Monday, December 24, 2012

Berry Tart

If you want to impress your friends with a dessert that looks great, then this is it.  You can mix up the fruit, too, if you have other favorites.

Yield: 12 servings.


  • Crust
    • 2 cups flour
    • 6 tbsp sugar
    • 1/4 tsp cinnamon
    • 12 tbsp butter, melted
  • Berries
    • 2 cups frozen blueberries, thawed
    • 2 cups frozen raspberries, thawed
    • 2 cups frost strawberries, thawed
    • 1 1/2 tbsp honey
  • Topping
    • 6 tbsp flour
    • 6 tbsp brown sugar
    • 6 tbsp rolled oats
    • 6 tbsp chopped walnuts
    • 1/4 tsp ground cloves
    • 3 tbsp butter, melted


  1. For the crust, mix together the flour, sugar, and cinnamon.  Add in the butter and stir together until you have a dough.  Press into the bottom and sides of an 11" tart pan with a removable base.
  2. Bake the crust at 350°F for 15-20 minutes.  I weighted down the inside with dried beans to prevent bubbling in the center.
  3. While that's baking, prepare the fruit filling by combining all three berries with the honey.  Mix together.  Set aside.
    • You might notice in the picture that mine was a little runny.  I didn't drain off enough fluid from the fruit, so do that and you should be ok.
  4. For the topping, combine the flour, brown sugar, oats, walnuts, and cloves.  Pour in the butter and stir together.
  5. Spoon the fruit into the baked shell.  Sprinkle the topping over the fruit.  Bake at 350°F for 35-40 minutes, until lightly browned.  Cool completely on a wire rack.  Store in the refrigerator.

Adapted from Taste of Home.

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