Rustic Berry Tart

by Daisy


This is less of a real recipe than an excuse to post pictures of berries.

They’re just so beautiful.  And so special. I love berries and they’re packed with nutrition.

The strawberries were first, then the black raspberries, and at last the blackberries begin to ripen along with the blueberries.

I know there are some people who for various reasons don’t like berries, and I prefer not to be judgmental, but I’m a little worried about the berry-haters.  I mean: LOOK AT THIS:



To start, make a one-Crust pie crust recipe, yours or mine found here. (Note: this recipe makes 2 crusts, just halve the ingredients and proceed as per the recipe or make two tarts).

3-4 cups fresh mixed berries, whatever you can get your hands on.

nice glob of honey, to taste, and depending on how tart your berries are

chopped “tea” herbs, especially the lemony ones–I used lemon balm and lemon verbena, about 1 Tablespoon finely chopped

1-2 Tablespoons butter

1. Heat oven to 350 degrees F.

2. Make and roll out the pie crust.  Place it on a baking sheet.

3. In a medium mixing bowl, combine the berries (if using strawberries, slice them) the honey, and the herbs.

4. Pour the berries carefully into the center of the pie crust.  Dot with the butter.

5. Gently fold over the sides of the pie crust over the berries.  Don’t worry if it isn’t perfect. This is a “rustic” tart.

6. Bake in oven until the crust is golden brown on the edges and the berry juices are bubbly and irresistible.


Vanilla ice cream or whipped cream or creme fraiche would be good on this, but I didn’t need to tell you that, did I?


Disclaimer: This post may contain a link to an affiliate.

{ 9 comments… read them below or add one }

Jeff Atnip June 13, 2013 at 9:38 am

Wow! That looks so good.

Winnie June 13, 2013 at 1:22 pm

These berries look really amazing!!
It’s almost impossible to get fresh berries here (just strawberries), so I’m jealous 🙂

Taylor-Made Ranch June 13, 2013 at 8:22 pm

I LOVE this!! I’ve never made a tart before but that may be about to change… Thanks for sharing.

~Taylor-Made Ranch~
Wolfe City, Texas

Kay June 14, 2013 at 7:12 am

Oh! You have black raspberries! They are rare here now, but my grandparents and others in their circle had them I remember as a kid.

I’ll have to try the freeform tart sometime. I love “rustic” food.

Lisa June 15, 2013 at 8:56 am

I wish I had a piece of that right now for breakfast! I love all berries! I have blueberries ripening for the first time ever. My strawberries have mostly been eaten by something other than people, and I can’t figure out what. My boysenberries are babies, and just have primocanes. I have one raspberry that was an impulse buy, but it’s a baby too. What I miss, and don’t miss at all, are my wild blackberries. I loved them, but they took over too much space just growing for one season. I miss the berries, but I also miss the pollinators. I haven’t seen them around like when the blackberries were here.

Helen June 15, 2013 at 10:07 am

Are the “tea” herbs something you buy or do you grow them in your garden? I’m new to lots of this information.

Daisy June 15, 2013 at 11:10 am

Helen–Tea herbs aren’t really a “thing,” exactly, just what some people call herbs commonly used for making teas. You can make tea out of any herb, but some are considered more tea-like. I should really call them tisane herbs, because that’s what you’re supposed to call beverages made of steeped herbs. I’m sure I’ve confused you even more. For recipes like this, fresh herbs are better because they will be more tender when cooked and generally taste milder and fresher. I use ones I grow myself. Some common tea herbs are mint, lemon balm, lemon verbena, chamomile, hyssop, pineapple sage & bee balm. All of these (with the possible exception of chamomile which doesn’t like the heat) are easy to grow. Try them, they’re delicious!

Diane June 16, 2013 at 9:44 am

Wish I could give you some lemon balm, I have a 1/2 acre lot and over the years the lemon balm has spread so many places. This year, since I retired from my job, I have had time to remove many plants. Do be careful this does not happen to you.
Lemon Balm is one of 7 ingredients in the Wisconsin Herb Blend which I make and is great.

Lindsey@CultivateNourishing June 21, 2014 at 11:13 am

This looks delicious! I just started a new series called Eating Inside the Box it would be awesome if you would share this with us! Please linkup any other recipes to any fruit/veggie category you’d like! Enjoy the harvest!

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