Baked Berry Tart with Raspberry Glaze

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A buttery tart crust filled with vanilla custard, topped with fresh blueberries and raspberries, finished with a glossy raspberry glaze. This American-inspired Fourth of July recipe, ready in about 50 minutes, layers all-purpose flour, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 6 tbsp, cold and diced unsalted butter
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 3 tbsp cold water
• 1 (3.4 oz) package vanilla pudding mix
• 2 cups whole milk
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1/4 cup seedless raspberry jam

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a bowl, combine 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt. Cut in 6 tbsp cold diced unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
2. Step 2: Add 3 tbsp cold water gradually, stirring until dough just comes together. Form dough into a disk, wrap in plastic, and chill for 20 minutes.
3. Step 3: Roll out chilled dough on a floured surface to fit a 9-inch tart pan. Press dough evenly into pan and trim edges. Prick bottom with fork.
4. Step 4: Bake crust for 15-18 minutes until golden brown. Remove and let cool completely.
5. Step 5: Prepare vanilla pudding by whisking 1 package vanilla pudding mix into 2 cups chilled whole milk, whisking for 2 minutes until thickened. Pour pudding into cooled tart shell and smooth the top.
6. Step 6: Arrange 1 cup fresh blueberries and 1 cup fresh raspberries evenly over the pudding layer.
7. Step 7: Warm 1/4 cup seedless raspberry jam in a small saucepan over low heat until melted and smooth, about 2 minutes. Brush glaze gently over berries to add shine.
8. Step 8: Refrigerate tart for at least 1 hour before serving to set.