This rustic triple berry tart is a treat that showcases the natural sweetness and tartness of the berries. This dessert is a favorite among pie lovers who enjoy the vibrant flavors of mixed berries.
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Which berries to use
This triple berry tart recipe is a delicious dessert made with a combination of three types of berries: blueberries, raspberries and blackberries. The recipe uses frozen berries but fresh berries may also be used.
I am often told by my readers previous attempts at berry tarts or pies were too runny. Just follow the tips in this recipe and you can prevent a runny tart and enjoy a perfectly set pie with juicy, flavorful berries.
Ingredients
I recommend having all the necessary ingredients measured and equipment ready before starting on any recipe. You will need the following ingredients for the triple berry tart:
- Pie crust: place pie dough in a 10" tart pan with a removeable bottom (this will make removing the tart a breeze). You may used a pre-made crust from your grocer or try my sweet pie dough recipe.
- Berries: My favorite triple berry mix is blueberries, blackberries and raspberries, but any mixture of frozen berries may be used. Defrost and drain the frozen berries. Reserve the berry juices for making the tart.
- Granulated sugar, salt, ground cinnamon, cornstarch and water
Make the tart
Make the berry slurry:
The slurry is the thickener that will hold the tart filling together and add additional berry flavor. To make:
- Whisk cold water into a bowl with the cornstarch and stir until cornstarch is dissolved.
- Add 2 ounces of granulated sugar (5 tablespoons) and ½ cup of the reserved berry juice to a medium-sized saucepan. Bring to a low boil over medium heat.
- Add the cornstarch/water mixture to the saucepan and stir until a thick paste forms. Add the sugar, cinnamon and salt to the pan and stir until the sugar dissolves.
- Remove saucepan from the heat and allow to cool for 5 - 10 minutes. Pour the slurry into a bowl with the drained berries and fold gently until all berries are coated.
- Next, pour the filling into the tart crust and bake at 350° for 30 - 35 minutes. Allow the triple berry tart to cool completely before serving.
FAQs
Can I use fresh berries instead of frozen in this tart?
How should I store the triple berry tart?
I hope you enjoy this rustic triple berry tart as much as my family and friends do!
📋 Recipe
Triple Berry Tart
Equipment
- 1 Pie Drip Catcher To keep the oven clean!
- 1 Pie Crust Shield To help prevent a burnt crust
- 1 Tart Pan 9" or 10" With removeable bottom
- Bowls, measuring cups and spoons
- Heavy Duty Saucepan
Ingredients
- 1 Batch Pie Crust dough Unbaked, rolled in a 10" tart pan
- 1 ½ Pounds Mixed Berries, frozen and thawed (reserve juice for making the pie)
- ½ Cup Berry juice (reserved from defrosted berries)
- 3 Tablespoons Corn Starch
- ½ Cup Cold Water (for dissolving corn starch)
- 5 Tablespoons Granulated Sugar
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Salt
- ⅔ Cup Granulated Sugar
Instructions
Make Berry Slurry
- Preheat oven to 350℉ (180℃)
- Defrost and drain frozen berries. Reserve ½ cup of juice.1 ½ Pounds Mixed Berries, frozen and thawed
- Add cornstarch to a small bowl and dissolve by whisking with cold water.3 Tablespoons Corn Starch, ½ Cup Cold Water (for dissolving corn starch)
- Place granulated sugar into a medium-sized saucepan.5 Tablespoons Granulated Sugar
- In a small bowl combine ⅔ cup of sugar, 1 teaspoon of cinnamon and 1 teaspoon of salt. Set aside for later.1 teaspoon Ground Cinnamon, ⅔ Cup Granulated Sugar, 1 teaspoon Salt
- Pour berry juice into saucepan with the granulated sugar. Heat on medium-high heat, stirring occasionally until it begins boiling.½ Cup Berry juice (reserved from defrosted berries)
- Lower heat to medium. Add cornstarch/water mixture to the pan and stir constantly until thick.
- Add sugar/cinnamon/salt to the saucepan and stir until sugar is melted.
- Remove pan from heat and let the slurry cool briefly.
- Pour slurry over berries and fold until all berries are coated.
Assembling and Bake the Tart
- Pour berry filling into a 10" tart pan lined with the dough of your choice. Evenly distribute the filling using an offset spatula.1 Batch Pie Crust dough
- Place the tart on a cookie sheet or pie drip catcher and bake for 30 - 35 minutes.
- Remove from oven, place on a cooling rack and allow to cool completely before serving.
Swathi says
Triple Berry tart is delicious my family enjoyed it. They asked me to make again.
Ashley says
My family loved this tart! The combination of berries was great. I cheated and used refrigerated pie crusts instead of making it from scratch. I bet with homemade crust it'll be even better.