Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Rustic Three-Berry Tart

Scott Phillips

Servings: 8

Here a tender but sturdy crust beautifully marries with ripe, succulent fruit.


For the dough

  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  • 2 tsp. granulated sugar
  • 1/2 tsp. table salt
  • 5-1/2 oz. (11 Tbs.) unsalted butter, cold, and cut into 1/2-inch cubes
  • 1 large egg yolk
  • 3 Tbs. whole milk

For the filling

  • 8 oz. (2 cups) fresh raspberries
  • 5 oz. (1 cup) fresh blueberries
  • 5 oz. (1 cup) fresh blackberries
  • 1/4 cup granulated sugar; more to taste
  • 1 tsp. finely grated lemon zest
  • 1 Tbs. all-purpose flour
  • 1/8 tsp. table salt
  • 1 large egg, beaten
  • 1 Tbs. sanding sugar

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 75
  • Sodium (mg): 170
  • Carbohydrates (g): 35
  • Fiber (g): 4
  • Protein (g): 4


Make the dough

  • Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment (or if mixing by hand, in a medium bowl). Add the butter and mix, on low, until the mixture looks sandy and there are no pieces of butter larger than a pea, about 2 minutes. The flour should hold together when you clump it with your fingers. Scrape down the sides and bottom with a spatula, if needed. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above).
  • In a small bowl, mix the egg yolk and milk. With the mixer on low, add them to the flour mixture and mix until the dough just comes together, about 15 seconds; the dough will be somewhat soft. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed. The dough will still look crumbly and dry. Dump the dough onto a clean counter and work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable).
  • Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling it out.
  • Position a rack in the center of the oven and heat the oven to 350°. Line a heavy-duty rimmed baking sheet with parchment.
  • Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. On a floured surface, roll the dough into a 13- to 14-inch round. It’s all right if the edges are a little ragged. Transfer the dough round to the baking sheet and put it in the refrigerator while you prepare the filling.

Make the filling

  • In a large bowl, toss the raspberries, blueberries, and blackberries with the sugar. Taste the fruit; if it’s more tart than you like, add up to 2 Tbs. more sugar. Toss in the lemon zest, flour and salt until evenly mixed.

Fill and bake the tart

  • Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart. Heap the fruit in the center of the dough round, leaving a 2-inch border. Fold the edges of the dough over the edges of the fruit to create a rim. Work your way all around, pleating the dough as you go.
  • Brush the dough evenly with the egg and sprinkle the sanding sugar directly on the dough and fruit.
  • Bake until the dough is completely golden brown, 40 to 55 minutes. (Some of the juices will escape from the tart.) Transfer the baking sheet to a rack to cool.
  • When cool enough to handle, use a spatula to transfer the tart to a serving plate or cutting board. Slice it and serve it warm or at room temperature.

Make Ahead Tips

The dough can be made (but not rolled out) up to four days before baking. Keep the disk of dough refrigerated, tightly wrapped in plastic.

The tart may be baked up to six hours ahead of serving.


Rate or Review

Reviews (7 reviews)

  • YolandaRL | 06/20/2021

    Great recipe! I substituted the berries for pears and apples. After I filled the tart, I topped with a handful of blueberries. Everything else I used exact measurements. Next time I’ll add more blueberries and sprinkle more sugar on top.

    As far as prep, I prepared the fruit filling while the dough was cooling. After I rolled out the crust, I added the fruit immediately (no need to return dough to the fridge).

  • Tanager84 | 05/24/2020

    A classic rustic tart - I have used this for different fruit combinations, and I prefer using Meyer lemon zest when available to give it that slight herbaceous taste, and a bit of fresh ginger depending on the fruit.

  • Baldwinbf | 07/02/2018

    I have made this several times. It is a quick, easy, and delicious dessert. Everyone always loves it!

  • moebears | 04/16/2017

    Delicious! Crust was lovely, flakey, yummy. I increased the berries from 4 cups to about 5 cups or so...I think it could've handled a bit more.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial