Triple Berry Tart

This refreshing and light tart is the perfect dessert for spring! Perfect for a baby or bridal shower, mothers day, or just your average Wednesday! It is super easy to make, anyone can do it!

You can easily make this into just a raspberry tart, or blackberry tart instead of all the berries, (Raspberries are my favorite!)  so choose what you like!  today I used raspberries, strawberries, and blueberries, but blackberries would be great too!

I like to make the crust the day before and wrap it air tight , then just finish it off right before serving. It will only take a minute to do.

Triple Berry Tart


2 pkg. refridgerated crescent roll dough
1 (8 oz) container whip cream  (thawed if frozen)
1 pint each: Raspberries, sliced strawberries, blueberries


  • Preheat oven to 375°
  • Open tubes of crescent roll dough and unroll onto a cookie sheet.
  • Pinch all seams together to create one large sheet of dough.
  • Roll over the edge of the dough one time to create a finished edge.
  • Prick dough with a fork all over.
  • Bake dough 12-15 min. till golden brown.
  • Remove from oven and let cool completely.
  • When crust is completely cooled, spread whip cream evenly over crust with a spatula.
  • Spread each fruit evenly over the whip cream.
  • Refrigerate till ready to serve.
  • Use a pizza cutter to cut tart into 3-4 inch squares.

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