Back to Berry Tarts

Print Options


Card Sizes


Berry Tarts Recipe

These delicate tarts are lovely. A tender crust and hint of lemon make them irresistible.—Stephanie Mullen, Whitehorse, Yukon
TOTAL TIME: Prep: 40 min. + chilling Bake: 25 min. + cooling YIELD:16 servings


  • 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


  • 1. 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.
  • 2. On a floured surface, roll the dough to 1/8-in. thickness. Cut into 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.
  • 3. 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

2 each: 272 calories, 13g fat (8g saturated fat), 75mg cholesterol, 134mg sodium, 36g carbohydrate (21g sugars, 1g fiber), 4g protein.

Reviews for Berry Tarts

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.