Rustic Tart Berry Tart

Yesterday was my husbands first day at his new job. Ever since we moved to Central Texas, he’s been trying to get back into machine shops. Luckily, his old manager called him up to see if he would like to do some good honest work, and a month later, here we are.

Because he was sooo excited about this, I decided to make him a Yay! First day! Berry tart.

However, I made it wrong because I was called into work and got home a little later than planned. But despite a tiny error, the tart came out deliciously yummy and was eaten completely on the spot by my husband, my mother in law, and myself.

berry tart

Rustic Tart Berry Tart

1 refrigerated pie dough
2 tablespoons white sugar
1 1/2 teaspoon cornstarch
16 oz of frozen or fresh mixed berries
1/2 a lemon – zest and juice


Line a baking sheet with parchment paper and roll pie dough out to 12 inch diameter with a rolling pin.

In a bowl, combine sugar, berries, cornstarch, lemon juice and lemon zest. Toss well and make sure everything is coated evenly.

Place berry mixture on dough leaving a 2 inch border.

Fold border of dough over edges of berry mixture.

Bake at 400 for 30 minutes.

serves 8. Calories: 120, Carbohydrates: 16 grams, Sugar: 6 grams, Protein: 1 gram.

I forgot to add the egg wash over everything, but to be quite honest, it really didn’t need it. I used frozen berries mix that had raspberries, blueberries, strawberries, and blackberries. The only thing to worry about is there will be liquid if you use the frozen berries due to them being frozen. If you don’t mind the liquid too much, then it’s fine and yummy, and it will literally be eaten within minutes of coming out of the oven. I would also wait until it is completely cooled down to eat it so the liquid is able to solidify a wee bit.

I really wish we had ice cream or whipped cream to put with it.


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