Description
A vibrant and elegant Summer Berry Tart with a buttery crust, luscious vanilla pastry cream, and a colorful array of fresh berries glazed to perfection.
Ingredients
For the Tart Crust (Pâte Sucrée):
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (30g) powdered sugar
- 1 large egg yolk
- 1–2 tablespoons ice water
- Pinch of salt
- For the Vanilla Pastry Cream:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla bean paste or extract
For the Summer Berry Topping:
- 1 cup strawberries, hulled and halved
- 1/2 cup blueberries
- 1/2 cup raspberries
- Optional: red currants or blackberries
- 2 tablespoons apricot jam (for glaze)
- 1 tablespoon water
Instructions
Pulse flour, sugar, and salt in a food processor. Add butter and pulse to coarse crumbs. Mix in egg yolk and water until dough forms. Chill, then roll into a tart pan and blind bake at 375°F (190°C) until golden.
Step 2: Make the Pastry Cream
Simmer milk. Whisk yolks, sugar, and cornstarch. Slowly add hot milk, return to heat, and whisk until thickened. Stir in butter and vanilla. Chill with plastic wrap touching the surface.
Step 3: Assemble the Tart
Spread chilled cream into tart shell. Decorate with berries. Warm apricot jam with water and brush to glaze. Chill at least 1 hour before serving.
Notes
Make crust and cream up to 1 day ahead.
Pat berries dry to avoid color bleeding.
Glaze alternatives include apple jelly or honey.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: ~320 kcal
- Sugar: 18g
- Sodium: ~70mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: ~105mg