This Rustic Berry Tart is super easy to make, way easier than making a pie. So, if you have a hard time with your pies turning out looking beautiful (that’s me!) try this method instead.
I have not perfected the art of making a beautiful pie and it really frustrates me sometimes! My crust never turns out the way I want it too. It either overbrowns or is undercooked or both.
So, I gave up on the traditional way of things and thought I would try this method out and I am super impressed.
It is way faster to crank this baby out than your standard pie and guess what—it tastes just like pie! It is going to be hard for me to want to make the traditional pie after learning this way.
You don’t have to wait as long for the pastry to rest and there is no special crimping involved! Just fold it over the filling and your all set!!
Call me lazy for taking the easy way out, but I think this still looks really impressive. Especially if you add a little whipped cream or ice cream and some fresh berries on top!!
I used a blend of fresh raspberries, blueberries and strawberries in this tart but feel free to use whatever type of berry you like.
Just note that strawberries tend to be juicier than raspberries and blueberries so if you use a lot or all strawberries you may want to use a little more flour when you toss them.
You could also use frozen, just thaw and drain before using.
I will tell you this dessert didn’t make it to the end of the day!
After the kids and I each had a piece, there was only a little sliver left for my husband to try. Which was fine, he prefers chocolate desserts anyway and he isn’t much of a crust fan.
- 1 ½ cups all purpose flour
- ¾ teaspoon salt
- ½ cup + 2 tablespoons butter cold
- 4-5 tablespoons cold water
- ⅔ cups packed brown sugar
- ½ cup all purpose flour
- 1 teaspoon lemon zest
- 5 cups mixed fresh berries
- ¼ cup old fashioned oats
- ¼ cup packed brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoons butter cold
Preheat oven to 425 degrees F.
To make the crust combine the flour and salt in a medium sized bowl. Cut in the butter until you have coarse crumbs. Don't cut in too fine. Add in 4 tablespoons of water and mix (if it seems too dry add in the last tablespoon of water) Mix with a fork until large clumps start to form. Then with your hands form into a disk. Wrap tightly in plastic wrap and place in the freezer.
For the filling combine the flour, brown sugar and zest in a large bowl. Add in your berries and gently toss to coat. Set aside.
For the topping in a small bowl combine the ingredients and cut in the butter until you have fine crumbs. Set aside.
Remove your pastry from the freezer and unwrap. Place on a well floured work surface and roll the dough out to a 15 inch circle. Lightly dust the top of the dough with flour and fold dough in half then half again and place the dough onto a well greased baking sheet or line it with parchment paper. Unfold your dough and spoon the berry filling onto the middle of the dough circle and fold the remaining dough up onto the filling. Sprinkle with reserved topping.
Bake for 30-35 minutes or until the crust is golden brown. Let cool 10-15 minutes before serving.
- If using frozen berries, thaw and drain.
- I used 1 cup raspberries, 2 cups blueberries and 2 cups sliced strawberries all fresh in this recipe.
- Great served with vanilla ice cream!