Fancy making a tart with blueberries and raspberries. With summer’s abundance of blueberries and raspberries, now is the perfect time to prepare this elegant dessert!

Special Equipment:

Perfect Tart Crust Tips:

  1. Don’t overwork the dough.
  2. Let the dough rest before rolling it out.
  3. Chill the shaped tart crust before baking it.

Blueberry-Raspberry Tart

A beautiful and delicious dessert to create with summer's best berries.

Prep Time 2 hours
Servings 8 people


  • 1 tart crust recipe
  • 2 pints blueberries, washed, set aside to dry on paper towels
  • 1 cup raspberries, washed set aside to dry on paper towels
  • 6 egg yolks
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/2 cups whole milk
  • 1 tablespoon butter
  • 1 tablespoon vanilla extract


  1. Prepare the tart shell. Set aside.

  2. Prepare the cream filling:

    In a saucepan set over moderate heat, whisk the egg yolks. Gradually whisk in the sugar in a thin stream. (Gradually adding the sugar assures the eggs will not become grainy.)

    Whisk until pale yellow in color and ribbons form when dropped from the whisk.

  3. In a separate bowl, sift together the flour and cornstarch. Beat into the egg mixture.

  4. Gradually pour the hot milk into the egg mixture, stirring with a wooden spoon. Scrape the sides and bottom of the pan as the sauce cooks. Do not let it boil as it thickens. When it coats a spoon well and leaves a trail when you draw a finger across the surface of the spoon, the pastry cream is ready.

    (If the cream is overcooked the eggs will scramble.)

  5. Immediately remove from heat. Pour through a sieve into a bowl and set over ice bath for about 5 minutes. The ice bath will stop the cooking. Stir in the butter. And then the vanilla. Cover the surface with plastic wrap. Refrigerate until set, about 2 hours.

  6. To assemble the tart:

    Pour the pastry cream evenly into the prepared tart shell. Arrange the blueberries and raspberries.

    Refrigerate until ready to serve.

Tart Crust

Tips to prevent a tart crust from shrinking: Don't overwork the dough. Let the dough rest before rolling it out. Chill the rolled out tart crust before baking.

Prep Time 20 minutes


  • 2 1/2 cups all-purpose flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 1 stick softened unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 t. vanilla
  • 1 t. milk


  1. In a medium size bowl, sift together the flour, baking powder and salt.

  2. In another bowl, cream butter, slowly add the sugar.

  3. Add the eggs, one at a time, scraping the sides of the bowl after adding the eggs. Add the vanilla.

  4. Slowly add the dry ingredients and milk alternately, a little at a time, until all are added, being careful not to over mix the dough.

  5. Chill crust for one hour.

  6. Preheat the oven to 375Fº.

  7. On a lightly floured surface, roll out the crust. Place in a greased 11-inch tart pan. Gently shape the dough to the edges of the pan. Roll a rolling pin over the surface to remove excess dough.

  8. Place a square piece of parchment paper on the surface. Fill with 2 boxes pie weights or dry beans.

    Bake in the middle of the oven for 20 minutes. Remove the weights and parchment paper. Continue baking for 10 minutes or until lightly browned. Remove from the oven. Place on a wire rack. Cool.

*Susan Apple, Inc. linen dress