Wild Berry Tart

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(1 vote)
Wild Berry Tart
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Health Score:
4,4 / 10
30 min.
ready in 1 hr 30 min.
Ready in


For the dough
250 grams Pastry flour
1 pinch salt
2 tablespoons sugar
125 grams cold butter
1 egg
butter (for the pan)
Pastry flour (for the pan)
For the topping
800 grams mixed Berry (such as earthworks, bromine, raspberries and blueberries)
5 tablespoons finely grated Ladyfinger
5 tablespoons Red currant jelly
2 tablespoons Campari
How healthy are the main ingredients?

Preparation steps


For the dough, place the flour on a work surface and mix with the salt and sugar. Make a well in the center of the flour. Cut the cold butter into small pieces and distrubute around the flour. Place the egg in the well and add approximately 40 ml (approximately 3 tablespoons) of lukewarm water. Chop the ingredients with a large knife. Knead rapidly into a dough and form into a ball. Wrap the dough in plastic and chill for about 30 minutes.

Preheat the oven to 180°C (approximately 350°F). Grease the pan with butter and dust lightly with flour. Roll the dough onto a lightly floured surface, until about 4 mm (approximately 1/4-inch) thick. Place the dough into the pan and form an edge. Pierce the bottom several times with a fork. Spread parchment paper on top of the dough and cover with dried beans (or other pie weights). Bake for 25-30 minutes in the oven, until golden brown. Remove the baking paper with the legumes and leave the crust to cool.


Rinse the berries and pat dry. Sprinkle the crust with the grated ladyfingers and the berries. Heat the currant jelly and campari and coat the berries. Let cool and serve.