Raspberry Blueberry Tart

Raspberry Blueberry Tart


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Try this decadent and delicious fruit tart. Perfect for your next bake sale, this tart's sweet berry filling is an absolute winner!

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Chicago, IL

Time needed

45 min cooking

Serving Size / Yield

4-6 servings


  • 1-1/3 Cups Sugar
  • 1/4 Cup Quick-cooking Tapioca
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Ground Cinnamon
  • 2 Cups Fresh or Frozen Unsweetened Raspberries
  • 2 Cups Fresh or Frozen Unsweetened Blueberries
  • Pre-made Pie Crusts
  • 2 Teaspoons Butter
  • Leftover Berries For Topping

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Combine the sugar, tapioca, salt and cinnamon in a large bowl.
Add in raspberries and blueberries and gently toss.
Set aside and let stand for 20 minutes.
Get out your mini pre-made pie crusts.
Add in the filling and add pieces of butter.
Cover with foil.
Bake at 400 degrees for 30 minutes.
Remove foil and bake for another 10-15 minutes, until crust is golden brown and filling is bubbly.
Take out and let cool.
Garnish with remaining berries.

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