Triple Berry Tartlets

Triple Berry Tartlets
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triple berry tartlet
Berry-licious! Especially with ice cream!

As we move into summer, all the grocery stores around have been offering sales on berries: blackberries, blueberries, raspberries, and strawberries, leading us to pick these up as our main fruits for each day. (We hope that our CSA will start having more fruit, but, with a CSA, you get what grows). While we love eating bowls of mixed berries, we decided on Sunday to have something that was a little more of a treat: Triple Berry Tartlets.

We originally thought of making something like our Blueberry Cream Tart, with that delicious pastry cream filling, but we opted for something lighter, just simple baked tartlets. Tartlets so they’d be perfect for a single serving, but you can make up a full size tart, too. Or even a galette, like our Blueberry Galette, only with a mix of berries.

Triple Berry Tartlets

Yield: Six 3-inch tartlets

Triple Berry Tartlets


  • 1 Pâte Sucrée, chilled and ready to roll
  • 3 Tbs all-purpose flour
  • 2 Tbs confectioners' sugar
  • 1 Tbs almond meal
  • Pinch kosher salt
  • Pinch ground cinnamon
  • 8 oz fresh (or frozen) blueberries
  • 6 oz fresh raspberries
  • 6 oz fresh strawberries

Abbreviated Instructions

Preheat oven to 400°F. Place six 3x3/4 inch tartlet rings on a lined baking sheet.

Divide crust into 6 equal pieces. Working with each piece, roll out and fit into tartlet rings. You won't use all the crust; freeze and save the rest for another use.

Place tartlet shells in freezer for 15 minutes.

Meanwhile, whisk together flour, confectioners' sugar, almond meal, salt, and cinnamon.

Remove tartlet shells from the freezer and sprinkle 1 teaspoon of the flour mixture into each one. Divide blueberries among shells, followed by raspberries. Sprinkle another teaspoon of flour mixture on top of berries. Slice and divide strawberries among shells, and top with another teaspoon of flour mixture.

Bake 40 minutes, or until bubbling and crust is golden brown. Let cool before serving.

Ingredient discussion:

We us Pâte Sucrée for a slightly sweet crust; the recipe we suggest is easy, tasty, and always works, so we recommend it for you, too, although realize that it makes two crusts. Fortunately, it freezes well, so you can save some for another dessert. If you have another crust that you like and feel comfortable with, feel free to use that.

Naturally, use any sort of berries that are in season; at its core, this is nothing but a berry pie scaled down a bit.

The flour is there to help thicken the juices that’ll leak out of the berries as they cook, and the cinnamon is to help bring out some of the sweetness of the berries.

Procedure in detail:

Preheat oven to 400°F. Line a rimmed baking sheet with parchment or a silicone baking mat. Place six 3×3/4-inch tart rings on the lined baking sheet. We use a rimmed baking sheet in case the juices leak out of the tartlets; you don’t want it to leak onto the oven floor. Lining the pan helps for easy cleanup, especially since tart rings don’t have a bottom. If you have small pie plates, you could use those instead. Or make a large tart.

cutting crust
You won’t use all the crust, so don’t worry too much about getting exactly equal portions.
making tartlet shells
Placing tart crust in small tart rings takes a bit of care.

Roll crust. Divide the dough into size roughly equal pieces, and, working with one piece at a time, roll into about a 5-inch circle on a lightly floured surface. Lift and place into the tartlet rings, pressing the dough carefully in place. Trim off excess for a neat appearance. The scraps can either be discarded, or, preferably, pressed into a small disk and frozen for a future baking adventure.

Freeze shells. Once the tartlet rings are filled, place them and the baking sheet in the freezer for about 15 minutes, or long enough to freeze solidly. Freezing the shells will help them keep their shape while baking; ideally, they’ll have no puffing in the middle, nor much slumping around the edges.

flour mixture
This mixture adds a bit of flavor, while thickening the berry juice.

Make flour mixture. In a small bowl, whisk together flour, almond meal, confectioners’ sugar, salt, and cinnamon. This mixture will sweeten the berries (if your berries are tart, feel free to add more sugar) and thicken the fruit juices as they bake.

dividing blueberries
We add a few berries at a time to each shell; that way, we know we get equal amounts.
adding flour mixture
A bit more flour mixture after the raspberries.
Adding flour mixture after strawberries
We thought our strawberries would be juicy enough to mix completely with the flour mixture. Wrong.

Fill shells. Remove the tartlet shells from the freezer and sprinkle about a teaspoon of the flour mixture on the bottom of each shell. Divide the blueberries among the shells, followed by the raspberries. Add another teaspoon (or two if you don’t want the mixture to show after baking) of the flour mixture, and finish with slices or pieces of strawberries.

Bake. Place in the oven and bake until juices are bubbling and the crust is golden brown, about 40 minutes.

tartlets cooling
Cooling helps the berry juices thicken and everything set up. We know it’s tempting to eat while still hot, but we think waiting is the best course of action.

Cool. Let the tartlets cool before carefully removing the rings and serving (à la mode, of course).

Very good, plus pretty simple and straightforward. By making the crust earlier in the day, we were able to assemble and get these baking right before Sunday dinner, giving us a nice freshly-made dessert about an hour later. What could be better? We will say that our strawberries didn’t release as much juice as we hoped, so we had a bit of flour mixture on top our tartlets. Since it was sweet and almond-y, we didn’t really mind. Next time, we’ll probably skip the last dusting of flour mixture. An easy five stars.

Worth the trouble?

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