Mixed Berry Mini Tarts

Picnic season is upon us folks, so let’s start by dusting off our picnic baskets and filling them up with goodies before we head to the lake! Today, I am sharing some of my favorite picnic recipes and some tips and tricks to pulling off a relaxing picnic. The recipes and posts are over on the Kitchenthusiast, where I am a monthly contributor. So head over there for all the goods. 


You will find the recipe for these easy mixed berry mini tarts, that make for an easy dessert in a picnic basket.

Mixed Berry Mini Tarts

You will also find the recipe for this refreshing blueberry lemonade which is a MUST at your next summer get-together. I’ve been making it my the pitcher.

Sparkling Blueberry Lemonade-1

And also this amazing focaccia chipotle sandwich that I’ve made four times in the past two weeks. Fresh focaccia bread + chipotle mayo + swiss cheese = simple delicious sandwich.

Foccacia Chipotle Sandwich (before broiling)-1

What are some of your favorite picnic foods?

Mixed Berry Mini Tarts

Mixed Berry Mini Tarts
Yield: ~12 mini tarts

Mixed Berry Mini Tarts

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes


For flaky pie crust:

  • 1 1/4 cup all-purpose flour
  • 6 tablespoons unsalted butter, cold and cut into cubes
  • 2 tablespoon shortening, cold and cut into cubes
  • 2 tablespoons granulated sugar
  • 1/4 cup ice cold water

For berry filling:

  • 1 cup mixed berries (raspberries, blueberries, blackberries)
  • 1 teaspoon vanilla extract
  • Juice of half a lemon
  • 1/3 cup brown sugar
  • 3 tablespoons all-purpose flour


  1. Combine all the ingredients except the water in the bowl of your food processor. Process a few times until butter is about the size of a pea. With Food Processor on, slowly drizzle in ice-cold water to the mixture, one tablespoon at a time, until the dough comes together.
  2. Remove dough from bowl and pat down into a disc. Wrap in plastic wrap and chill for at least an hour.
  3. In a medium bowl, toss berries, vanilla extract, and lemon juice. Add in sugar and flour. Gently mix to combine.
  4. Preheat oven to 400 degrees F. When the dough is chilled, roll out onto a lightly floured surface into a 10-inch circle. Use a 4-inch round cutter to cut out 6 rounds.
  5. Transfer rounds to a Nonstick 6-Cavity Mini Pie Pan and fit well by pressing down gently. Fill each mini tart 3/4 of the way with the berry mixture, about 1 tablespoon each.
  6. Bake for 20 minutes or until crust is golden and juice from the fruit runs out.
  7. Transfer the mini tarts from the tart pan to a wire rack for cooling. Store refrigerated.

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This post was sponsored by KitchenAid. All opinions are 100% mine as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!