Name: Mixed Berry Tart
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
Cuisine: French-inspired
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar; 1/2 cup unsalted butter, cold and cubed; 1 egg yolk; 2–3 tbsp cold water; Pinch of salt; 2 cups whole milk; 4 large egg yolks; 1/2 cup granulated sugar; 3 tbsp cornstarch; 2 tsp vanilla extract or vanilla bean paste; 2 tbsp unsalted butter; 2–3 cups assorted fresh berries (strawberries, blueberries, raspberries, blackberries); 1/4 cup apricot jam; 1–2 tbsp water (to thin glaze)

Why You’ll Love This Recipe

This tart is a celebration of fresh fruit, rich vanilla pastry cream, and flaky, melt-in-your-mouth crust. It’s simple yet impressive, and easily customizable with whatever berries are in season. Whether you’re hosting a brunch, celebrating a holiday, or enjoying a weekend treat, this dessert is guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the tart crust:

All-purpose flour
Powdered sugar
Unsalted butter (cold, cut into cubes)
Egg yolk
Cold water
Salt

For the pastry cream:

Whole milk
Egg yolks
Granulated sugar
Cornstarch
Vanilla extract or vanilla bean paste
Unsalted butter

For the topping:

Assorted fresh berries (strawberries, blueberries, raspberries, blackberries)
Apricot jam (for glaze)
Water (to thin glaze)

Directions

Make the tart crust:
- In a food processor, pulse together flour, powdered sugar, and salt.
- Add cold butter and pulse until the mixture resembles coarse crumbs.
- Add egg yolk and cold water; pulse just until the dough comes together.
- Shape into a disk, wrap in plastic, and chill for 30 minutes.
Bake the crust:
- Preheat oven to 350°F (175°C).
- Roll out chilled dough and press into a 9-inch tart pan. Trim the edges.
- Prick the bottom with a fork and freeze for 10 minutes.
- Bake for 15–20 minutes, or until lightly golden. Let cool completely.
Make the pastry cream:
- In a saucepan, heat milk until just simmering.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return to the saucepan and cook over medium heat until thickened, stirring continuously.
- Remove from heat, stir in vanilla and butter, and let cool. Cover with plastic wrap touching the surface and refrigerate until chilled.
Assemble the tart:
- Spoon or pipe the chilled pastry cream into the cooled tart shell.
- Arrange fresh berries on top in a decorative pattern.
Glaze (optional):
- Warm apricot jam with a bit of water until thin.
- Brush gently over the berries to add shine and preserve freshness.

Servings and timing

This recipe yields 8–10 slices.
Prep time: 30 minutes
Chill time: 1 hour
Bake time: 20 minutes
Assembly time: 15 minutes
Total time: About 2 hours

Variations

Lemon pastry cream: Add lemon zest or a bit of lemon juice for a bright, tangy twist.
Chocolate layer: Spread melted dark chocolate over the crust before adding pastry cream for extra richness.
Nut crust: Use almond or hazelnut flour in the crust for a nutty flavor.
Mini tarts: Divide dough and filling into mini tart pans for individual servings.
Savory-sweet: Add a touch of balsamic glaze over the berries for a gourmet finish.

Storage/Reheating

Store the assembled tart in the refrigerator for up to 3 days.
The crust and pastry cream can be made 1–2 days ahead and stored separately (crust at room temperature, cream refrigerated).
Freezing is not recommended once assembled, as fresh berries and pastry cream do not thaw well.
Reheating is not needed; serve chilled or at cool room temperature.

FAQs

Can I use store-bought tart shells?

Yes, store-bought tart shells are a great shortcut. Just prepare the pastry cream and topping.

What fruits can I use instead of berries?

Stone fruits like peaches, nectarines, or plums work well, as do kiwi slices and grapes.

Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend in the crust for a gluten-free version.

Can I make the tart in advance?

You can make and assemble the tart up to one day in advance. For best texture, add berries and glaze shortly before serving.

What kind of berries are best?

Use a mix of strawberries, blueberries, raspberries, and blackberries for flavor, color, and texture variety.

How do I prevent a soggy crust?

Make sure the crust is fully baked and cooled before adding the pastry cream. You can also brush the inside with melted chocolate for a moisture barrier.

Can I use whipped cream instead of pastry cream?

Yes, but the tart will be lighter and less rich. Pastry cream holds up better over time.

Do I need a tart pan?

A tart pan with a removable bottom is best for presentation, but a pie dish can be used in a pinch.

How do I get a glossy finish?

A light brush of apricot glaze adds shine and helps keep berries fresh longer.

Can I use frozen berries?

Fresh berries are best for presentation and texture. If using frozen, thaw and drain them thoroughly to avoid excess moisture.

Conclusion

Mixed berry tart is a visually stunning, flavor-packed dessert that’s as refreshing as it is elegant. With a crisp crust, creamy vanilla filling, and juicy berries, it’s the perfect sweet finale for any occasion. Whether you’re a seasoned baker or just looking to impress, this tart delivers simplicity, beauty, and unforgettable taste in every slice.