Triple Berry Tart Recipe Using Frozen Berries

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.

triple berry tart recipe with raspberries blueberries and blackberries

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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.

pie slice that is not runny

Tips for making this rustic tart:

Ingredients for the mixed berry tart:

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
triple berry tart for Pinterest

Triple berry tart steps:

Make the berry slurry:

The slurry is the thickener that will hold the tart filling together and add additional berry flavor. To make:

  1. Whisk cold water into a bowl with the cornstarch and stir until cornstarch is dissolved.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
making filling with cornstarch and juice
berry tart slurry in saucepan


Can I use fresh berries instead of frozen in this tart?

Yes! Use the same amount of fresh berries and use water in place of the berry juice.

How should I store the triple berry tart?

I recommend storing at room temperature in an airtight container for up to two days. If needed for a longer period, place in the fridge for up to four days. I do not recommend freezing the finished tart.

I hope you enjoy this rustic triple berry tart as much as my family and friends do!

triple berry rustic tart with frozen berries

Triple Berry Tart

This triple berry tart recipe is a delicious dessert made with a combination of three types of berries: blueberries, raspberries and blackberries.
5 from 29 votes
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 10



  • 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)
  • 4 Fluid Ounces Berry juice (reserved from defrosted berries) (½ cup)
  • 1 ½ Ounces Corn Starch (3 tablespoons)
  • 4 Fluid Ounces Cold Water (for dissolving corn starch) ½ cup
  • 2 Ounces Granulated Sugar (5 tablespoons)
  • 1 teaspoon Cinnamon
  • 1 teaspoon Salt
  • 4 Ounces Granulated Sugar (⅔ cup)


Make Berry Slurry

  • Defrost and drain frozen berries. Reserve 4 fluid ounces of juice.
  • Add 1 ½ ounces (3 tablespoons) of cornstarch to a small bowl and dissolve by whisking in ½ cup of cold water.
  • Measure 2 ounces (5 tablespoons) of granulated sugar into a medium-sized saucepan.
  • In a small bowl combine 4 ounces (⅔ cup) of sugar, 1 teaspoon of cinnamon and 1 teaspoon of salt.
  • Pour berry juice into saucepan with the granulated sugar. Heat on medium-high heat, stirring occasionally until it begins boiling.
  • Lower the heat to medium. Add the cornstarch/water mixture to the pan and stir constantly until thick.
    berry tart slurry in saucepan
  • Add the sugar/cinnamon/salt to the pan and stir until the sugar is melted.
  • Remove pan from heat and let the slurry cool briefly.
  • Pour slurry over berries and fold until all the berries are coated.

Assembling and Bake the Tart

  • Preheat oven to 350°
  • Pour the berry filling into a 10" tart pan lined with the dough of your choice. Evenly distribute the filling using an offset spatula.
  • 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.


Keyword berry tart with frozen berries, triple berry tart
Tried this recipe?Let us know how it was!


  1. dessertswithstephanie


    5 stars
    Melissa, thank you for stopping by! I hope you enjoy the recipe.

  2. Lori Bosworth


    5 stars
    I love the star topping! That is so original! This is perfect because berry season will be in Canada in the next few months!

  3. Lily R


    5 stars
    This recipe works well with with the frozen berries. I didn't know about the berry slurry thing and it didn't take as much effort as I would have thought.

    • dessertswithstephanie


      5 stars
      Lily, Thank you for your feedback on our mixed berry tart. I am so pleased the recipe worked well for you.

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