Updated: December 3, 2020
Sometimes it takes me 3 or 4 (or 17) times to get a recipe right. And then occasionally, you have those magical moments where you throw some ingredients together and it comes out OHMYGOODNESS SO YUMMY AND PERFECT on the very first try. And you guys, the shortbread crust for this berry tart is one of those unicorn recipes. Pretty sure I’m going to be using it in a lot of upcoming creations!
What Is Berry Tart?
A berry tart is similar to a berry pie because it has a pastry crust and berry filling. However, there are some important and tasty differences you’ll want to know about.
The most notable differences are:
- The Crust. Pie crust is typically made by combining flour and lard, shortening, or butter whereas the tart crust is made of shortbread – a combination of flour, butter, sugar, and vanilla extract – which makes the crust more flavorful. In addition, tart crust is typically thicker than pie crust and a tart only has a bottom crust while a pie can have top and bottom crusts.
- The Filling. Usually, the only filling in a berry pie is the fruit compote (made by combining berries, sugar, and butter and cooking) or fresh berries in a sugar glaze or topped with whipped cream. Fruit tarts are typically filled with custard, topped with fresh fruit covered in a sugar glaze or sprinkled with powdered sugar.
Oh, if you want that first slice to be served up perfectly, you’re going to want to use a true tart pan (pictured below) or springform pan (the kind you use to make cheesecake) where you can remove the sides. Otherwise, it’s a bit challenging to get that crust to slice without falling apart. But as my husband said after he took his first bite … “Who cares what it looks like after you take the Instagram pic?” I love that man. He gets me.
How To Make Berry Tart
- Make the shortbread crust by combining flour, salt, egg, butter, and maple syrup
- Press the shortbread into the bottom and sides of an 8-inch tart pan and bake
- While the crust is baking and cooling, clean and prepare the fruit.
- Prepare the custard filling, and make the glaze by combining sugar and water or fruit juice and cooking until sugar is dissolved and liquid is transparent
- Spread the custard filling evenly inside the tart crust
- Arrange berries on top of the custard filling and drizzle with glaze
And, voila! Your berry tart is ready to serve!
Looking for a Paleo berry tart recipe? No problem! Use coconut oil instead of butter. And toss the berries in coconut sugar instead of cane sugar. It’s still going to be delish!
But if you do eat butter, then use butter! After all, it’s a shortbread crust, so hello — BUTTER.
I know berry tarts typically have a custard or cream filling, but there’s something really simple and nice about just using fresh berries. And, while the berry tart pictured above has strawberries and blueberries, you can use any fresh berries or other seasonal fruit you like!
Despite the buttery crust, this is a really light dessert that is oh so satisfying for that sweet tooth without being a gut bomb. If you need something more, top it with whipped cream (or coconut cream) or go crazy with some vanilla ice cream.
Berry Tart with Gluten Free Shortbread Crust
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/4 tsp sea salt
- 1 egg beaten
- 1/4 cup melted butter can use coconut oil for paleo
- 3 tablespoons maple syrup
- 2 cups mixed berries
- 2-3 tablespoons raw cane sugar
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