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Eggless Summer Berry Tart Recipe


For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2-3 tablespoons cold water

For the filling:

  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract

For the glaze:

  • 1/4 cup apricot jam
  • 1 tablespoon water


  1. Prepare the crust:
    • In a large bowl, whisk together the flour, powdered sugar, and salt.
    • Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
    • Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough.
    • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C).
    • Grease a 9-inch tart pan with a removable bottom.
  1. Roll out the dough:
    • On a lightly floured surface, roll out the chilled dough to fit the tart pan.
    • Transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
    • Prick the bottom of the crust with a fork to prevent it from puffing up.
  1. Bake the crust:
    • Line the crust with parchment paper and fill it with pie weights or dried beans.
    • Bake in the preheated oven for 15 minutes.
    • Remove the parchment paper and weights, and bake for an additional 10-15 minutes, or until the crust is golden brown.
    • Let the crust cool completely on a wire rack.
  1. Prepare the filling:
    • In a large bowl, combine the strawberries, blueberries, raspberries, and blackberries.
    • Add the granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss gently to combine.
    • Let the berry mixture sit for about 10 minutes to allow the flavors to meld.
  1. Fill the tart:
    • Once the crust is completely cooled, spoon the berry mixture into the crust, spreading it evenly.
  1. Prepare the glaze:
    • In a small saucepan, heat the apricot jam and water over low heat until the jam is melted and smooth.
    • Brush the warm glaze over the top of the berries to give them a beautiful shine.
  1. Chill and serve:
    • Refrigerate the tart for at least 1 hour before serving to allow the filling to set.
    • Slice and enjoy your eggless summer berry tart!

This tart is a delightful combination of buttery crust and fresh, juicy berries, making it the perfect dessert for any summer gathering. Enjoy!

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