This is my new favorite summer dessert. And I’m not exaggerating. It’s the perfect blend of tangy summer berries, tender pie crust, and sweet & crunchy topping with just a hint of lemon. I highly recommend serving a slice of this tart over a few scoops of vanilla bean ice cream. Mixed Berry Crumble Tart is summer dessert perfection!
Start with 4 cups of mixed berries. Betty recommends 1 1/2 cups each of fresh sliced strawberries and fresh blueberries and 1 cup of fresh raspberries. I used the same measures, but with frozen raspberries instead of fresh with no ill effects.
In a small bowl, mix together the white sugar and cornstarch.
Gently stir the sugar into the berries until they’re coated. Gently spoon the berries into the tart crust.
In a small bowl, combine the flour, turbinado sugar, lemon zest, and melted butter. If you like the combination of lemon & berries, use a little more. If you don’t like it, just add a small amount, but don’t leave it out. The acid from the lemon helps balance the sweetness of the berries.
Sprinkle the crumble topping over berries. It might be a little on the goopy side, so if you need to drop it by spoonfuls, that’s fine too. If you don’t have turbinado sugar, just use regular white sugar. The topping will be less crunchy, but it will still taste amazing.
Bake the tart until the topping is light golden brown and the berry filling is bubbly. If you’re using a 9″ tart pan (as opposed to 10″ or 11″), you will want to bake this on a cookie sheet or baking tray, as it will probably bubble over a little. It’s much easier to clean a cookie sheet than your oven!
Let the tart cool for at least 30 minutes before serving. If you are anxious and can’t wait for it to cool slightly, you might have a few more crumbled pieces of tart to serve over ice cream than you originally imagined. Not that I speak from experience… 😉
Mixed Berry Crumble Tart
Ingredients
- 1 unbaked tart crust 1/2 of my pie crust recipe
- 4 cups mixed berries
- 2/3 cup white sugar
- 2 tablespoons cornstarch
- 3/4 cup all-purpose flour
- 1/2 cup turbinado sugar
- 1/4 to 1/2 teaspoon lemon zest
- 1/3 cup butter melted
Instructions
- Preheat oven to 425 degrees F.
- Line tart pan with unbaked pie crust.
- In a large bowl, combine berries. In a small bowl, mix together white sugar and cornstarch. Gently stir sugar into berries until coated. Spoon berries into tart crust.
- In a small bowl, combine flour, turbinado sugar, lemon zest, and melted butter. Sprinkle crumble topping over berries.
- Bake 35 to 45 minutes, until topping is light golden brown and berry filling is bubbly. Let cool for at least 30 minutes before serving.
Recipe adapted from Betty Crocker
July 4, 2013 at 9:37 pmCan I make the tart ahead of time and leave it in the fridge over night, then bake it the next day? Thanks for your help!
July 5, 2013 at 7:39 amI think that would work! I have also baked it, then refrigerated it overnight, and served the next day. The only thing that might happen is the crumble topping might be a little different in texture if you didn’t bake it right away. You could also try doing everything but the topping, refrigerating it, then making the topping to put on just before baking. Hope that helps!
July 6, 2013 at 10:05 pmThanks Alicia that helped! I did everything but the topping the day before, and did the topping right before it went in the oven. It was a big hit with everyone and I will be making it again. It is a great summer dessert!
July 9, 2013 at 9:38 pmMade this for dessert to tonight. Phenomenal. Thank you for this great recipe!
One change I made: I tried your pie crust and unfortunately I could not get it to work. It was a very humid day and I think that may have had something to do with my lack of success.
I used a simple all-butter crust instead.
2 1/2c flour, 1c room temp butter (cubed), 1tsp each sugar & salt, 6-8tbsp ice water.
Cut butter into dry ingredients. Add enough water that dough just comes together when pinched.
July 9, 2013 at 9:52 pmI am so happy you enjoyed this tart! And thanks for sharing your butter crust recipe. I will have to try that sometime… I love butter, so I can only imagine how delicious it is 🙂 I wonder what happened with the first crust recipe, though. I almost never use the whole amount of egg/water/vinegar mixture (it gets too wet otherwise), if that helps for future attempts!
July 17, 2013 at 7:12 pmCan I use 4 cups of frozen mixed berries instead of fresh? I am making this for work and can expense the items, so I need to make it as close to the bare necessities as possible. Thanks!
July 18, 2013 at 8:15 amI think you’d probably be fine with frozen! Just make sure that if there are strawberries as a part of the mix that they are sliced or cut up; you don’t want them to be whole. Sometimes fresh berries are cheaper than frozen, though. Especially if you go to a place like Aldi!
April 27, 2014 at 9:12 pm[…] with friends (I am putting together a salad) Dinner with our small group (we are taking my favorite berry tart and some cookie […]
July 10, 2015 at 1:43 pmi have made this several times. I have always used frozen berries. It has been wonderful and I can make it whenever because the berries are always handy. I always make a butter crust using the food processor. I also make it the day before and refrigerate over night. The topping is also lovely. Thanks for this recipe. My friends think I am awesome!