Fresh Summer Berry Tart

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“Like the classic French fresh fruit tarts you see in fancy pastry shops, this berry tart has serious panache. But to make it easier for you to enjoy summer celebrations, the approach has been simplified. The pastry cream filling has been replaced with a sweetened cream cheese, and a simple press-in crust has been used, and if you can't be bothered to arrange your berries neatly, you can just pile them on top. Serve topped with a dollop of whipped cream and you have the perfect, impressive summertime dessert.”

Ingredients Nutrition


  1. Heat oven to 375°F Coat a 9-inch tart pan with a removeable bottom, with baking spray.
  2. In a food processor, pulse together flour, sugar and salt.
  3. Add butter, then pulse together, adding cold water as needed, until a meal forms that sticks together easily when you squeeze it.
  4. Press mixture into tart pan, making sure to press dough up sides.
  5. Prick bottom of the crust with a fork. Bake for 15-20 minutes or until the edges just start to turn golden and the center is slightly firm to the touch. Let cool on a wire rack.
  6. Once the crust has cooled, make the filling. In a large bowl, use an electric mixer to beat together cream cheese, vanilla, lemon juice and powdered sugar. Spread evenly in shell.
  7. Top with berries and serve.

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