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BAKING BY
CECE
DESSERTS | RECIPES | SEASONAL RECIPES | SPRING
& SUMMER RECIPES

Wild Berry Tart

July 24, 2023

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W I L D B E R R Y TA RT R E C I P E B Y: C E C E
K I R KWO O D T H I S P O S T M AY CO N TA I N
A F F I L I AT E L I N KS .

Jump to recipe. | Jump to the tips.

There is nothing better than slicing into this

deliciously fruity wild berry tart with a buttery,
shortbread crust. Well maybe topping it with a
bit of ice cream would make it even better, but
the bar is already pretty high with this one.

Summer time = tart time.

One of my favorite things to do on a saturday

morning is head to the farmer’s market and pick
out fresh berries to bring back and bake into a
tart. I love to choose a variety of berries, but you
can also stick to a classic blueberry (especially
in July which is peak blueberry season to fill up
this tart!

This is my go-to recipe just for that occasion.

The shortbread crust can be put together in 5
minutes and the berry filling doesn’t even
require the stove. That’s right! Just a couple
mixing bowls and a solid potato masher to get
these berries prepped for the bake.

You may recognize the shortbread crust from

my mini lemon tarts or my shortbread red wine
brownie bars! That’s because it’s the same
recipe! This shortbread crust is so versatile and
so simple to make.

The Process

First, start the tart crust

After preheating the oven to 350ºF and pre
measuring out all your ingredients, combine the
melted butter, sugar and vanilla in a large bowl
using a rubber spatula. Continue stirring until
everything is dissolved. Then add in the flour
and salt and combine. The dough will be a little
buttery and greasy but don’t worry, that’s how it
should be!

Place the dough into your tart pan. Use your

fingers to press the dough out and up the rim of
the pan. Be patient here. It might look like the
dough won’t make it to the edges, but I promise
it will!

*TIP* Place the tart pan on a baking sheet to

help allow for an easier removal of the tart from
the oven!

Then immediately place into the oven for 15

minutes, until the crust is just barely golden.

While the tart crust bakes, prepare

the filling for the wild berry tart
Divide the 440g of berries into two bowls. One
with 290 grams and another with 150g. Place
the 290g of berries into a large bowl and mash
them with a fork or potato masher.

In a separate bowl mix together the flour, sugar

and cardamom. Add this flour mixture to the
mashed berries and combine.Finally, throw in
the reserved 150g amount of non-mashed
berries and combine.

Pour the filling into the tart and

bake again:
Once the tart crust comes out of the oven, using
a fork, poke several holes into the base of the
crust. This will help the crust absorb the tarts
filling without leaving a soggy bottom!

Then, carefully pour the filling into the tart crust,

spreading it around to evenly coat the base of
the tart. Place the tart back into the oven for 30-
35 minutes or until the center of the tart just
barely jiggles! Remove the tart from the oven
and decorate the top of the tart with the
remaining 200g of berries. Be sure to do this
while the tart is still slightly warm. This will help
the fruit stick to the rest of the tart! Let the tart
cool at room temp fully and then place into the
fridge for at least two hours. Finally, devour!

The Tips
How can I more easily remove the
tart pan from the oven?
Tart pans are super finicky because they have a
removable edge. It can be crazy hard to put the
tart into the oven and remove it, especially once
it’s hot! So an easy solution is to place the tart
pan on a baking sheet before putting it into the
oven. This way all you remove is a baking sheet!

Why is this recipe in Grams?

Baking is a science and in science you want
things to be exact and precise. The best way to
do this is by weighing out your ingredients using
a simple scale. Ever baked a cookie using the
same recipe, yet somehow it turns out slightly
different each time? That is because when
measuring by volume, you can’t be as precise. It
is vital that your ingredient ratios are accurate
for a reliable bake every time.

How long does the wild berry tart

last in the fridge?
Wrapped tightly, the wild berry tart will last
about 4-5 days in the fridge. After that, the crust
will start to become soggy and the fruit a little
too tart.

The Wild Berry Tart

Recipe

WILD BERRY TART

No reviews

Author:
Cece
Prep Time:
15 min
PRINT RECIPE
Cook Time:
45 min
PIN RECIPE
Total Time: 1
hour
Yield: 1 tart
1x

INGREDIENTS

SCALE 1X 2X 3X

Crust:

115g unsalted butter, melted

(about one stick)
65g powdered sugar
1 tsp vanilla
1/4 tsp salt
180g all purpose flour

Filling:

440g fresh berries, divided

(strawberries, blueberries,
blackberries)
140g cup sugar
20g all-purpose flour
1 tsp of cardamom

Topping:

200g of berries

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INSTRUCTIONS
Preheat the oven to 350ºF and pre-
measure out all your ingredients

First, start the tart crust:

Combine the melted butter, sugar

and vanilla in a large bowl using a
rubber spatula.
Then add in the flour and salt and
combine. The dough will be a little
buttery and greasy but don’t worry,
that’s how it should be!
Place the dough into your tart pan.
Use your fingers to press the dough
out and up the rim of the pan.
Then immediately place into the
oven for 15 minutes, until the crust
is just barely golden.

While the tart crust bakes, prepare the

filling:

Divide the 440g of berries into two

bowls. One with 290 grams and
another with 150g
Place 290g amount of berries into a
large bowl and mash them with a
fork or potato masher
In a separate bowl mix together the
flour, sugar and cardamom
Add the mashed berries to the bowl
and combine
Finally throw in the reserved 150g
amount of non-mashed berries and
combine

Pour the filling into the tart and bake

again:

Once the tart crust comes out of

the oven using a fork, poke several
holes into the base of the crust.
This will help the crust absorb the
tarts filling without leaving a soggy
bottom!
Then pour the filling in, spreading it
around to evenly coat the base of
the tart.
Place the tart back into the oven for
30-35 minutes or until the center of
the tart just barely jiggles!
Remove the tart from the oven and
decorate the top of the tart with the
remaining 200g of berries. Be sure
to do this while the tart is still
slightly warm. This will help the fruit
stick to the rest of the tart!
Let the tart cool at room temp fully
and then place into the fridge for at
least two hours.
Finally, devour!
NOTES

Special equipment: One large tart pan

Did you make this recipe?

One of my favorite things is to see you making one of
my recipes! Please share a photo on social media by
tagging @bakingbycece.

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