy tart recipe that presents so beautiful that it looks like it came from a fancy pastry shop!

This mixed berry tart recipe is the perfect dessert addition your your holiday meal!

Mixed Berry Tart Recipe

Are you planning your holiday desserts yet? You might want to add this Mixed Berry Tart recipe to your list!

This berry tart dessert recipe is one of my favorites because not only does it make a nice (and kind of light) dessert, but it is also so pretty on the table.

You will need a tart pan or even a round baking pan will work. You can also use mini tart pans for individual servings.

Ingredients for making homemade Tart Crust

  • Butter, cold, cut into cubes
  • Flour
  • WaterFruit Tart

Tart Crust Directions:

Preheat oven to 450.

Add butter, flour and 3 tablespoons of water to a food processor. Process for 20 seconds. Add additional water as needed, 1 tablespoon at a time until dough forms. I usually use about 5 tablespoons of water. Process for about 20 seconds after each addition of water.

Remove dough from processor and press into a tart pan with your hands and fingers. Press evenly on the bottom and up the sides.

Pie Crust

Wrap heavy duty foil around the edges and bake for 5 minutes. Remove from oven, and remove the foil. Return to the oven and bake an additional 7 minutes or until golden brown.

The crust will most likely bubble up in the center. I’ve poked holes in it and it still bubbles up. I just press down with the back of a spoon after baking.

Let cool.

Ingredients for Tart filling made with frozen fruit

  • Frozen fruit, thawed 
  • Sugar
  • Juice from frozen fruit
  • Flour

*After thawing your fruit, pour the fruit juice into a separate container. You’ll need 1/2 cup and can add water to the juice to obtain that amount.

*People often ask how to make a tart with frozen fruit, so I wanted to share this method.
You CAN of course use fresh berries, you’ll just have to add the additional water. We freeze our berries each summer, so that’s normally what I use.

As strange as it sounds, I honestly think this particular tart recipe using frozen fruit turns out better than with fresh fruit. 

Homemade Fruit Tart

How to make Tarts with Frozen Fruit

In a saucepan, add frozen fruit and sugar. Heat on medium high heat stirring constantly. Boil mixture for about two minutes.

Add flour to juice and mix well. Pour flour mixture into the saucepan and boil for about another minute until mixture is thick and bubbly. Remove from heat and cool.

Pour filling into prepared tart and bake at 375 for 25-30 minutes.

Mixed berry Tart

Serves 12.

These tart desserts also make wonderful party dishes and great hostess gifts, especially if you let the hostess keep the tart tin that you bring it in!

I love sharing good fruit and berry recipes and this is definitely one of our favorites. We grow a variety of berries each summer and these are the recipes that I go to for our summer desserts. There is something so wonderful about berry desserts! 

Easy Mixed Berry Tart Recipe

Print the Mixed Berry Tart Recipe

Mixed berry Tart

Mixed Berry Tart Recipe

Yield: 12

This Mixed Berry Tart will be a your new favorite dessert recipe. Yummy and easy to make, it's a fantastic berry dessert for holiday meals and family gatherings. It's simple to make, yet looks so elegant.

Ingredients

Crust Ingredients

  • 1/2 cup butter, cold, cut into cubes
  • 1-1/3 cup flour
  • 3-6 Tablespoons water

Tart Filling Ingredients

  • 1-1/4 cup frozen fruit, thawed
  • 1/2 cup sugar
  • 1/2 cup juice from frozen fruit
  • 1/2 cup flour
  • *After thawing your fruit, pour the fruit juice into a separate container. You'll need 1/2 cup and can add water to the juice to obtain that amount.
  • *You CAN use fresh berries, you'll just have to add the additional water. We freeze our berries each summer, so that's normally what I use.

Instructions

    Crust Directions:
    Preheat oven to 450.
    Add butter, flour and 3 tablespoons of water to a food processor.
    Process for 20 seconds.
    Add additional water as needed, 1 tablespoon at a time until dough forms.
    I usually use about 5 tablespoons of water.
    Process for about 20 seconds after each addition of water.
    Remove dough from processor and press into a tart pan with your hands and fingers. Press evenly on the bottom and up the sides.
    Wrap heavy duty foil around the edges and bake for 5 minutes. Remove from oven, and remove the foil. Return to the oven and bake an additional 7 minutes or until golden brown.
    The crust will most likely bubble up in the center. I've poked holes in it and it still bubbles up. I just press down with the back of a spoon after baking.
    Let cool.
    Tart Filling Directions:
    In a saucepan, add frozen fruit and sugar. Heat on medium high heat stirring constantly. Boil mixture for about two minutes.
    Add flour to juice and mix well. Pour flour mixture into the saucepan and boil for about another minute until mixture is thick and bubbly. Remove from heat and cool.
    Pour filling into prepared tart and bake at 375 for 25-30 minutes.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 124mgCarbohydrates: 54gFiber: 3gSugar: 23gProtein: 5g

*This is just an estimate

Did you make this recipe?

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Keri Lyn
Meet the author – Keri Lyn

The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.

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4 Comments

  1. This did not turn out for me unfortunately. I knew something was wrong when I added the flour and it instantly turned into clay. The flavor was fine but it was like rubber. ‍♀️

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