Strawberry Blueberry Tart

Strawberry Blueberry Tart


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If you love berries, this is the tart for you! This strawberry and blueberry tart medley will leave your tastebuds thinking it's summertime, even in the worst of winter months.

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Time needed

2 hour preparation + 35 min cooking

Serving Size / Yield

8-10 servings


  • Filling:
  • ½ cup sour cream
  • 8 ounces cream cheese
  • 1/3 cup light brown sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • Crust:
  • 2 ¾ cups graham crackers, finely crushed
  • 1 ½ sticks unsalted butter
  • 3 ½ tablespoons sugar
  • Topping:
  • 12 ounces strawberries, sliced
  • 8 ounces blueberries
  • 1/3 cup apricot jam
  • 1 teaspoon water

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Preheat the oven to 350°F.

In a small bowl, mix together the crackers, melted butter and sugar until evenly mixed. Evenly pour the mixture into a 9-inch pan, with a removable bottom. Bake the crust for about 15 minutes or until darkened. Let cool.

Beat together the cream cheese, sour cream and brown sugar until sugar has dissolved and mixture is smooth. Mix in the vanilla, lemon zest and lemon juice.

Pour the filling into the shell evenly. Top with strawberries and blueberries. Microwave the apricot jam and water in a small bowl for 20 seconds, or until jam is soft and smooth. Glaze the berries with the jam. Refrigerate for 1 hour before serving.

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