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Elderberry Tart Recipe

Elderberry Tart Recipe

Learn how to make the best homemade elderberry tart with this easy baking recipe featuring a buttery shortcrust pastry and tart-sweet elderberry filling. Perfect balance of flaky crust and jammy berries, this recipe transforms seasonal elderberries into a showstopping dessert with simple techniques anyone can master.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 tart (8 slices)
An overhead shot of an elegant elderberry tart with a golden lattice crust revealing glimpses of the deep purple-black filling beneath. Soft natural light streams across the scene, highlighting the sparkling sugar crystals atop the perfectly browned pastry. A cross-section view shows the contrast between the crisp, flaky pastry and the jammy elderberry filling that holds its shape without being runny. The tart rests on a weathered wooden serving board with scattered fresh elderberries and small white elderflowers adding context. A vintage silver server stands ready beside a slice that reveals the rich, jewel-toned filling against the buttery layers of pastry.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">2 tbsp caster sugar</li> <li class="ingredients-single-item">1 large egg, beaten</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">500g fresh elderberries, stripped from stems (or 450g frozen and thawed)</li> <li class="ingredients-single-item">150g caster sugar</li> <li class="ingredients-single-item">30g cornflour (cornstarch)</li> <li class="ingredients-single-item">Zest and juice of 1 lemon</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">¼ tsp ground cinnamon</li> <li class="ingredients-single-item">For finishing:</li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk for egg wash</li> <li class="ingredients-single-item">2 tbsp demerara sugar (or coarse sugar)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) tart tin with removable bottom</li> <li class="equipment-single-item">Pastry blender or food processor</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Baking beans or rice for blind baking</li> <li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry by placing the flour, salt, and cubed cold butter in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. This creates small pockets of butter that will steam during baking, creating flaky layers in your pastry. Work quickly to keep the butter cold. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Stir in the caster sugar, then add the beaten egg and gradually add just enough ice-cold water to bring the dough together into a ball. Cold ingredients are crucial for a flaky pastry as they prevent the butter from melting before baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and knead very gently for just a few seconds to smooth it out. Divide into two portions – about ⅔ for the base and ⅓ for the lattice. Flatten each piece into a disk, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the pastry chills, prepare the elderberries by gently washing them and removing all stems (stems contain toxic compounds). If using frozen berries, drain them thoroughly after thawing to remove excess liquid. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a large bowl, combine the elderberries, sugar, cornflour, lemon zest, lemon juice, vanilla extract, and cinnamon. The cornflour acts as a thickening agent that will help set the juicy filling, while the lemon enhances the natural berry flavor and activates the pectin for better setting. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your oven to 190°C (170°C fan/375°F). Roll out the larger piece of pastry on a floured surface to about 3mm thickness and a diameter large enough to line your tart tin with some overhang. Gently lift the pastry using your rolling pin and ease it into the tin, pressing lightly into the corners without stretching. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base is lightly golden. This pre-baking ensures your base stays crisp despite the juicy filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> While the base is blind baking, roll out the remaining pastry to the same thickness and cut into strips about 1.5cm wide for the lattice top. Refrigerate these strips until needed to keep them firm. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> When the tart shell is ready, gently stir the elderberry filling mixture again (the berries will have released more juice), then pour it into the warm tart shell. The warm base helps the filling begin to set immediately, preventing a soggy bottom. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Arrange the pastry strips in a lattice pattern over the filling: lay half the strips in one direction, then fold back alternate strips halfway and place a strip across. Return the folded strips, then fold back the other strips and place another strip across. Repeat this weaving process until the lattice is complete. This traditional technique not only looks beautiful but allows steam to escape during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Trim the edges of the lattice strips flush with the tart edge, then brush the lattice with egg wash and sprinkle liberally with demerara sugar. The egg wash creates a glossy golden finish, while the sugar adds delightful crunch and sparkle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Place the tart on a baking sheet (to catch any drips) and bake for 35-40 minutes until the pastry is golden brown and the filling is bubbling at the edges. If the lattice browns too quickly, cover loosely with foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the tart to cool in the tin for at least 2 hours before removing and serving. This cooling period is essential for the filling to set properly. The tart will slice cleanly when completely cool but can be gently rewarmed before serving if desired. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Elderberry Tart Recipe?

