Classic French Berry Tart
A crisp buttery pâte sucrée crust filled with silky vanilla pastry cream and topped with glossy fresh berries arranged like a jewel mosaic. This tart is elegant, refined, and absolutely breathtaking on a spring table.
Servings 8 1 (9-inch) tartServes: 8–10
Calories 320kcal
Ingredients
- Pâte Sucrée Sweet Tart Crust
- 1 ¼ cups 160 g all-purpose flour
- ½ cup 113 g cold unsalted butter, cubed
- ¼ cup 50 g granulated sugar
- 1 large egg yolk
- 1 –2 tbsp ice water
- Pinch sea salt
- Vanilla Pastry Cream
- 2 cups whole milk
- ½ cup 100 g granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract or ½ vanilla bean scraped
- Pinch sea salt
- Berry Topping
- 1 cup strawberries halved
- ½ cup raspberries
- ½ cup blueberries
- ½ cup blackberries
- Optional Glaze for shine
- 2 tbsp apricot jam
- 1 tsp water
Instructions
- 1️⃣ Make the Tart Shell
- Mix flour, sugar, and salt.
- Cut in butter until mixture resembles fine crumbs.
- Add egg yolk and just enough ice water to form dough.
- Shape into disk and chill 30 minutes.
- Roll out and press into 9-inch tart pan.
- Prick bottom with fork.
- Bake at 375°F (190°C) for 18–20 minutes until golden.
- Cool completely.
- 2️⃣ Make Pastry Cream
- Heat milk in saucepan until steaming (not boiling).
- In a bowl, whisk egg yolks, sugar, cornstarch, and salt.
- Slowly pour warm milk into egg mixture while whisking.
- Return mixture to saucepan.
- Cook over medium heat, whisking constantly, until thick and bubbling.
- Remove from heat.
- Stir in butter and vanilla.
- Press plastic wrap directly on surface and chill until fully cold.
- 3️⃣ Assemble
- Spread chilled pastry cream evenly into cooled tart shell.
- Arrange berries in concentric circles or a mosaic pattern for dramatic presentation.
- 4️⃣ Glaze
- Warm apricot jam with water.
- Brush lightly over berries for a glossy finish.
- Chill 1–2 hours before slicing.
Notes
Approximate Nutrition (Per Slice, 1/10 tart)
Calories: ~320
Total Fat: 17 g
Saturated Fat: 10 g
Cholesterol: 120 mg
Sodium: 95 mg
Total Carbohydrates: 38 g
Sugars: 21 g
Fiber: 2 g
Protein: 5 g
(Values are estimates and may vary by ingredient brand.)
🌸 How to Make It Extra Fabulous
• Arrange berries in a spiral gradient (dark to light)
• Use mixed sizes for depth and dimension
• Add edible flowers sparingly
• Dust the crust edge lightly with powdered sugar
• Serve on a white cake stand for contrast
• Use mixed sizes for depth and dimension
• Add edible flowers sparingly
• Dust the crust edge lightly with powdered sugar
• Serve on a white cake stand for contrast
