Ingredients
Scale
- For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4–6 tablespoons ice water
- For the Berry Filling:
- 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Optional Toppings:
- Whipped cream
- Fresh mint leaves
Instructions
- Prepare the tart crust by combining flour, sugar, and salt in a bowl. Cut in cubed butter and add ice water until dough forms. Refrigerate for 30 minutes.
- Mix berries, sugar, cornstarch, and lemon juice in a bowl for the filling.
- Preheat oven to 375°F (190°C). Roll out crust, fit into tart pan, prick bottom, and blind bake for 30-35 minutes or until golden brown.
- Cool the crust, fill with berry mixture, refrigerate for 2 hours to set.
Notes
- Ensure butter and water are very cold for a flaky crust.
- Avoid overmixing the dough to prevent toughness.
- Blind bake carefully to prevent sogginess.
- Adjust sugar based on berry sweetness.
- Brush with a berry glaze for a glossy finish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg