Berries and Creme Tart

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Yield: 9" tart, 8 to 10 servings

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Red, white, and blueberries! This festive tart is a colorful (and tasty) addition to any summer gathering.

Berries and Creme Tart

star rating (13) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9" tart, 8 to 10 servings
Published: 01/01/2010




  • 1 cup pastry cream mix prepared according to package instructions. Or, make rich pudding filling by preparing one 3.4-ounce box of instant vanilla pudding with heavy cream, instead of milk, and adding 1 teaspoon vanilla extract.


  • 1 pint fresh raspberries
  • 1 pint fresh blueberries


  • 1/4 cup brown sugar, firmly packed
  • 3/4 cup clear juice: apple, cranberry, cranberry variation...
  • 1 teaspoon unflavored gelatin

Tips from our bakers

  • Extra glaze may be kept refrigerated and covered for a week or two; reheat before using.


1) To make the crust: Beat together the butter, sugar, flavorings, and salt.

2) Whisk together the flour and almond flour (if you're using it), and mix into the butter. The mixture will be crumbly.

3) Press the crust into the bottom and up sides of a 9" to 10" round tart pan. Use a fork to prick the dough all over. Freeze for 30 minutes (or longer), covered. Just before baking, preheat the oven to 375°F.

4) Bake the crust for 20 to 22 minutes, until golden brown. Set aside to cool.

5) Prepare the filling, and spread it into the cooled crust.

6) Top with raspberries and blueberries, and serve immediately.

7) If you're not going to serve the tart immediately, add a glaze to keep the fruit fresh. Use a tart glaze spray, or the following.

8) To make the glaze: Mix the brown sugar into the juice. Soften the gelatin in the juice for 5 minutes or so, then heat in the microwave or over low heat until the gelatin dissolves. Let cool to lukewarm.

9) Brush some of the glaze over the fruit.

Yield: 9" tart, 8 to 10 servings.


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  • star rating 05/03/2015
  • d from
  • Made this for a family get together and it was a huge success Easy to follow instructions made this a quick and simple dessert to make Definitely a recipe to put in the keeper file
  • star rating 04/26/2015
  • Mitzi from St.George, Utah
  • This is delicious! I followed the recipe as written, pressed it out in a 9 inch round tart pan, used a box pudding mix with cream, and made the fruit glaze. The finished masterpiece had to sit for 5 hours and still looked and tasted wonderful. My favorite comment was when I heard a young girls say,"Mom, try this . It tastes like the best cookie ever!"
  • star rating 04/26/2015
  • Gina from Withamsville, Ohio
  • Excellent. ! :-);-)
  • 04/25/2015
  • kaf-sub-mbeinerson from KAF Community
  • Curious about tart glaze spray. I searched your site and didn't find it, what brand do you recommend?

    We find it easy to make our own tart glazes, either with sugar and juice with a bit of gelatin, or by gently melting jam. Happy baking! Laurie@KAF

  • star rating 04/25/2015
  • Kim V. from Pittsburgh, PA
  • I can tell by the way my mouth is watering that this will be very good. Suggestion: if you are making this the day before, try melting a little fruit jelly and painting the tart with it to seal the crust - would help the filling and berry juices from getting it soggy.
  • 04/24/2015
  • lynnemuskoff from KAF Community
  • If you don't use the almond flour, do add another 1/2 cup regular flour?

    No, the almond flour is not essential to the structure of the shell, but the AP flour is. Don't reduce the AP flour. Laurie@KAF

  • star rating 07/09/2011
  • pammyowl from KAF Community
  • Very tasty. I made this and an Asian woman told me the glaze was a common one in Asia, but she had never seen it here! It brought back fond memories for her!
  • star rating 08/29/2010
  • Lee Ann from KAF Community
  • Delicious, not overly sweet, and good texture. Worked well with 4 oz blackberries, remainder strawberries.
  • star rating 07/26/2010
  • Joan from Denver, CO
  • Wonderful dessert. Will make it again!!
  • star rating 08/12/2009
  • Jennifer from Royal Oak,MI
  • made this recently and it was wonderful!!!!! I added some lemon oil to the cream and it made the berries really "pop" with flavor. It is defiantly a keeper in my book.
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