This is a crumb topped tart containing a mixture of blueberries, blackberries, raspberries & cranberries.
Despite the fact that I’m a little burnt out on this dessert, I am posting the recipe for it as it has been requested several times.
I made this mixed berry tart four times in the month of November. The first time was entirely by choice for a small party at home. The second time was not by choice and had to be prepped in a hurry very late at night and baked very early the next morning. The third time was for my family’s Thanksgiving dinner. And the fourth time should have overlapped the third time for the boyfriend’s family’s Thanksgiving dinner…but it didn’t. I baked the same tart twice in two days due to a slight communication error. So…I won’t be making this tart again for at least a few months. But I’ll share the recipe now so that someone else can enjoy it.
The pictures here are of small individual tarts that I made…the recipes below are for making one large tart in an 11″ fluted tart pan. Or if you don’t have one of those, the recipes should work pretty well for a standard size pie plate.
Mixed Berry Tart
First, you will need to make a half recipe of the Flaky Pie Crust found here.
Next, you will need to make the crumb topping as listed below.
Recipe from Sweety Pies
Ingredients (for an 11″ tart)
- 1 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1. In a medium bowl, stir together the flour, brown sugar, and cinnamon until well mixed.
2. Work the butter in with a pastry blender (or your fingers) until the mixture resembles crumbs the size of tiny peas. Set aside.
Mixed Berry Filling
Ingredients (for an 11″ tart)
- 4 1/2 cups mixed berries (use any combination you want here – I used blueberries, blackberries, raspberries and cranberries in my tarts – but if you use just a couple of types of berries, it will still taste great!)
- 2/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon finely grated lemon rind (I use freeze-dried lemon peel from Penzey’s)
- 1 tablespoon lemon juice
1. Preheat oven to 350 degrees. Prepare the crust in the tart pan and set aside.
2. Make the filling. Stir together the sugar and flour until well mixed. Gently stir in the berries, lemon rind and juice. Pour the mixture over prepared tart crust.
3. Sprinkle the crumb topping evenly over the the top of the pie.
4. Place tart in the oven on a cookie sheet or pizza pan large enough to catch any juices that might bubble over. You’ll regret it if you don’t put something under it and it does bubble over. Bake until crumb topping is golden brown, about 40-45 minutes.
4. As with any berry pies or tarts, cool to room temperature before slicing and eating.
5. Serve at room temperature, cold, or warm. It’s fantastic all three ways. It’s good plain and even better with a dollop of whipped cream or vanilla ice cream.