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Delicious Summer Berry Tart with a buttery crust and fresh berries on top

Summer Berry Tart

A light and refreshing tart featuring a crisp crust, creamy topping, and a medley of fresh berries, perfect for warm summer days.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 8 servings
Course: Dessert, Summer Treat
Cuisine: American
Calories: 250

Ingredients
  

For the crust
  • 1.25 cups 1 and 1/4 cups all purpose flour
  • 2 tablespoons 2 tablespoons sugar
  • 0.5 teaspoon 1/2 teaspoon salt
  • 10 tablespoons 10 tablespoons cold unsalted butter (cut into cubes)
  • 1 large 1 egg yolk
  • 3-5 tablespoons 3 to 5 tablespoons cold water
For the creamy whipped topping
  • 1 cup 1 cup cold heavy cream
  • 3 tablespoons 3 tablespoons powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 4 ounces 4 ounces cream cheese (softened)
  • 1 pinch pinch of salt
For the berries
  • 3-4 cups about 3 to 4 cups mixed fresh berries Use a combination of strawberries, blueberries, raspberries, and blackberries.
  • 1-2 tablespoons 1 to 2 tablespoons sugar if needed Adjust based on the sweetness of berries.
Optional shine
  • 2 tablespoons 2 tablespoons warmed apricot jam mixed with 1 tablespoon water
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Instructions
 

Preparation
  1. Make the crust: In a bowl, stir flour, sugar, and salt. Cut in the cold butter using your fingers or a pastry cutter until it looks like sandy crumbs with some pea-sized bits. Mix in the egg yolk. Add cold water a little at a time until the dough holds together when squeezed. Do not overwork it.
  2. Chill and bake: Press the dough into a 9-inch tart pan. Chill in the fridge for 20 to 30 minutes. Bake at 375°F (190°C) for about 18 to 22 minutes, or until lightly golden. If it puffs, press it down gently with a spoon while still warm. Let it cool completely.
Topping and Assembly
  1. Make the creamy whipped topping: Beat softened cream cheese with powdered sugar, vanilla, and a pinch of salt until smooth. In a separate bowl, whip the cold heavy cream until it holds soft peaks. Fold the whipped cream into the cream cheese mixture.
  2. Spread the creamy whipped topping into the cooled crust and top with berries as desired.
  3. Optional glaze: Brush berries lightly with warmed apricot jam mixture for shine.
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Notes

Let the crust cool completely to prevent melting of the topping. If the berries are tart, sprinkle with a light dusting of sugar and let sit for 10 minutes.