Wild Berry Tart

Wild Berry Tart Recipe By: Cece Kirkwood This post may contain affiliate links.

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

Print