This Summer Berry Tart is SIMPLE and a SHOWSTOPPER at the same time! Perfect for the Fourth of July, a family reunion or a barbecue in the backyard. Not only is it colorful and impressive to look at, but it is also seriously easy to make. The only thing that takes an effort in this recipe is the tart shell and even that is stress-free. The filling is no-bake so it is not time-consuming.
I love custard, don’t get me wrong, but this recipe calls for a faux custard (no boiling and cooling) by using Mascarpone Cheese found in the special cheese section in most grocery stores. It is a delicate type of cream cheese and highly recommended to get this unique flavor. By whipping cream until peaks form, you still get the same creamy goodness typical in traditional custards. When added to the cheese and other ingredients, it becomes a delightful substitution. Flavor the cream by adding zest from either a lemon or an orange—it really enhances the flavor! This recipe is customizable; you choose what zest to add and what jam to use as a glaze. The inner artist in you shines when you get to design the berries on top.
Summer Berry Tart
By: Rae-Ellen Sanders
Ingredients for Topping:
Fresh berries: blackberries, blueberries, raspberries, strawberries—washed, dried, hulled, and sliced
1⁄2 cup jam of choice: apricot, strawberry, orange marmalade
2 Tbsp. water
2 cups flour of choice: white, almond, whole grain
1⁄2 cup Confectioner’s sugar
1 tsp. salt
1 tsp. vanilla extract
8 Tbsp. butter cut into pieces
- Whisk together the flour and salt, set aside.
- With an electric mixer, cream the butter, sugar and vanilla extract.
- Blend together on low speed. Add up to 2 tablespoons of water if too dry.
- Shape into a ball, wrap with plastic wrap and refrigerate (the longer the better).
- Meanwhile, cut a large enough circle of Parchment paper and insert in your tart pan—you will want to do this step for easy removal. Spray the sides with cooking spray and when your oven is preheated to 350 degrees, roll out and press dough into the bottom and up the sides of a tart pan.
- Using a fork, prick the bottom in several areas to prevent bubbles, and bake for 10-15 minutes till slightly brown. That wasn’t so hard, right? Whip up your faux custard while you let your crust cool.
8 ounces of Mascarpone Cheese
2 cups heavy whipping cream
1 tsp. vanilla extract
1⁄4 cup Confectioner’s sugar
1-2 tsp. grated zest (lemon, orange)
- Mix Mascarpone Cheese (it is already soft in the container—so do not microwave or heat) with sugar, the zest and vanilla extract. Set aside.
- Whip the cream with a blender until peaks form.
- Gently fold in together and spread inside the crust.
- Now you are ready to decorate with berries in whatever pattern you like. You can’t mess this part up—it looks divine no matter how you layer the fruit.
- The last step is to make a glaze by heating your jam with 2 tablespoons of water in the microwave or stove-top until syrupy.
- Allow the jam to cool and then brush over fruit.
- Refrigerate until ready to serve. Make sure to take pictures before indulging in your creamy and surprisingly sweet perfection!