Raspberry Blueberry Star Tart
Delight your taste buds with this stunning Raspberry Blueberry Star Tart, a showstopper dessert that’s as beautiful as it is delicious. Featuring a buttery homemade crust filled with a vibrant medley of fresh raspberries and blueberries, this tart is perfectly sweet with a hint of tartness, thanks to a touch of lemon juice and vanilla. The crust’s golden, flaky folds form a charming star shape, making this dessert a centerpiece-worthy option for any occasion. With just 30 minutes of prep time, it’s an approachable recipe perfect for bakers of all levels. Sprinkle decorative sugar over the crust for an elegant sparkle before baking, and serve this fruit-forward tart warm or at room temperature for an irresistible treat. Perfect for summer gatherings or holiday dinners, this Raspberry Blueberry Star Tart is bound to impress!
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Recipe Information
Ingredients
- 210 grams All-purpose flour
- 113 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 3 tablespoons Ice water
- 150 grams Fresh raspberries
- 150 grams Fresh blueberries
- 1 tablespoon Cornstarch
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1 large Egg (for egg wash)
- 1 tablespoon Optional decorative sugar
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture looks like coarse crumbs.
Drizzle in the ice water, one tablespoon at a time, and mix gently until the dough comes together. Avoid overworking the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium mixing bowl, combine the raspberries, blueberries, cornstarch, powdered sugar, vanilla extract, and lemon juice. Gently toss until the berries are coated.
On a lightly floured surface, roll out the chilled dough to roughly a 12-inch circle. Transfer the dough to the prepared baking sheet.
Spoon the berry mixture onto the center of the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough over the berries, pleating as necessary to form the star-like shape. Leave most of the filling exposed in the center.
In a small bowl, beat the egg to create an egg wash. Brush the egg wash over the folded edges of the crust.
If desired, sprinkle decorative sugar over the crust for a touch of sparkle.
Bake the tart in the preheated oven for 25 minutes, or until the crust is golden brown and the berries are bubbling.
Remove the tart from the oven and allow it to cool slightly before slicing and serving.
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 286.5 g | 104% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 101.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 130 mg | 10% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
