89% would make this again

Summer Berry and Cream Tart

Name: Summer Berry and Cream Tart
Prep time: 35 min
Cook time: 30 min
Total time: 2 h 5 min
Yield: 8
Cuisine: French
Ingredients: For the tart case; 250 g (2 cups) plain flour or all purpose flour; 50 g (¼ cup) icing sugar or powdered sugar; Pinch of fine salt; 125 g (½ cup) cold unsalted butter, cut into small cubes; 1 large egg yolk; 2 to 3 tbsp cold water; For the mascarpone cream; 250 g (9 oz) mascarpone, cold; 250 ml (1 cup) double cream or heavy whipping cream, cold; 45 g (⅓ cup) icing sugar or powdered sugar; 1 tsp vanilla bean paste or good vanilla extract; Finely grated zest of ½ lemon; Small pinch of fine salt; For the topping; 300 g (10½ oz) fresh strawberries, hulled and halved or quartered if large; 250 g (9 oz) fresh blueberries; 2 tbsp apricot jam; 1 tsp water

Vish G

July 29, 2026

A French style fresh strawberry ‘n’ blueberry cream tart with mascarpone hidden inside every bite that tastes like a party in your mouth. We love the combination of sweet and tart and this easy baked dessert is a creamy dreamy treat that everyone will enjoy a slice of this summer. We take you through the best techniques that we’ve learnt along the way to turn homemade pastry dough into a yummy pie instead of a soggy mess.

Pairing Suggestions

Garlic and Parmesan Fries

Mai Tai Recipe

PREP TIME

35 MIN

COOK TIME

30 MIN

SERVINGS

Ingredients

For the tart case
250 g (2 cups) plain flour or all purpose flour
50 g (¼ cup) icing sugar or powdered sugar
Pinch of fine salt
125 g (½ cup) cold unsalted butter, cut into small cubes
1 large egg yolk
2 to 3 tbsp cold water
For the mascarpone cream
250 g (9 oz) mascarpone, cold
250 ml (1 cup) double cream or heavy whipping cream, cold
45 g (⅓ cup) icing sugar or powdered sugar
1 tsp vanilla bean paste or good vanilla extract
Finely grated zest of ½ lemon
Small pinch of fine salt
For the topping
300 g (10½ oz) fresh strawberries, hulled and halved or quartered if large
250 g (9 oz) fresh blueberries
2 tbsp apricot jam
1 tsp water

Instructions

Heat the oven to 190°C (170°C fan) or 375°F.
Add the flour, icing sugar and salt to a large bowl and mix together.
Rub the cold butter into the flour using your fingertips until the mixture looks like fine breadcrumbs with a few small butter pieces remaining.
Stir in the egg yolk and 2 tablespoons of cold water. Mix until the dough starts to come together. If it still feels dry, add the remaining tablespoon of water a little at a time. Stop as soon as it forms a smooth dough.
Flatten the dough into a disc, wrap it and chill for 20 minutes. This makes it easier to roll and helps prevent shrinking.
Lightly flour your work surface and roll the dough into a circle about 3 mm thick. Carefully lift it into a 23 cm (9 inch) tart tin with a removable base. Gently press it into the corners without stretching it. Trim away any excess.
Prick the base all over with a fork. Line the tart with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes.
Remove the paper and baking beans. Return the tart to the oven for another 10 to 15 minutes until the base is evenly golden brown and feels dry. A well baked shell stays crisp once filled.
Leave the tart case to cool completely before adding the filling.
Wash the strawberries and blueberries, then dry them very well with kitchen paper. Leave them uncovered while the tart cools so any remaining moisture can evaporate. Dry fruit helps keep the cream thick and the pastry crisp.
Add the cold mascarpone, icing sugar, vanilla, lemon zest and salt to a large bowl. Beat just until smooth.
Pour in the cold cream and whisk until the mixture becomes thick enough to hold soft peaks. Stop as soon as it holds its shape. Over whisking can make the mascarpone become grainy.
Spoon the cream into the cooled tart case and spread it into an even layer.
Arrange the strawberries and blueberries over the top, filling any gaps with the blueberries for a full, colourful finish.
Warm the apricot jam with the teaspoon of water until smooth, then lightly brush it over the fruit. This gives the berries a beautiful shine and helps keep them fresh for longer without making the tart noticeably sweeter.
Chill the tart for at least 1 hour before serving. This allows the filling to firm up and makes cleaner slices.
For the freshest look and best texture, serve on the day it is made. If preparing ahead, bake the tart case in advance and keep it airtight. Fill and decorate the tart within a few hours of serving.