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Berry Tarts

 Berry Tarts
These delicate tarts are lovely. A tender crust and hint of lemon make them irresistible.—Stephanie Mullen, Whitehorse, Yukon
16 ServingsPrep: 40 min. + chilling Bake: 25 min. + cooling


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 2/3 cup cold butter
  • 2 eggs
  • 1 tablespoon ice water
  • 1 teaspoon lemon juice
  • 2 cups wild blueberries or mossberries
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon grated lemon peel
  • 1-1/2 cups (12 ounces) sour cream
  • 1 egg yolk


  • In a bowl, combine flour, sugar, lemon peel and salt; cut in butter
  • until crumbly. Combine eggs, water and lemon juice until smooth;
  • drizzle over flour mixture. Toss with a fork until mixture is moist
  • enough to shape into a ball (dough will be sticky). Divide in half;
  • shape into balls and wrap in plastic wrap. Refrigerate for at least
  • 30 minutes. Remove from the refrigerator; let stand 15 minutes
  • before rolling.
  • On a floured surface, roll the dough to 1/8-in. thickness. Cut into

2 of 2

Berry Tarts (continued)

Directions (continued)

  • 3-in. circles. Ease into 2-in. tart pans, pressing pastry onto the
  • bottom and sides of pan. Bake at 400° for 10 minutes. Cool.
  • Place three to four berries in each shell. In a bowl, combine sugar,
  • flour and lemon peel. Stir in sour cream and egg yolk. Spoon 1
  • tablespoon of filling over berries. Place pans on a baking sheet.
  • Bake at 350° for 15-20 minutes or until pastry is golden and
  • filling is set. Cool in pans for 1 minute before removing to wire
  • racks. Yield: 32 tarts.
Nutritional Facts: 1 serving (2 each) equals 272 calories, 13 g fat (8 g saturated fat), 75 mg cholesterol, 134 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.