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Cozy Cottagecore Berry Tart

cozy cottagecore berry tart - featured image
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A nostalgic and comforting berry tart featuring a flaky lattice crust and a fresh, tangy mixed berry filling. Perfect for brunches, gatherings, or a cozy treat any time of year.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 1 cup (226 g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (for crust)
  • ½ teaspoon salt
  • 4–6 tablespoons ice water, cold
  • 1 large egg, beaten (for egg wash)
  • 4 cups (about 600 g) mixed berries (blueberries, raspberries, blackberries), fresh or frozen (thawed and drained)
  • ¾ cup (150 g) granulated sugar (for filling)
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Make the Crust Dough (15-20 minutes): In a large bowl or food processor, combine 2 ½ cups sifted all-purpose flour, 2 tablespoons sugar, and ½ teaspoon salt. Add 1 cup cold, cubed unsalted butter. Using a pastry cutter or pulsing the food processor, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter still visible.
  2. Add Ice Water and Form Dough: Gradually add 4-6 tablespoons of ice water, stirring gently with a fork until the dough just comes together when pressed. Be careful not to overwork it. Divide the dough into two disks, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  3. Prepare the Berry Filling (10 minutes): In a medium bowl, gently toss 4 cups mixed berries with ¾ cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Set aside to macerate while you roll out the dough.
  4. Roll Out the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about ⅛ inch thick. Carefully transfer it to your 9-inch tart pan, pressing gently to fit the pan edges. Trim excess dough, leaving about ¼ inch overhang.
  5. Add the Berry Filling: Pour the berry mixture evenly into the crust. It will be juicy but the cornstarch will thicken it during baking.
  6. Roll and Cut Lattice Strips: Roll out the second dough disk into a 12-inch circle. Using a sharp knife or pizza cutter, slice into ½-inch wide strips. Lay half the strips across the tart filling in parallel lines.
  7. Weave the Lattice Top: Fold back every other strip and lay a strip perpendicular across. Unfold the folded strips over the new one. Repeat this weaving pattern until the lattice is complete. Trim overhangs and gently press edges to seal.
  8. Apply Egg Wash and Sugar: Brush the lattice and edges with the beaten egg. Sprinkle coarse sugar over the top for sparkle and crunch.
  9. Bake the Tart: Place the tart on a baking sheet and bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden and filling is bubbling. If the edges brown too quickly, cover them with foil halfway through baking.
  10. Cool and Serve: Let the tart cool on a wire rack for at least 2 hours to allow the filling to set before slicing. Serve slightly warm or at room temperature.

Notes

Use cold butter and ice water to ensure a flaky crust. Chill dough disks before rolling to prevent shrinkage. Drain frozen berries well to avoid soggy crust. Tent foil over edges if browning too fast. Let tart cool completely before slicing for best results.

Nutrition

Keywords: berry tart, lattice crust, mixed berries, flaky crust, cottagecore dessert, easy berry tart, homemade tart, brunch dessert

Find it online: https://junomeals.com/cozy-cottagecore-berry-tart-recipe-easy-flaky-lattice-crust-tutorial/