Berry Berry Tart
Ingredients
Directions
Prepare the crust
Allow crust to come to room temperature.
Preheat oven to 450°F.
Place crust in a 9-inch tart pan with removable bottom, press into bottom and up 1 inch on sides. Trim edges and prick bottom and sides with fork.
Bake and cool
Bake at 450°F for 9–11 minutes or until lightly browned. Cool completely.
Make the filling and assemble
In a medium saucepan, combine sugar and strawberries; cook until berries are tender. Add blueberries and cherry pie filling; stir until well blended.
Spoon berry mixture into cooled crust; refrigerate. Serve with a dollop of whipped topping.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Refrigerated pie crust
- Forms the baked shell that holds the filling and gives the tart its structure.
- Strawberries (in the method)
- Provide fresh fruit flavor and juice that softens and becomes tender when cooked.
- Blueberries (in the method)
- Add fruit flavor and deep color to the filling.
- Cherry pie filling
- Contributes sweetness, fruit flavor and thickening starch to set the filling.
- Sugar (in the method)
- Sweetens the berries and draws out their juice as they cook.
The step that matters
Cool the crust completely before adding the filling. A warm crust softens the butter and fat in the pastry, so it can turn soggy and the filling can soak into it. Cooling it fully keeps the base crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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