Summer Berry Compote Tart

Name: Summer Berry Compote Tart
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, chilled and cubed; ¼ cup sugar; 1 egg yolk; 2-3 tablespoons cold water; 2 cups mixed berries (strawberries, blueberries, raspberries); ⅓ cup sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch mixed with 2 tablespoons water

Highlighted under: Artisanal Baking Recipes

I absolutely love this Summer Berry Compote Tart! It’s a delightful treat that showcases the fresh flavors of summer berries, making it perfect for warm-weather gatherings. This tart is a symphony of textures and tastes, with a buttery crust and a juicy berry compote that brings a burst of natural sweetness. Each bite is a reminder of sunny days and the joy of sharing desserts with friends and family. Trust me, you’ll want to make this again and again during berry season!

Created by

Anna

Last updated on 2026-02-04T18:29:28.064Z

When I first made this Summer Berry Compote Tart, I was amazed at how the right blend of berries could turn a simple dessert into something extraordinary. The freshness of strawberries, blueberries, and raspberries creates a beautiful medley that pairs perfectly with the flaky crust. I found that using a mix of berries not only enhances the flavor but also adds to the visual appeal of the tart.

One important detail I learned is to allow the compote to cool slightly before assembling the tart. This prevents the crust from getting soggy and maintains its crispness. Each slice feels like a celebration of summer's bounty, and it’s an absolute crowd-pleaser at barbecues and picnics!

Why You Will Love This Recipe
Bright and vibrant mix of fresh summer berries
Buttery, flaky crust that complements the sweet filling
Easy to prepare and visually impressive for gatherings

Understanding the Crust

The crust of your Summer Berry Compote Tart is crucial for balancing the sweet and tangy compote. The combination of chilled butter and cold water ensures a flaky texture, while the sugar adds a subtle sweetness. Remember to cut the butter into the flour until it resembles coarse crumbs to avoid overworking the dough, which can lead to a tough crust. If you don't have unsalted butter, you can use salted butter but reduce the added sugar slightly to compensate.

Chilling the dough is also a key step. Not only does it make the dough easier to roll out, but it helps prevent shrinkage during baking. After shaping the dough into a disc, wrap it tightly in plastic and refrigerate for at least 30 minutes. If you're pressed for time, you can stick it in the freezer for about 10-15 minutes, keeping an eye on it to ensure it doesn't freeze hard.

Crafting the Berry Compote

The berry compote is the star of this tart, so using fresh, ripe berries is essential. When you cook the berries, you'll notice they start to release their juices and become soft within about five minutes. Stir gently to avoid breaking them apart too much, as you want some whole berries to provide texture in the final product. If you want to adjust the sweetness, taste the mixture after cooking for a few minutes: if it's too tart, add a bit more sugar, but go slowly to prevent overwhelming the berry flavor.

The cornstarch mixture not only thickens the compote but also helps prevent it from becoming too watery when baked. It's vital to mix the cornstarch with cold water first, as this helps it dissolve evenly into the hot berry mixture. Once you see that it has thickened to a glossy finish, take it off the heat and let it cool completely before spreading it over the crust. This will ensure it sets nicely on the tart.

Serving and Storing Tips

Once your tart is assembled, it benefits from a brief chilling period in the refrigerator, ideally for at least 30 minutes. This allows the flavors to meld and the compote to set further. If you're serving it for a special occasion, consider garnishing each slice with fresh mint or a light dusting of powdered sugar for an extra touch. A dollop of whipped cream or a scoop of vanilla ice cream on the side pairs beautifully with the tart's textures.

If you have leftovers, cover the tart with plastic wrap and store it in the refrigerator for up to three days. However, keep in mind that the crust may soften over time due to the moisture from the compote. An option for longer storage is to freeze individual slices. Wrap them tightly in plastic and aluminum foil. When ready to eat, thaw them overnight in the fridge and enjoy them cold or reheat in the oven at 350°F (175°C) for about 10 minutes to crisp up the crust.

Ingredients

Ingredients:

For the crust

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup sugar
1 egg yolk
2-3 tablespoons cold water

For the compote

2 cups mixed berries (strawberries, blueberries, raspberries)
⅓ cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

Follow these steps to create a delicious Summer Berry Compote Tart:

Prepare the crust

In a mixing bowl, combine the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk and enough cold water to form a dough. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.

Make the compote

In a saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Cook for about 5 minutes, then stir in the cornstarch mixture. Cook until thickened, then remove from heat and let cool.

Bake the crust

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork, then bake for 20-25 minutes or until golden brown. Allow to cool.

Assemble the tart

Once the crust is cool, spread the berry compote evenly over the top. Chill in the refrigerator for at least 30 minutes before serving.

Enjoy your Summer Berry Compote Tart!

Pro Tips

For the best results, use a variety of berries and adjust the sugar based on their tartness. Serve with whipped cream or vanilla ice cream for an extra treat!

Ingredient Variations

While this recipe calls for a mix of strawberries, blueberries, and raspberries, feel free to customize the berry selection based on what's available or in season. You might try blackberries or even cherries for a different flavor profile. Just ensure the total quantity remains roughly the same for balance in the compote.

For a twist on the tart taste, consider adding a tablespoon of orange zest to the berry mixture for a bright citrus note. This can enhance the freshness of the berries and create a new layer of flavor that complements the tartness beautifully.

Troubleshooting Common Issues

If your crust is too crumbly and won’t hold together, it's likely that you need a bit more cold water. Add it one teaspoon at a time until the dough forms properly. Conversely, if your dough feels wet or sticky, sprinkle a little more flour while kneading it gently until the right consistency is achieved.

Another common issue is over-baking the crust, which can lead to a gritty texture. Keep a close eye on it and rely on visual cues—look for a light golden color along the edges and a slightly firm touch in the center. If you've baked it longer than directed and it still feels soft, allow it to cool completely before adding the compote to prevent it from becoming soggy.

Scaling the Recipe

If you're hosting a larger gathering, you can easily double the recipe to make two tarts. Just be sure to adjust your baking times and check for doneness. For smaller groups, consider halving the recipe, but note that it may require adjusting the egg yolk to make sure the crust maintains its structure.

For individual servings, you can use a muffin tin and press small rounds of dough into each cavity. Be sure to adjust baking time down to 12-15 minutes, watching closely for a golden color. These mini tarts are perfect for gatherings and much easier to serve!

Questions About Recipes

→ Can I use frozen berries instead of fresh?

Yes, you can use frozen berries, but be sure to thaw and drain them before cooking to avoid excess liquid.

→ How long can I store the tart?

The tart can be stored in the refrigerator for up to 3 days, but it's best enjoyed fresh.

→ Can I make the crust gluten-free?

Absolutely! Substitute regular flour with a gluten-free flour blend, and the recipe will work just as well.

→ What other fruits can I use in the compote?

You can experiment with peaches, cherries, or even apricots for a different flavor profile!