Honeyberry Tart
🫐 Honeyberry Tart: A Stunning, Seasonal Dessert That Shines
This honeyberry tart is a showstopper — gleaming, deep-purple fruit layered over a buttery crust, kissed with lemon and just enough sweetness to let the bold flavor shine through. Honeyberries (Lonicera caerulea), also known as haskaps, are the first berries of the season to ripen — and possibly the most underappreciated. With their tangy burst and elegant color, they make the perfect centerpiece for this rustic yet refined tart.
Fun fact: Honeyberries are naturally high in anthocyanins, the antioxidant compound that gives them their deep color and potential health benefits. They’re also incredibly cold hardy, thriving even in Zone 2 climates and ripening weeks before blueberries.
At Dee’s Nutz and Berries in Brodhead, WI, we’re growing several honeyberry cultivars — and by 2028, our orchard will be open to the public. Tart tastings, jam samplings, and farm-to-fork desserts like this one will all be part of our seasonal events. Visit our event page or sign up below to get early access and seasonal recipes sent straight to your inbox
🫐 Honeyberry Tart
🍽️ Ingredients for Honeyberry Tart
For the crust:
- 1¼ cups all-purpose flour
- 1 tbsp sugar
- ½ tsp salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3–4 tbsp ice water
For the filling:
- 2 cups fresh or frozen honeyberries
- ⅓ cup sugar (adjust to taste)
- 1 tbsp cornstarch or arrowroot
- 1 tsp lemon zest
- 1 tsp lemon juice
- ½ tsp vanilla extract
Optional glaze:
- 2 tbsp honey or warmed jelly for brushing after baking
🥣 Instructions for Honeyberry Tart
Step 1: Make the crust
- In a food processor, pulse flour, sugar, and salt.
- Add butter and pulse until the mixture resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, until dough just comes together.
- Wrap in plastic and chill for at least 30 minutes.
Step 2: Prepare filling
- In a bowl, mix honeyberries, sugar, lemon zest, juice, vanilla, and cornstarch.
- Stir gently to coat and set aside while rolling crust.
Step 3: Assemble
- Preheat oven to 375°F.
- Roll out dough on a floured surface into a 10–11″ circle. Transfer to a tart pan or baking sheet (for galette style).
- Spoon berry mixture into the center, leaving a 1-inch border. If galette style, fold edges gently over the fruit.
- Bake for 35–40 minutes, or until crust is golden and filling is bubbling.
- Optional: Brush top with warmed honey or jelly for sheen.
🍁 From the Orchard Tip
- Frozen honeyberries work beautifully — just use them frozen and increase bake time slightly.
- This tart is excellent with a scoop of vanilla ice cream or a spoonful of whipped mascarpone.
- For added texture, sprinkle a handful of crushed almonds or pistachios over the fruit before baking.
More to Savor from the Orchard
- Education & Research
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