I first got the idea for this tart while watching an episode of Mary Makes It Easy. Mary was making this beautiful fruit tart with orange zest, sliced apples, jam, and a crisscross top that looked like it belonged in a bakery window. But I don’t like orange zest. Like… at all. So I did what I always do: I made it my way. And my way turned out to be a sweet, tangy, homemade apple berry tart that I now keep in regular rotation.
This apple and berry tart comes together with pantry ingredients, a no-chill buttery crust, and a simple stovetop berry compote. I used fresh strawberries, blueberries, and raspberries, and added a spoonful of pineapple sauce to brighten it up. You could use applesauce instead, and it would still be delicious — just a little sweeter and less tart.
What I love most about this tart is how flexible it is. Want to call it brunch? Do it. Need a dessert? It’s that too. Need to stand in your kitchen after the kids go to bed and eat something that feels fancier than a Pop-Tart but not too fancy for a fork-in-the-pan moment? Been there. It delivers.
Why You’ll Love This Apple Berry Tart from Scratch
This tart hits every mark for moms, brunch lovers, and fruit dessert fanatics:
- No mixer required. The crust comes together in a food processor.
- No chilling the dough. Just press it into your tart pan and go.
- It uses real fruit — fresh or frozen berries work.
- It doesn’t require perfection. Rustic is the vibe.
- It bakes beautifully and slices clean.
- It looks impressive, tastes incredible, and holds up well in the fridge.
Whether you call it an appleberry tart, a homemade apple berry tart, or a pie disguised as a snack, this one belongs in your recipe box.
The Inspiration Behind This Apple Berry Tart
When I watched Mary Berg use orange zest in her tart, I loved the idea but not the citrus. So I reimagined it with my favorite flavor combos: cinnamon apples, mixed berries, and a buttery crust. The result is this apple berry tart from scratch that skips the orange and goes all-in on fruit flavor.
The pineapple sauce was a random addition that honestly made this tart feel extra special. It cut the sweetness and gave the berries a little tang. I didn’t have applesauce that day, but if you do, it will work perfectly too.
Truthfully? I didn’t plan on blogging this recipe at all. I made it in a tart pan on a whim, didn’t brush it with egg wash, didn’t think about lighting or angles. But when it came out of the oven and I took that first bite, I knew I had to share it.
Let’s Talk About The Crust For Your Apple Berry Tart
This is my go-to shortcut crust for tarts. I used butter-flavored shortening, which gives it a soft, almost cookie-like texture and holds shape without any chilling. But if you prefer butter, go for it. The crust presses right into the pan, and you can even reserve some to make a lattice on top.
Next time I make this, I’ll brush the lattice with an egg wash for that shiny, bakery-finish. (Feel free to do that even if I didn’t. You’ll get a prettier result!)
Serving Tart Ideas? Brunch, Dessert, or a Snack for One
This apple and berry tart makes the perfect brunch dessert — especially if you’re serving something savory like my Crescent Wrap Egg Thingies. The tart balances the meal out with fruit and buttery crust.
It also works:
- After dinner with coffee
- As a late-night fridge grab (no judgment)
- With cookies or shortbread on a dessert tray
- As a make-ahead option for holidays, potlucks, or playdates
My daughter called it a “pop tart pie,” and honestly? She’s not wrong.
Apple Berry Tart Ingredient Notes and Options
- Apples: I used Honeycrisp because I love the balance of sweet and crisp. You can use any baking apple. Slice thin so they bake evenly.
- Berries: Use any combo of blueberries, raspberries, and strawberries. Fresh is great. Frozen works too — just thaw and drain before cooking.
- Pineapple Sauce vs. Applesauce: Both work! Pineapple gives brightness and tang. Applesauce gives a mellow sweetness. Choose what you have or what sounds best to you.
- Crust: I used butter-flavored shortening and mixed the dough in my food processor. You can use all-butter or half-butter, half-shortening. I added extra sugar and a splash of half-and-half to bring the dough together.
- Egg Wash: Optional but recommended for shine. 1 egg + 1 teaspoon water, brushed on the lattice before baking.
Tart Tools I Recommend (Affiliate Links)
- Nordic Ware Tart Pan – I love this pan because the bottom just popped right out and my tart was perfectly together and ready for slicing and a dollop of cool whip.
Storage Tips
Store leftover tart in the fridge for up to 4 days. Cover with foil or store in a sealed container. You can reheat slices in the oven at 300°F for a few minutes, or just eat it cold with your morning coffee. It holds up beautifully and actually tastes better the next day.
