Apple and Berry Rustic Tart

Apple and Berry Rustic Tart is quick to prepare and can be easily customized with your choice of fruits, spices, and even herbs!

A rustic tart is a great way to make a simple but elegant fruit dessert. It does not need a pie pan and uses seasonal fruit. 

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Plus, with just 20 minutes of prep and a few simple ingredients, you can have a delicious fruit dessert that looks beautiful and tastes amazing.

Why This Recipe Works

When it is cold outside I crave baked fruit desserts and one of the homiest desserts I can think of is a rustic tart. Rustic meaning it’s prepared freehand on a baking sheet like a galette and not a perfect and proper fruit tart in a removable bottom tart pan.

Almost any time of the year, marvelous fresh fruit is available… and for me, a delicious combination in winter is apples or pears with berries.

Another wonderful thing about this fruit combination is you have many flavoring options of both sweet baking spices and savory herbs and seasonings. Additionally, you can go with no spice, a single spice, or even more than one spice.

In this tart, I'm using ground coriander which has a sweet spice flavor with hints of citrus. But you can use cinnamon, coriander, cardamom, nutmeg, or even curry powder.

So, let's bake!

Ingredient Notes

• Pie Crust - You can use store-bought refrigerated pie crust or make a homemade pie crust.
• Granny Smith Apples - I love green Granny Smith apples that are firm and tart. But you can use any baking apple or snacking apple that you have on hand.
• Blackberries - Blackberries are my favorite berry to mix with apples and are delicious in this rustic tart.
• Lemon Juice - I always add a little citrus juice and/or zest. I’m a big fan of lemon. It really brightens the flavor of both sweet and savory dishes.
• White Granulated Sugar - A small amount of sugar will sweeten the fruit. I use a small amount but you can add more if you want a sweeter dessert.
• Corn Starch - I usually add corn starch to thicken any juices that ooze from the fruit as it bakes.
• Ground Coriander - Coriander is a delicious sweet baking spice that goes very well with both apples and blackberries. It adds a hint of lemony flavor.
• Freshly Ground Nutmeg - Nutmeg is also delicious with apples and gives this tart an extra special flavor.
• Egg White - I always add an egg glaze to pies and an egg white is perfect for this tart. It helps the sparkling sugar stick to the pastry and does not brown too much.
• White Sparkling Sugar - Large crystals of white sparkling sugar sweeten the pastry crust and look sparkly and pretty! If you do not have any on hand I have lots of substitutions listed below for you to try.
• Confectioner's Sugar - A small dusting of confectioner's sugar gives a finished look to the baked tart.

How to Make an Apple & Berry Rustic Tart

Preheat and Prepare. Preheat oven to 350°F/177°C and place your pie crust pastry onto a baking sheet lined with parchment paper.

Using a peeler and a sharp knife, peel, core, and chop the apples. Cutting the apples into small pieces helps the apple to cook quickly and be tender at the same time as the pie crust turns a lovely golden brown.

Combine. Combine the chopped apples, blackberries, spices, cornstarch, sugar, and lemon juice in a large bowl.

Fill Tart. Spoon the filling into a mound in the center of the pie crust leaving a 2” border uncovered with fruit. Fold the crust border up and over the filling. Gently press the overlapping crust to seal.

Egg Wash and Bake. In a small bowl, beat the egg white with a whisk until frothy. Brush the exposed crust with the beaten egg white and then sprinkle the crust with white sparkling sugar.

The apple and berry tart is now ready for the oven and will need to be baked for 40 to 50 minutes. You want the crust to be golden brown and the fruit tender when pierced with a sharp knife.

Garnish and Serve. Dust the tart with powdered sugar for extra beauty. Serve warm or at room temperature and enjoy!

I chose to use a simple egg white pastry wash for this tart because egg white will help adhere the sugar to the crust. But it will not add extra browning to the crust. If I were to use a whole egg or egg yolk wash, the pie crust would become too brown before the filling is cooked.

Think about it… a bit of pastry, two fruits, some sweetener, and spices or herbs and you have an incredible personalized treat!

If you love this recipe but don't want the crust, check out my Old Fashioned Apple Crisp!

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