Summer Berry Tart with Shortbread Crust

Simple and delicious Summer Berry Tart with a Short Bread Crust that requires no rolling, simply press it into the tart pan and bake. Refreshing and light, this recipe is a snap to make! |

5 from 3 reviews

Summer Berry Tart with Shortbread Crust. A simple delicious tart recipe featuring fresh, juicy summer berries, over a lemony filling and a buttery shortbread crust. Easy, delicious! Note: There is a 2 -3 hour chilling period.



Shortbread Crust




  1. Preheat oven to 350F
  2. To make the crust, place butter, sugar and salt in a stand mixer, and with paddle attachment, whip on medium speed until light and fluffy, scraping down sides if necessary, about 3 minutes.
  3. Add flour, and beat on low speed for 30- 45 seconds or until it resembles course sand.
  4. Pat crumbled dough down into a 9 or 10 inch tart pan with removable bottom, then prick bottom all over with fork. Bake 20 minutes until golden. Remove and let cool. You can make this ahead.
  5. Make the filling. Mix all ingredients together with a fork, in a medium bowl.
  6. Once smooth, pour into the cooled tart shell. Bake 15 minutes @ 350F  or just until set.
  7. Remove and chill for 2 hours.
  8. Make the whipped cream. In a stand mixer with the whisk attachment, whip the cream, sugar, zest, cornstarch until stiff peaks form.
  9. Spoon the whipped cream over the chilled tart. Top with fresh berries and serve.


I like to make the crust ahead- to simplify the whole process.


Keywords: berry tart, fruit tart, best berry tart, raspberry tart recipe, shortbread crust, tart crust, best tart shell , fresh berry tart, tart recipes,