Summer Berry Tart

Average: 5 (2 votes)
(2 votes)
Summer Berry Tart

Summer Berry Tart - Lovely sweet berries in a crispy tart crust

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Health Score:
5,6 / 10
40 min.
ready in 2 h. 40 min.
Ready in

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Nutritional values

The fat and sugar content of this delicious summer cake is low, while the colorful mix of berries adds valuable antioxidants, vitamins and minerals.

Instead of berries, this delicious tart also tastes great with exotic fruit like finely chopped mango or stone fruits like peaches, nectarines, or apricots.

1 piece contains
(Percentage of daily recommendation)
Calorie307 kcal(15 %)
Protein4 g(4 %)
Fat15 g(13 %)
Carbohydrates37 g(25 %)
Sugar added11 g(44 %)
Roughage2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.1 mg(7 %)
Folate26 μg(9 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C17 mg(18 %)
Potassium199 mg(5 %)
Calcium62 mg(6 %)
Magnesium16 mg(5 %)
Iron0.7 mg(5 %)
Iodine8 μg(4 %)
Zinc0.5 mg(6 %)
Saturated fatty acids9.6 g
Uric acid22 mg
Cholesterol56 mg


½ lemon
7 ¾ ounces Pastry flour (220 grams)
5 ounces sugar
1 egg
7 ounces softened butter (plus additonal butter for the pan)
Legume (or pie weights for blind baking the crust)
1 packet vanilla pudding mix (for 17 oz. of fluid)
15 fluid ounces
1 tablespoon powdered sugar
5 ounces Blueberries
7 ounces Strawberries
5 ounces Raspberries
1 packet red Pie glaze (for 8 oz. of fluid)
8 ounces red Fruit juice (such as grape juice)
How healthy are the main ingredients?

Preparation steps


Rinse the lemon half in hot water, dry and zest.


Mix the flour with 3 ounces sugar, a pinch of salt, and the lemon zest. Mound the flour on the work surface and make a well in the middle. Crack the egg into the well and add 5 ounces of the butter, cut into small pieces. Knead into a smooth dough and shape into a ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.


Grease a round tart pan, 10 inches in diameter, with butter and line with the dough, pressing up the sides of the pan to create a nice edge. Cover the tart dough with parchment paper and fill with the legumes or pie weights. Bake in a preheated oven at 350°F for about 25 minutes. Remove the legumes and baking paper. Release the crust from the pan and cool completely on a wire rack.


Meanwhile, mix the pudding package with 3 tablespoons of the milk. Bring the remaining milk to a boil in a pot with the remaining sugar. Add the pudding mixture to the milk and let thicken while stirring. Transfer to a bowl to cool and dust with powdered sugar.


Rinse and dry the berries. Trim and halve or quarter the strawberries.


Stir remaining butter into pudding until creamy. Spread over the tart base and then top with the berries.


Heat the pie glaze in a pot with the juice and then pour over the fruit. Chill the tart for about 1 hour in the refrigerator. To serve, cut into slices.