Nut-Free Mixed Berry Tart
Indulge in the irresistible flavors of this Nut-Free Mixed Berry Tart, a delightful dessert that's as beautiful as it is delicious! Featuring a buttery, flaky tart crust filled with creamy, vanilla-infused cream cheese and topped with a vibrant medley of fresh strawberries, blueberries, and raspberries, this recipe is perfect for berry lovers seeking a nut-free treat. A luscious apricot glaze adds the final glossy touch, locking in the berries’ natural sweetness while enhancing their vibrant color. This tart is easy to prepare with minimal baking time and is perfect for any occasion, from casual brunches to elegant gatherings. Serve it chilled for a refreshing, crowd-pleasing dessert that celebrates the best of seasonal fruit.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, cold and cubed
- 3 tablespoons Ice water
- 8 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 1 teaspoons Vanilla extract
- 2 cups Mixed berries (strawberries, blueberries, raspberries)
- 3 tablespoons Apricot jam
- 2 teaspoons Lemon juice
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the flour, granulated sugar, and salt.
Add the cubed cold butter into the flour mixture and use a pastry cutter to blend until it resembles coarse crumbs.
Drizzle ice water into the mixture one tablespoon at a time, mixing with a fork after each addition, until the dough just begins to come together.
Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 15 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
Prick the bottom of the crust with a fork and line it with parchment paper. Fill it with pie weights or dried beans.
Bake the crust in the preheated oven for 15-20 minutes until the edges are golden. Remove the parchment paper and weights, and bake for another 5 minutes if needed. Let cool completely.
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly over the cooled crust.
Arrange the mixed berries on top of the cream cheese layer.
In a small saucepan, heat the apricot jam and lemon juice over low heat until melted and smooth. Brush this glaze over the berries for a shiny finish.
Refrigerate the tart for at least 1 hour before serving to allow the filling to set.
Slice the tart and serve chilled. Enjoy!
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.4 g | 290% | |
| Saturated Fat | 139.2 g | 696% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 356.5 g | 130% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 197.1 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 379 mg | 29% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 998 mg | 21% | |
*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.
