Berry Tart Recipe from Death at the Dinner Party
I’m so excited that Death at the Dinner Party, the 3rd book in my Secret Bookcase Mysteries, is hitting shelves on September 30th! In this one, Annie and the bookstore crew team up with her new friend, Penny. They’re hosting an immersive mystery dinner with a decadent (and maybe deadly) menu. Picture something like Clue, but with more twists, turns, delicious food, and a berry tart or two.
Speaking of food…let me introduce you to a dessert perfect for this occasion—the Bloody Berry Tart! This beauty uses the last fresh berries of the season. It’s a match made in heaven for a dark, twisty read. You’ll love how the juicy berries and buttery crust come together in every delicious bite.
This berry tart recipe is super easy to whip up, but it definitely brings the wow factor. Whether you’re hosting your own mystery dinner or just want something sweet while reading, this tart is where it’s at. Trust me, your guests (or just you!) will be impressed.
Here’s Why You’ll Love This Bloody Berry Tart:
Fresh and Flavorful: Juicy, sweet berries with the right amount of tartness, all packed into a buttery crust that’s to die for.
Cozy Mystery-Lover’s Treat: Like a great mystery, this tart has layers of flavor and a surprise in every bite. It’s the perfect companion for your next reading session.
Impress Without the Stress: It looks fancy, but it’s easy enough to make even if you’re more of a “throw everything in a bowl and hope for the best” kind of baker.
So, mark your calendar for September 30th, preorder Death at the Dinner Party (paperback preorder coming soon!), and treat yourself to this Bloody Berry Tart recipe. You won’t just indulge in a delicious dessert—you’ll add a little extra sweetness to your next cozy mystery marathon.
Happy baking and happy reading!
Jump to Recipe
Bloody Berry Tart Recipe
1
hour55
minutes
Indulge in the sweet and tart flavors of the season with this Bloody Berry Tart recipe. Perfectly pairing fresh berries with a buttery crust, this dessert is simple to make and elegantly delicious—a perfect treat for a cozy night with your favorite mystery.
Ingredients
- For the Crust:
1 ¼ cups all-purpose flour
½ cup (1 stick) cold unsalted butter, cut into small cubes
¼ cup granulated
¼ tsp salt
1 large egg yolk
2 tbsps ice-cold water
- For the Filling:
2 cups fresh strawberries, halved
1 cup fresh raspberries
1 cup fresh blackberries
½ cup granulated sugar
2 tbsps cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
- For the Glaze:
¼ cup raspberry or strawberry jam
1 tbsp water
- For the Garnish:
Fresh mint leaves
Powdered sugar for dusting
Directions
- Prepare and bake the crust:
- In a food processor, combine the flour, sugar, and salt.
- Add the butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and ice-cold water.
- Pulse until the dough begins to come together.
- Turn the dough onto a lightly floured surface and shape it into a disk.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F.
- Once the dough has chilled, roll it on a floured surface to fit a 9-inch tart pan.
- Press the dough into the pan. Fill it with pie weights or dried beans.
- Bake for 10 minutes, then remove the weights and bake for another 10 minutes or until the crust is golden.
- Remove from the oven and let cool completely.
- Prepare and bake the filling:
- While the crust is cooling, prepare the filling by combining the strawberries, raspberries, and blackberries in a mixing bowl.
- Mix the sugar and cornstarch in a separate small bowl, then sprinkle over the berries.
- Add the lemon juice and vanilla extract and gently toss to coat the berries evenly.
- Pour the berry mixture into the cooled tart crust, spreading it out evenly.
- Place the tart in the oven and bake for 30-35 minutes or until the berries are bubbly.
- Remove the tart from the oven and let it cool.
- Prepare the glaze and garnish the tart:
- Heat the jam and water over low heat in a small saucepan until melted and smooth.
- Brush the warm glaze over the berries to give them a glossy, bloody finish.
- Garnish with fresh mint leaves and a dusting of powdered sugar if desired.
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