More Recipes to Love
If you loved this appleberry tart, you might also love:
- Pancake Tray Bake
- Perfectly Moist Banana Nut Bread
- Homemade French Bread
- Bacon, Egg, and Cheese Crescent Rolls for savory brunch pairings
- Croque Madam – The heavenly hot ham and cheese sandwich from France! And let’s not forget the Croque Monsieur!
Got More Apples? Try your apples in one of these
- Easy Pickled Red Onions and Apples
- Bacon-Wrapped Fruit-Stuffed Pork Tenderloin
- Apple Cinnamon Overnight Oats
Want to Get to Know Me More?
If this is your first time here — welcome! I’m Camille, and this blog is where I share comforting, real-life recipes for busy moms, working women, and anyone who needs food that fills the belly and the soul. You can learn more about me on my About Camille page and keep up with my journey on Instagram and Pinterest.
I do it all: kids, career, dog, car problems, home repairs, late-night tart baking. I share it because I know I’m not the only one.
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Final Thoughts: Just Bake the Tart
This apple and berry tart from scratch is one of those recipes that just works. It’s adaptable, approachable, and totally satisfying. Whether you call it an appleberry tart, a homemade apple berry tart, or “that thing Camille made that I couldn’t stop eating,” it’s worth making.
Make it pretty with a lattice and egg wash, or keep it rustic and real. Use pineapple or applesauce. Slice it for brunch, plate it for dessert, or sneak bites off the pan like I did. Just make it.
Happy baking, friend.
— Camille
Apple Berry Lattice Tart With Fruit Compote
8
servings30
minutes55
minutes1
hour25
minutesThis apple and berry tart features a tender, buttery crust made with no-chill shortening dough and a cozy apple layer, topped with a jewel-toned berry compote infused with pineapple. Finished with a rustic lattice brushed in ghee, this tart is comforting, elevated, and absolutely beautiful.
Keep the screen of your device on
Ingredients
- For The Crust
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup butter-flavored shortening (soft or melted)
1 teaspoon vanilla extract
2 – 3 tablespoons half-and-half
- Apple Layer
2 medium apples, peeled, cored, and thinly sliced
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon lemon juice
- Mixed Berry Pineapple Compote
3/4 cup blueberries
3/4 cup chopped strawberries
1/2 cup raspberries
1/4 cup granulated sugar (plus more to taste)
1 tablespoon lemon juice
2 tablespoons pineapple sauce (or applesauce)
1 teaspoon cornstarch mixed with 1 teaspoon water
Optional: splash of vanilla or almond extract
Lattice Top Finish
Reserved crust dough
Directions
- Preheat oven to 350°F (175°C). Set out a 9-inch tart pan with a removable bottom.
- In a food processor, combine the flour, sugar, and salt. Pulse once to combine.
- Add the butter-flavored shortening and vanilla extract. Pulse until crumbly.
- Slowly drizzle in half-and-half, 1 tablespoon at a time, pulsing after each addition, until the dough begins to clump together.
- Turn the dough onto a floured surface and knead gently once or twice until smooth. Reserve 1/4 of the dough for the lattice topping.
- Press the remaining dough evenly into the tart pan, pressing up the sides. Prick the base with a fork.
- Bake the crust for 10 to 12 minutes until lightly golden. Let cool slightly.
- In a bowl, toss the sliced apples with brown sugar, cinnamon, and lemon juice.
- Arrange the apples in overlapping circles or spirals inside the crust.
- Bake the apple tart for 25 to 30 minutes until apples are soft and golden at the edges.
- While the apples bake, make the compote. In a saucepan, combine blueberries, strawberries, raspberries, sugar, lemon juice, and pineapple sauce.
- Cook over medium heat for 5 to 7 minutes until the berries break down and release their juices.
- Taste and adjust the sweetness if needed. Stir in the cornstarch slurry and simmer 1 to 2 more minutes until thickened. Add optional vanilla or almond extract and set aside.
- Roll out the reserved dough on a floured surface and cut into 1/2 to 3/4 inch strips.
- Spoon the berry compote over the apples evenly once the tart has cooled slightly.
- Lay the dough strips in a lattice pattern across the top of the tart. Gently press the ends into the crust edge.
- Brush the lattice with melted ghee for a golden finish.
- Return the tart to the oven and bake for 15 to 20 minutes, or until the lattice is set and golden. Cover with foil if browning too quickly.
- Let the tart cool to room temperature before slicing. Serve as-is, or pair with whipped cream, vanilla ice cream, or a drizzle of honey.
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