Soft tart with Berries is a real new and original recipe! super soft, with a little butter and lots of red fruits inside and with an unusual and fresh flavour.
Its particular assembly, the most interesting feature of the recipe, will mean that you will obtain a homemade-looking dessert, but when you cut the slice… surprise! a little red and a little violet alternating regularly, bringing a little color to our table, even in autumn…


for the shortcrust pastry:

  • 300 g of 00 flour
  • 150 g of cold butter
  • 150 g of granulated sugar
  • the zest of 1 lemon
  • 1 egg
  • 1 sachet of baking powder (16 g)
  • 1 pinch of salt

for the stuffing:

  • 125 g of blueberries
  • 125 g of raspberries
  • caster sugar
  • icing sugar for dusting


Start with the shortcrust pastry: you can knead it by hand or with a mixer. In this case, prepare the shortcrust pastry in the bowl of a stand mixer: quickly mix the butter cut into cubes together with the sugar and salt with the paddle attachment. Add the egg followed by the grated lemon zest and then the flour and yeast sifted together,  a little at a time. Form a ball and wrap it in cling film and leave to rest in the refrigerator for at least 2 hours.


Once rested, roll out half of the shortcrust pastry on a floured pastry board to a thickness of 4 mm and keep the leftover dough in the refrigerator.

With a knife, cut 6 cm strips. Place a row of raspberries in the center of the first one (if they are very large they will have to be cut in half) and sprinkle them with granulated sugar.


Close the shortcrust pastry strip by bringing the flaps back towards the center and applying light pressure. Form at least two cords made in this way and place them inside a 20 cm mold buttered and floured or lined with baking paper to form a ring which you will place along the external edges of the cake tin.

Form a second strip (there may be two strips, depending on how large your mold is) following the same procedure but placing the blueberries inside). Place the resulting cylinder inside the circle with the raspberries.

Proceed in this way, using the pastry left in the refrigerator and alternating a strip of blueberries with one of raspberries, until you reach the center of the mold and thus cover the entire base of the mold.


The cake will not look perfect on the outside but it is very nice that by cutting the slice you will be able to see the alternation of red and purple colors.

Bake the cake in a preheated oven at 180° for about 30-35 minutes. Remove from the oven and let cool completely. Before serving, dust with icing sugar. Store in the refrigerator.



Isn’t she beautiful? The next day it tastes even better and has a really super soft consistency! Seeing is believing!

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