This easy Berry Fruit Tart recipe is going to be your new favorite summer dessert! The creamy filling is perfect with fresh, vibrant berries and is nestled in a buttery crust. Whether you’re a seasoned baker or just starting out, this step-by-step recipe is incredibly easy to follow and guarantees delicious results every time.
Table of Contents
Why You’ll Love This Fresh Fruit Tart
- Tested Recipe – This recipe has been tried, tested, and perfected. It’s ready for you to easily make in your kitchen!
- Summer Flavors – This easy fruit tart recipe is full of berries and the best summer flavors! Top it with vanilla ice cream for any occasion.
- Beautiful Presentation – Fruit tarts are stunning desserts that impress at the most casual of family gatherings to the fanciest tea party. They beautifully highlight the natural beauty of the fruit and truly make it a star!
- Versatile – Don’t love berries? Or prefer just blueberries and strawberries? Top this simple filled tart recipe with whatever fruit you prefer.
Mixed Berry Tart Recipe
Not only is this fruit tart SO delicious but the process of making it is just as enjoyable. From creating the buttery, crumbly crust to arranging the colorful berries on top, you’ll find yourself having fun in the kitchen and proud of the beautiful dessert you’ve crafted.
RELATED: Peach Dessert Empanadas
Ingredients in Homemade Fruit Tart
The tart shell is sweet, crisp, and buttery and it’s filled with a creamy and light filling. Top the tart with a mix of berries and an apricot glaze and it’s perfect! Here’s what you’ll need to make it:
Tart Crust
- All-Purpose Flour – The crust of this recipe is made with all-purpose flour giving it a firm but not hard texture. Substitute with a 1:1 Gluten Free Flour or use whole wheat flour instead.
- Sugar – White sugar sweetens the crust just enough in this recipe. You can substitute with brown sugar for a deeper flavor.
- Butter – Butter in crusts makes them flakey and crispy, while also adding delicious flavor. I prefer using unsalted butter in baking. Substitute with equal parts coconut oil if you prefer.
- Egg Yolk – The egg yolk is the perfect binder for our crust keeping it all together and adding richness at the same time.
- Water – The water brings the dough together. Add it slowly, just until the dough forms. Cold water is best!
- Salt – If you use salted butter, feel free to omit.
Fruit Tart Filling and Toppings
- Cream Cheese – The key to using the cream cheese in this recipe is to make sure it is at room temperature when you mix it. It will whip up fluffy and smooth without any lumps!
- Heavy Cream – The heavy cream has enough fat and thickness to help stabilize the filling without making it too thin and runny. So we don’t suggest substituting this ingredient.
- Vanilla Extract – Adding the perfect flavor to compliment the berries, vanilla is so good in this recipe!
- Salt and Sugar
- Almond Extract – This optional ingredient will take the flavors over the top! You will love what it adds to the filling, even in such a small amount.
- Blueberries, Strawberries, Blackberries, and Raspberries – The combination of fresh berries is not only tasty, but it makes for a stunning topping. Feel free to substitute with whatever in-season fruit you love, like peaches, plums, or apricots.
- Apricot Jam – Melted jam is the drizzled glaze that not only adds flavor, it also makes the whole tart beautifully shiny! Use whatever flavor of jam you prefer.
How to Make This Easy Fruit Tart Recipe
This beautiful, fruity dessert is stunning but surprisingly simple to make. Here’s how to do it:
- Preheat the oven to 375 degrees F.
- Beat together the wet ingredients for the crust, then add the dry ingredients. Add water until it comes together to form a dough.
- Press the tart dough into a greased tart pan.
- Bake the crust in the preheated oven for 12-15 minutes or until lightly golden brown. Remove it from the oven and set aside to cool.
- Meanwhile, beat the cream-filling ingredients together until they’re smooth and silky.
- Pour and spread the mixture into the baked and cooled crust. Top with the berries.
- Melt the apricot jam in the microwave for about 10 seconds. Drizzle on top of the berries. Chill for 30 minutes, then slice and serve.
You’ll Also Love: Strawberry Pop Tarts
FAQs
Absolutely not! The benefit of a tart pan is that they have removable bottoms to easily take the tart out of the pan. You can make this tart in a pie pan, or even a 9×9 square baking dish. Serve the pieces directly from the pan.
Not at all. The berries make a nice topping because of their size, colors, and flavors, but you can use any fresh fruit you prefer. I suggest using fruit that is in season, ripe, and not too watery.
Yes. The filling is made with dairy products that will melt if the crust is not cooled completely. You’ll end up with a soupy tart, so be sure to let it chill for the full 30 minutes!
Sure! But I suggest assembling it not too long before serving. You can make the crust and pastry cream a few days before and store them, covered tightly, in the refrigerator.
Storing
Refrigerator – Cover the tart tightly with plastic wrap and store it in the refrigerator for up to 3 days. The crust will begin to soften over time, and the berries will weep juice onto the filling so it is best the first day or two.
More Fruity Dessert Recipes to Try
- Blueberry Crumble Pie
- Peach Dessert Empanadas
- Banana Pudding Ice Cream
- Strawberry Tres Leches Cake
- Lemon Chess Pie
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Fruit Tart Recipe
Equipment
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 3 Tablespoons white sugar
- 1/4 cup butter room temp
- 1 egg yolk
- 3-5 tablespoons water
- 1/2 teaspoon salt
Filling
- 8 ounces cream cheese room temperature
- 2-3 Tablespoons cold heavy cream
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 1/4 teaspoon almond extract optional
- 2/3 cup blueberries
- 2/3 cup raspberries
- 6 ounces blackberries
- 1 cup strawberries hulled and sliced
- 1/4 cup apricot jam
Instructions
- Preheat the oven to 375 degress F.
- Beat together the sugar and butter for the crust. Beat in the egg yolk. Fold in the flour and salt. Add in the water until a dough forms. It should resemble a pie crust. Not too dry but not too wet either.
- Press the dough into a greased tart pan.
- Bake for 12-15 minutes or until lightly golden brown. Set aside to cool.
- Meanwhile, beat the cream cheese in a mixing bowl until fluffy, about 30 seconds.
- Add in the vanilla, salt and sugar. Add in the heavy cream until everything comes together.
- Spread the mixture into the baked and cooled crust. Top with the berries.
- Melt the apricot jam in the microwave for about 10 seconds. Drizzle on top of the berries. Chill for 30 minutes, then slice and serve.
The best berry tart I have tasted!
Wow! This fruit tart looks absolutely delicious. It’s overloaded with stuff we want making this an enticing treat that everyone will gonna love. Thanks for sharing this with us.
This is a delicious fruit tart recipe! I followed the instructions exactly and the buttery crust and creamy filling turned out perfect. I will definitely be making this again and might even experiment with different fruits. Wonderful recipe!
Yum! Pure summertime magic in a crust! I love making fruit tarts during the summer, and this was a very nice combination of cream cheese and the almond extract was a delicate and tasty touch. Indulgent, simple and divine!