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Fruit tart topped with red and blue berries on a white plate.
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Berry Tart

A soft sugar cookie crust is topped with whipped cream frosting and finished with a pile of fresh berries.
Course Desserts
Cuisine American
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 8
Calories 424kcal

Ingredients

Crust:

  • ½ cup unsalted butter, softened
  • 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

Frosting:

  • 4 ounces cream cheese, softened
  • cup powdered sugar
  • ¼ teaspoon vanilla extract
  • two drops of almond extract
  • 1 cup chilled heavy whipping cream

Berries:

  • 4 cups fresh berries (more or less based on prefernce)

Instructions

Crust:

  • 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).

Frosting:

  • 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.

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.

Notes

*To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion, and level it off with the back of a knife. 

Nutrition

Calories: 424kcal | Carbohydrates: 40g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 240mg | Potassium: 80mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1016IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg