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{flavor stories} summer berry tarts…

oh joy | flavor stories | summer berry tarts

oh joy | flavor stories | summer berry tarts

It's that time of year— that time when just about every berry you can imagine is in season. When roadside stands are overflowing with all types of fresh fruit. Just this past weekend I found, tayberries, black, golden and red raspberries, pink gooseberries, wild blueberries and tiny black currants, it was pretty great!

oh joy | flavor stories | summer berry tarts

All those berries got me to thinking that a simple berry tart would be great for bringing along to summer picnics and potlucks! So, I whipped up these simple berry tarts and I just knew they'd be something you guys would want to know about!

You'll need:
— 12 sheets phyllo pastry, thawed 
— 3/4 cup unsalted butter, melted {approximately}
— 1/2 cup graulated sugar {approximately}
— 1 recipe pastry cream
— assorted fresh berrries {your choice}
— confectioners sugar for dusting {optional}

 {This recipe yields 24 tarts, if you'd prefer 16 use only 8 sheets and store the remainder of the phyllo and pastry cream well wrapped in the refridgerator for up to 5 days.}

oh joy | flavor stories | summer berry tarts

Here's how:
1. Make one batch of pastry cream. Refrigerate for at least an hour or overnight.
2. Preheat oven to 375°F.
3. Lay 1 sheet of phyllo pastry on your work service and using a pastry brush, brush with butter then sprinkle with sugar and follow with 3 more sheets {cover the remaining with a damp cloth}.
4. Use a bowl with an approximate rim diameter of 4" placed upsidedown as a guide and cut 8 rounds. Discard the scraps and repeat.
5. Gingerly fit each round into a lightly greased muffin tin. Repeat.
6. Scoop approximately 2 1/2 tablespoons of pastry cream into each shell.
7. Sprinkle with fresh berries.
8. Store leftover pastry cream or phyllo in the refrigerator for up to 5 days.
9. Bake for 10-20 minutes or until the pastry is golden brown and crispy.
10. Cool on a wire rack.
11. Dust with confectioners sugar and serve immediatley.

For a tasty stonefruit alternative, skip the berries and replace with a pitted & quartered fresh apricot and sliced skin-on almonds. Enjoy!


{photos by Michael Graydon, styling by Nikole Herriott for Oh Joy}



  1. This is just what I’ve been craving! I’m curious to know if you think phyllo shells would do the trick. I’ve seen them in the market before (I can’t remember if they’re frozen or simply refrigerated.) and wonder if they’d work? What do you think?

  2. Yum! I’m making some blueberry lemon tartlets today – but that seems lame compared to anything with gooseberries! And those phyllo pastry shells looks so very magical – I’ll have to give that a whirl some time soon!

  3. Hi Sarah! It sounds like they would work… The only thing would be to make sure they have enough layers so the pastry cream doesn’t seep through too much causing them to stick to the muffin pan. If you try them, let us know how it goes. Great idea for making them even more simple! 🙂

  4. these are beautiful nikole! i had toast this morning with about 20 raspberries piled on top (no joke). it felt decadent and i’m in the best mood because of that early morning meal. i’m having a girlfriend over on the porch this weekend + these will be perfect to serve. thanks!! (love your column here.)

  5. Yes, isn’t that amazing?! I was so thrilled to find those pink gooseberries. I’d only had the green ones before and the pink are so much sweeter.

  6. I made these today; they were easy and good. In the future I won’t sugar the phyllo–it made the crust taste exactly like those Danish butter cookies that come in a giant tin. (I also didn’t add powdered sugar, and I’m glad I didn’t.)

  7. I made these last night for the first time! I will have to try them again when I’m not in such a rush and misread the instructions…instead of 1 layer of phyllo brushed with butter and 3 more layers of the dough placed on top, I layered 3 sheets of phyllo each brushed with butter. I think this saturated the layers and didn’t allow the shells to form – every bottom was too soft to hold the pastry cream and fruit. Even though they didn’t hold their form, they sure did taste great! I’ll try again soon. Thanks for sharing!

  8. Hi Jessica! Oh no, I’m glad they were tasty anyway though! Yes, 4 layers total, apologies if that part of the directions was a little confusing. 🙂

  9. I would love to make these for a BBQ we are hosting. The recipe says “serve immediately”. How far in advance do you think I could make them or would they get mushy?


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