The elderberry tart requires plain flour, cold unsalted butter, caster sugar, eggs, fresh elderberries, cornflour, lemon, vanilla extract, cinnamon, and demerara sugar for finishing. These combine to create a buttery shortcrust pastry with a tart-sweet elderberry filling.

How to cook Elderberry Tart Recipe at home?

Learn how to cook Elderberry Tart Recipe by first making a buttery shortcrust pastry that needs chilling, then preparing the elderberry filling with cornflour as a thickener. Blind bake the pastry case, add the filling, create a lattice top, and bake until golden. The key is allowing sufficient cooling time (at least 2 hours) for the filling to set properly.

Can I use frozen elderberries instead of fresh ones in my tart?

Yes, frozen elderberries work well as a substitute. Use 450g of thawed elderberries instead of 500g fresh ones, and be sure to drain them thoroughly after thawing to prevent excess moisture from making your tart soggy. The flavour remains excellent, making this a year-round dessert option.

Why is my fruit tart filling too runny even after baking?

Runny tart filling typically results from insufficient thickener, not cooking long enough, or skipping the crucial cooling period. Ensure you're using the full 30g of cornflour, bake until the filling bubbles at the edges, and allow at least 2 hours of cooling time for proper setting.

What's the best way to create a perfectly woven lattice top for fruit tarts?

For a perfect lattice top, chill your pastry strips before weaving to keep them firm. Start by laying parallel strips in one direction, then fold back alternate strips halfway to place perpendicular strips. Work from the centre outward, trimming edges neatly. Brush with egg wash for a golden finish.

