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Blackberry tart recipe

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Blackberry tart, blackberry pie, berry desserts, berry recipes, how to make pie crust, how to make tart crust

I once had way too many fresh blackberries (and they were not even that sweet), and this blackberry tart was a perfect recipe to use them all to bring out the best in berries! The tart turned great, with fresh berries bursting in color and flavor in all of their glory, and with the lemon zest adding just the right amount of “oomph”.

Blackberry tart, blackberry pie, berry desserts, berry recipes, how to make pie crust, how to make tart crust

This blackberry tart becomes even more exceptional when served warm, with a scoop of vanilla ice cream!

Blackberry tart, blackberry pie, berry desserts, berry recipes, how to make pie crust, how to make tart crust


Blackberry tart recipe

Total Time: 1 hour, 20 minutes

Yield: 8 servings

Blackberry tart recipe


  • Tart crust (9 inch)
  • 5 cups fresh blackberries (not frozen)
  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon butter, cold, chopped thinly
  • 1 or 2 tablespoons white sugar


  1. Preheat oven to 400 Fahrenheit.
  2. Prebake the 9 inch or 9.5 inch tart crust at 400 Fahrenheit for 20 or 30 minutes according to detailed instructions here. Let the tart shell cool slightly.
  3. In a bowl, toss 4 cups of blackberries, sugar, flour, lemon juice, and lemon zest.
  4. Spoon this mixture into the cooled tart shell. Top with the remaining 1 cup of blackberries. Sprinkle 1 or 2 tablespoons white sugar over the berries, and then sprinkle thinly chopped cold butter on top, too.
  5. Place the tart on a rimmed baking sheet (to catch any juices) and bake for 30-40 minutes at 350 F until filling starts to bubble. If crust starts to brown too much, place a piece of aluminum foil over the tart.
  6. Serve warm with vanilla ice cream!


use 9 inch or 9.5 inch tart pan




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{ 26 comments… add one }
  • Matt @ Runner Savvy May 17, 2014, 8:03 pm

    This looks delicious!

  • Matt Robinson May 18, 2014, 1:11 am

    This tart with a scoop of ice cream….Heaven! Love it so much.

  • Angie (@angiesrecipess) May 18, 2014, 10:01 am

    5 cups of fresh black berries would cost quite a bit over here…
    The tart looks heavenly!

    • Abm September 10, 2017, 6:34 am

      Grow wild in the UK so they’re free!

  • [email protected] May 18, 2014, 2:05 pm

    Packed with fruit…just the way I like it! Beautiful, Julia!
    🙂 ela

  • laurasmess May 18, 2014, 11:22 pm

    That is BEAUTIFUL Julia. The berries, pastry, natural light… just gorgeous. I love the addition of lemon zest. Oh how I wish I had too many blackberries right now (I have none. Sad face. We’re heading into winter!) x

  • Juliana Walters May 20, 2014, 7:56 am

    Thank you spring! Welcome summer!

  • shashi @ runninsrilankan May 21, 2014, 11:41 am

    What a gorgeous tart – love the burst of color!

  • sarah k @ the pajama chef May 21, 2014, 12:39 pm

    too many blackberries? unheard of! what a great tart recipe 🙂

  • [email protected] Riffs May 21, 2014, 2:41 pm

    Funny, we were talking about how we needed some blackberries in our life just today! We had something else in mind, but this looks wonderful — just a great tart. Love the light on the top picture. Thanks for this.

  • Ilan May 21, 2014, 6:47 pm

    I don’t understand. Too many blackberries? How is that possible?
    One always needs more blackberries!

    Super pretty. Love it! 🙂

  • Chris @ The Café Sucré Farine May 23, 2014, 10:12 am

    Julia, this looks amazing. Fruit desserts are by far my favorite, especially served warm with a scoop of vanilla ice cream. You took some beautiful shots of this too!

  • zerrin June 7, 2014, 5:56 pm

    This tart looks divine! Would love to try it but I agree with Angie. I will have to wait until we go to countryside to pick some berries ourselves. Never had a tart warm before, sounds intriguing with ice cream.

  • Erin @ Texanerin Baking June 17, 2014, 10:37 am

    Prettiest tart ever! The pictures are gorgeous, too. 🙂

    I’ve seen blackberries on sale once in my life so having too many blackberries has never been a problem for me. But if I ever move to the Pacific Northwest where I hear they grow next to the road, I know what I’m making first! 😉

  • Jackie July 11, 2014, 10:39 pm

    Hi Julia

    Why is this tart baked at such a high temperature. Also, how long does this tart keep and should it be refrigerated.

  • Jackie July 20, 2014, 5:31 pm


    Is this tart baked on the center rack or bottom rack of the oven.

  • Shelley September 27, 2014, 11:59 pm

    Beautifully simple recipe! Have made this with fresh blueberries and mulberries. It was a huge hit! Fresh blackberries aren’t readily available to me, but I’ve used frozen blackberries, which I defrosted overnight, removing extra juice before making recipe. Worked perfectly.

    • Julia September 30, 2014, 2:56 pm

      Shelley, thanks so much for stopping by! I am glad you liked the recipe! I never see mulberries where I live so I am jealous! I also would love to try this tart with currants but can never find them anywhere.

  • Stephen January 29, 2016, 10:11 am

    I made tartlets with this recipe and they turned out to be spectacular. I followed this recipe and the one for the tart crust linked in the recipe. The only thing I did differently was I put the crust into small ramekins. Everything else was the same, aluminum foil, weighing them down, cooking time, filling, and subsequent cooking time. Absolutely awesome. Thank you.

  • Cathy Popp-McKenna September 18, 2016, 10:08 am

    Best. Tart. Crust. Ever! And so easy!

  • John February 25, 2017, 8:33 am

    I suggest you edit step 3 to say “In a bowl, mix flour and sugar, and the toss with 4c of the blackberries, the lemon zest, and the lemon juice.” If you add everything and toss, it’s tough to get the flour evenly distributed. I might also cut back to 1 or 1.5T lemon juice, but that’s a matter of opinion.

    Also: saying to prebake the crust “for 20-30 minutes as directed here…” and then pointing to a page where the two options are 15 minutes and 30 minutes (for “partially baked” and “fully baked”) isn’t very clear. Why not just say “follow all steps of the directions here” or “follow directions here, but at step 8, cook 20 minutes and then stop”, or whatever it is that you actually want people to do?

  • John February 25, 2017, 8:48 am

    Also: right after step 2, you might add “reset oven temperature to 350”. 🙂

  • Adam April 26, 2017, 6:44 am

    Thanks for sharing, I cant wait to try these.

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