Rustic Berry Tart Recipe

Rustic Berry Tart Recipe

I’m a rustic baker at heart. I like my pie crusts to look homemade. I like the unevenness of a pie crust. I like my cookies lumpy and I like my brownies gooey and messy.

I enjoyed making this tart because when you say “tart”, I believe a rustic look is implied and understood. At least in my rustic mind, it is.

I used my pie crust recipe for the crust of this tart and added a touch of cinnamon to make it pop. There is nothing fancy about the look of this dessert and it is not overly sweet one bit!


  • Crust
  • 1 stick butter salted, cut into pieces
  • 1 cup flour
  • 4 to 6 Tbsp cold water
  • pinch of salt*
  • 1/2 tsp sugar
  • 1/2 tsp cinnamon
  • Fruit filling
  • 3 to 4 cups strawberries and blueberries mixed
  • 1/4 cup sugar
  • 1 tsp lime juice
  • 2 Tbsp cornstarch
  • 1 Tbsp butter cut into pieces
  • Coating
  • 1 Tbsp. jam*
  • Hot water
  • Sugar
  • *I used orange-pineapple jam


  • Preheat oven to 400 degrees.
  • Line cookie sheet with non-stick foil.
  • Prepare The Crust:
  • Combine all ingredients together in a large bowl.
  • Form into a ball.
  • Roll out (into a circle) between 2 pieces of wax paper sprinkled with flour.
  • Roll dough over the rolling pin and move to the prepared cookie sheet, unroll it flat.
  • Prepare Fruit Filling:
  • Add the first 4 ingredients into a bowl and stir until well combined.
  • Spoon into rolled crust, leaving a 2-inch border around the edges.
  • Fold the crust over filling (center will be open to the fruit).
  • Spray crust with butter spray or brush with an egg wash.
  • Dot butter over fruit filling.
  • Bake for 20 minutes.
  • Turn sheet and bake for 20 to 25 more minutes. The tart is ready when the crust is lightly browned and the fruit center is hot.
  • Prepare The Jam Coating:
  • Mix jam with a dab of hot water to create a thin coating. Brush with a pastry brush over the dough and sprinkle with sugar.


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