This easy and impressive Berry Tart is sure to be a crowd pleaser. A soft sugar cookie crust is topped with whipped cream frosting and finished with a pile of fresh berries.
All my favorite things rolled into one beautiful and delicious dessert! A soft sugar cookie crust is topped whipped cream frosting and piled high with lots of fresh berries. I took inspiration from my mini fruit tarts and created this big beautiful Berry Tart that is perfect for highlighting summer’s bounty!
Summer is one of my favorite seasons to make desserts because I love baking with berries. If you’re berry-obsessed (like me!) you can also try some of my other berry recipes: Berry Trifle, Strawberry Crisp, Blueberry Scones, Berry Crumb Bars.
What makes this recipe work
There are three components that work together to make this tart delicious:
- Sugar Cookie Crust: This easy homemade sugar cookie dough gets pressed into a tart pan and baked. This crust bakes up soft and moist, making it the perfect base of the tart.
- Whipped Cream Frosting: I took my all-time favorite frosting (from my Strawberry Shortcake Cake) and I used it as the topping for this tart. It is smooth, creamy, and perfectly sweet.
- Berries: Use your favorite combination of fresh berries and pile them high on this tart. The pop of color and fresh flavor complement the crust and filling beautifully.
Serving and storage
Serving: This tart is best served the day that it is made. Plan ahead to allow plenty of time for the cookie crust to cool before topping it. Once assembled, you can serve it right away, but I recommend popping it in the refrigerator for about two hours so the filling can firm up.
Storage: This tart should be stored in the refrigerator, but it will keep in the refrigerator for up to 2 days. Note: the berries will start releasing some juices after the first day.
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- 1 cup plus 2 tablespoons all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 ounces cream cheese, softened
- ⅔ cup powdered sugar
- ¼ teaspoon vanilla extract
- two drops of almond extract
- 1 cup chilled heavy whipping cream
- 4 cups fresh berries (more or less based on prefernce)
- Preheat oven to 350°F.Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and sugar until fully combined (about 1 whole minute). Add extracts and egg and beat until combined. Sprinkle the flour*, baking powder, and salt over the butter mixture, then mix until fully combined.
- Place a round of parchment into the bottom of a 9-½ inch tart pan with removable bottom. Scoop the dough into the pan, moisten your fingers with water, and press the dough in an even and flat layer (it will be sticky).
- Bake for 12-15 minutes, until the edges are beginning to turn golden brown and the top is dry but still a bit soft in the center. Place on a wire rack to cool completely. Once cooled to room temp, transfer to the refrigerator to chill for 30 minutes before assembly (this makes the crust more stable to work with).
- Place the cream cheese, powdered sugar, vanilla, and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour the heavy cream down the side of the bowl, stopping to scrape the bottom and sides of the bowl periodically. Increase the speed to high and continue whipping until the cream can hold a stiff peak. Immediately proceed with assembly.
- Remove the crust from the tart pan. I like to slide a thin sharp knife around the bottom of the tart (between the crust and bottom of the pan) to help it release. It might be a bit sticky but the parchment paper will help it release. Be sure to peel off and discard the parchment.
- Spread the cream onto the crust, leaving a border around the exterior, if desired. Immediately top with berries. Transfer to the refrigerator to chill or serve immediately. Note: The creamy filling will firm up after chilling for a couple hours.
June 2020: This recipe has been updated, if you’d prefer the original recipe you can find that here.