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{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Elderberry Tart Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-05-03", "description": "Learn how to make the best homemade elderberry tart with this easy baking recipe featuring a buttery shortcrust pastry and tart-sweet elderberry filling. Perfect balance of flaky crust and jammy berries, this recipe transforms seasonal elderberries into a showstopping dessert with simple techniques anyone can master.", "prepTime": "PT45M", "cookTime": "PT40M", "totalTime": "PT1H25M", "keywords": "elderberry tart, shortcrust pastry, seasonal berry dessert, lattice top, homemade fruit tart", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "European", "nutrition": { "@type": "NutritionInformation", "calories": "310 calories", "carbohydrateContent": "38 g", "proteinContent": "3 g", "fatContent": "16 g", "saturatedFatContent": "9 g", "cholesterolContent": "75 mg", "sodiumContent": "120 mg", "sugarContent": "22 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g plain flour", "100g cold unsalted butter, cubed", "2 tbsp caster sugar", "1 large egg, beaten", "2-3 tbsp ice-cold water", "¼ tsp salt", "500g fresh elderberries, stripped from stems (or 450g frozen and thawed)", "150g caster sugar", "30g cornflour (cornstarch)", "Zest and juice of 1 lemon", "1 tsp vanilla extract", "¼ tsp ground cinnamon", "1 egg, beaten with 1 tbsp milk for egg wash", "2 tbsp demerara sugar (or coarse sugar)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make the pastry", "text": "Place the flour, salt, and cubed cold butter in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. This creates small pockets of butter that will steam during baking, creating flaky layers in your pastry. Work quickly to keep the butter cold." }, { "@type": "HowToStep", "name": "Form the dough", "text": "Stir in the caster sugar, then add the beaten egg and gradually add just enough ice-cold water to bring the dough together into a ball. Cold ingredients are crucial for a flaky pastry as they prevent the butter from melting before baking." }, { "@type": "HowToStep", "name": "Chill the dough", "text": "Turn the dough onto a lightly floured surface and knead very gently for just a few seconds to smooth it out. Divide into two portions – about ⅔ for the base and ⅓ for the lattice. Flatten each piece into a disk, wrap in cling film, and refrigerate for at least 30 minutes." }, { "@type": "HowToStep", "name": "Prepare the elderberries", "text": "While the pastry chills, prepare the elderberries by gently washing them and removing all stems (stems contain toxic compounds). If using frozen berries, drain them thoroughly after thawing to remove excess liquid." }, { "@type": "HowToStep", "name": "Make the filling", "text": "In a large bowl, combine the elderberries, sugar, cornflour, lemon zest, lemon juice, vanilla extract, and cinnamon. The cornflour acts as a thickening agent that will help set the juicy filling, while the lemon enhances the natural berry flavor." }, { "@type": "HowToStep", "name": "Prepare and blind bake the tart shell", "text": "Preheat your oven to 190°C (170°C fan/375°F). Roll out the larger piece of pastry and line your tart tin. Prick the base, line with parchment, fill with baking beans, and blind bake for 15 minutes. Remove beans and bake 5 more minutes until lightly golden." }, { "@type": "HowToStep", "name": "Prepare lattice strips", "text": "While the base is blind baking, roll out the remaining pastry to the same thickness and cut into strips about 1.5cm wide for the lattice top. Refrigerate these strips until needed to keep them firm." }, { "@type": "HowToStep", "name": "Fill the tart", "text": "When the tart shell is ready, gently stir the elderberry filling mixture again (the berries will have released more juice), then pour it into the warm tart shell. The warm base helps the filling begin to set immediately, preventing a soggy bottom." }, { "@type": "HowToStep", "name": "Create lattice top", "text": "Arrange the pastry strips in a lattice pattern over the filling by weaving strips in an over-under pattern. Trim the edges of the lattice strips flush with the tart edge for a neat finish." }, { "@type": "HowToStep", "name": "Finish and bake", "text": "Brush the lattice with egg wash and sprinkle liberally with demerara sugar. Place the tart on a baking sheet and bake for 35-40 minutes until the pastry is golden brown and the filling is bubbling at the edges." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the tart to cool in the tin for at least 2 hours before removing and serving. This cooling period is essential for the filling to set properly. The tart will slice cleanly when completely cool." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-05-01", "reviewBody": "Perfectly balanced sweet-tart flavor! I followed the recipe exactly and was rewarded with the most delicious elderberry tart I've ever tasted. The shortcrust pastry was beautifully buttery and flaky.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamamoto", "datePublished": "2024-04-28", "reviewBody": "The berry filling holds shape beautifully! I was concerned it might be runny, but following the cooling instructions resulted in perfect slices. The cornflour ratio is spot on for setting the juicy berries.", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sonia Patel", "datePublished": "2024-04-25", "reviewBody": "Guests demanded the recipe immediately! This tart was the highlight of our dinner party. The detailed instructions made the lattice work much easier than expected, even for a novice baker like me.", "name": "Show-stopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-22", "reviewBody": "The shortcrust pastry melts in your mouth! I've tried many pastry recipes before, but this one has the perfect butter-to-flour ratio. Taking the time to chill everything properly made all the difference.", "name": "Best Pastry Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Nadia Kowalski", "datePublished": "2024-04-18", "reviewBody": "It was absolutely worth gathering fresh elderberries for this recipe! The flavor is incomparable to anything store-bought. I followed the tip about ensuring the base was warm before adding the filling, and had zero soggy bottom issues.", "name": "Worth Every Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Elderberry Tart Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "The elderberry tart requires plain flour, cold unsalted butter, caster sugar, eggs, fresh elderberries, cornflour, lemon, vanilla extract, cinnamon, and demerara sugar for finishing. These combine to create a buttery shortcrust pastry with a tart-sweet elderberry filling." } }, { "@type": "Question", "name": "How to cook Elderberry Tart Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Elderberry Tart Recipe by first making a buttery shortcrust pastry that needs chilling, then preparing the elderberry filling with cornflour as a thickener. Blind bake the pastry case, add the filling, create a lattice top, and bake until golden. The key is allowing sufficient cooling time (at least 2 hours) for the filling to set properly." } }, { "@type": "Question", "name": "Can I use frozen elderberries instead of fresh ones in my tart?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, frozen elderberries work well as a substitute. Use a450g of thawed elderberries instead of 500g fresh ones, and be sure to drain them thoroughly after thawing to prevent excess moisture from making your tart soggy. The flavour remains excellent, making this a year-round dessert option." } }, { "@type": "Question", "name": "Why is my fruit tart filling too runny even after baking?", "acceptedAnswer": { "@type": "Answer", "text": "Runny tart filling typically results from insufficient thickener, not cooking long enough, or skipping the crucial cooling period. Ensure you're using the full 30g of cornflour, bake until the filling bubbles at the edges, and allow at least 2 hours of cooling time for proper setting." } }, { "@type": "Question", "name": "What's the best way to create a perfectly woven lattice top for fruit tarts?", "acceptedAnswer": { "@type": "Answer", "text": "For a perfect lattice top, chill your pastry strips before weaving to keep them firm. Start by laying parallel strips in one direction, then fold back alternate strips halfway to place perpendicular strips. Work from the centre outward, trimming edges neatly. Brush with egg wash for a golden finish." } } ] }