Mixed Berry Tart

This Mixed Berry Tart is a super easy dessert to make for company. You can prepare the three components separately and then put the tart together just before serving.

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Mixed Berry Tart

  • Prep Time: 20 m
  • Cook Time: 35 m
  • Chilling Time: 3 h
  • Total Time: 3 h 55 m
  • Servings:


  • 1 sheet frozen puff pastry defrosted
  • 1 egg beaten
  • 2 cups milk
  • ½ vanilla bean
  • 6 egg yolks
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • 3 tablespoons butter
  • cups quartered strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 teaspoon sugar
  • 1/3 cup apricot jam


  1. Pre-heat the oven to 425°F degrees.
  2. Roll the puff pastry out into a 10-inch x14-inch rectangle that will fit on your baking sheet. Use a paring knife to score the pastry one-inch from each edge of the rectangle. Be careful not to cut all the way through the pastry. Pierce the inside rectangle of the dough several times with a fork to vent it. Brush the puff pastry with the beaten egg wash and transfer the pastry to a baking sheet. Place the baking sheet into the pre-heated oven and bake for 20 minutes on the lower rack of oven. Remove the pastry from the oven and press the inside rectangle down with a flat spatula so that it is lower than the “crust” around the edges of the tart. Transfer the tart shell to a cooling rack and let it cool.
  3. Make the pastry cream. Pour the milk into a medium-sized saucepan. Split the vanilla bean open and scrape out the seeds. Place the seeds in the milk and drop in the scraped vanilla bean. Heat the milk and vanilla to a simmer and turn off the heat. Whisk the egg yolks and sugar together in a bowl until thick ribbons fall from the whisk when lifted. Stir in the flour. Temper the milk into the egg yolks by whisking roughly one third of the milk to the eggs and then slowly pour the egg mixture back into the remaining milk in the pan. Bring the mixture back to the boil and boil for one minute. Remove the pan from the heat. Whisk in the butter. Strain the pastry cream through a fine mesh strainer over a bowl to remove any lumps (and the vanilla bean). Place plastic wrap directly on the pastry cream and chill for at least 3 hours or even a day or two.
  4. Mix the berries together in large bowl. Sprinkle the sugar over he top and toss gently.
  5. Fill the cooled pastry shell with the pastry cream and spread evenly. Top the pastry cream with the berries. Melt the apricot jam in small saucepan or in microwave for about 40 seconds and brush it over the berries. Let the jam set before serving.
  6. Garnish with mint leaves and cut into squares to serve.

  7. Tip: To cool pastry cream faster, spread it out in a baking pan, then cover with plastic wrap and refrigerate until chilled.
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Comments (16)Post a Reply

  1. 5 stars
    Very easy. Puffed pastry great. Pastry cream delicious. Tip. I would make pastry cream first because of the 3 hrs in refrigerator

  2. 5 stars
    I made this dessert for a group of high school friends (needed to impress!) and then end result….I hit this one out of the park! No one could believe it was “homemade”; and there wasn’t a crumb left! While I thought the preparation was a bit time-consuming, every bite was well worth the extra effort! Will definitely make it again!

    1. Well, as you can imagine, I have many different types of cookware. I have pans from All Clad, Technique, Cook’s Essentials, Le Creuset, Staub and a few unbranded pans.

  3. 5 stars
    Excellent recipe. Turned out beautiful and tasted so good. Will use this recipe for company as it is very impressive.

    1. Hi. You can make the components for this tart a day ahead of time and then just assemble at the last minute.

  4. I am so excited, I was able to make the pastry cream following your directions! It tastes delicious. The puff pastry turned out great. I am not the best in the kitchen, but I DID THIS! Thanks very much!

  5. 5 stars
    I made this recipe years ago for a family get together where it was completely gone in just minutes! I just recently came back to the recipe after many requests to make again. Thank you so much for this amazing recipe and easy to follow video. It came out absolutely delicious once again!

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