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Berry Tarts

Total Time

Prep: 40 min. + chilling Bake: 25 min. + cooling


32 tarts

These delicate tarts are lovely. A tender crust and hint of lemon make them irresistible.—Stephanie Mullen, Whitehorse, Yukon
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  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2/3 cup cold butter
  • 2 large 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 zest
  • 1-1/2 cups sour cream
  • 1 large egg yolk


  1. In a bowl, combine flour, sugar, lemon zest 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. 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 zest. 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.

Nutrition Facts

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

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