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
Yes! Use the same amount of fresh berries and use water in place of the berry juice.
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!
📋 Recipe
Triple Berry Tart Recipe
Equipment
- 1 Food Scale For accurate measurements
- 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
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)
- 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)
Instructions
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.
- 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.
Paula says
This berry tart was positively delicious! Making it again for Mother's day next month!
Conchetta says
5 Star pie! Nicely balanced fruit- and easy with your step by step instructions- ty
Matt says
Wowzer. This pie was excellent. My fiancee and I enjoyed every bit of this recipe. Thank you for sharing it.
dessertswithstephanie says
Thank you for your feedback, Matt!
Irena says
Gorgeous tart, great texture and well set. Was handy to see the picture of the slurry texture as it’s actually thicker than I would have thought but does set nicely.
dessertswithstephanie says
Melissa, thank you for stopping by! I hope you enjoy the recipe.
Lori Bosworth says
I love the star topping! That is so original! This is perfect because berry season will be in Canada in the next few months!
Lily R says
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 says
Lily, Thank you for your feedback on our mixed berry tart. I am so pleased the recipe worked well for you.