Blackberry tart made completely from scratch! Fresh berries, homemade tart crust shell - you'll fall in love with this beautiful French dessert. This recipe uses 9 inch or 9.5 inch tart shell.
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 out 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".
So, if you have lots of blackberries, this is the right recipe to use them!
How to make tart shell
I have a separate, very detailed tutorial on how to make the sweet tart shell from scratch. Use 9 inch or 9.5 inch tart pan. Follow this tutorial's instructions to bake the tart shell.
How to make sweet tart filling
In this recipe, we are making sweet blackberry filling for our tart shell.
In a large bowl, toss 4 cups of blackberries, 1 cup of white sugar, ½ cup all-purpose flour, 2 tablespoons freshly squeezed lemon juice, and 1 tablespoon lemon zest lemon zest. Combine and mix thoroughly. That's it! Your blackberry filling is ready!
How to assemble and bake blackberry tart
Spoon this blackberry filling into the cooled tart shell. Top with the remaining 1 cup of blackberries. Sprinkle 2 tablespoons white sugar over the berries, and then sprinkle thinly chopped cold butter on top, too.
Place the blackberry tart on a rimmed baking sheet (to catch any juices) and bake for 30-40 minutes in the preheated oven at 350 F until filling starts to bubble. If crust starts to brown too much, place a piece of aluminum foil over the tart.
This blackberry tart becomes even more exceptional when served warm, with a scoop of vanilla ice cream!
Blackberry tart recipe
Ingredients
Tart shell:
Blackberry filling:
- 5 cups blackberries fresh, not frozen
- 1 cup white sugar
- ½ cup all-purpose flour
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 1 tablespoon butter , cold, chopped thinly
- 2 tablespoons white sugar
Instructions
How to make tart crust shell from scratch
- Preheat oven to 400 Fahrenheit.
- Prebake the 9 inch or 9.5 inch tart crust at 400 Fahrenheit for 20 or 30 minutes according to my super detailed tutorial how to make tart crust shell from scratch. Let the tart shell cool slightly.
How to make blackberry filling
- In a bowl, toss 4 cups of blackberries, 1 cup sugar, ½ cup flour, 2 tablespoons lemon juice, and 1 tablespoon lemon zest. Combine thoroughly.
How to assemble blackberry tart
- 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.
- 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.
- Serve warm with vanilla ice cream!
Notes
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Can I freeze this? I’ll be using frozen pre made pie shells. Once assembled, do I bake first and then freeze or simply put it in parchment paper to freeze for another time?
Is this recipe for 4 or 5 cups of berries as it’s saying both!
Sami, it's 5 cups of berries, divided.
First, you toss 4 cups of blackberries, 1 cup sugar, ½ cup flour, 2 tablespoons lemon juice, and 1 tablespoon of lemon zest, and then add it into the tart shell. Then you add the remaining 1 cup of berries on top. Everything is described in the directions.
This tart was so good and held together great! I had two whole pieces in like 15 minutes straight. I accidentally added too much lemon juice but balanced it out with vanilla and it tasted lovely 🙂
Sylvie, I am so glad this recipe was a success! Thank you so much for taking the time to share this positive feedback! ❤️
I came across this recipe a few weeks ago - the first time I made it I was nervous about the temperature of the bake as I didn't want to burn the pastry case and had the oven too low - it took an extra 20 minutes to cook the filling. Second time - perfect! It's absolutely delicious - what a tart!! Give it a go and be brave on the temperature.
Rachel, thank you so much for the feedback! I am glad you've made this recipe twice and enjoyed it! 🙂 And, thank you for the 5-star rating!
The tart did not set so although tasted good it was a mess on the plate. I used the exact quality of ingredients
Susan, I am sorry to hear about that!
First I used my own frozen blackberries from last summer I sos not have quite the a ou t you called for. The crust was an organic one I bought at Grand Frais in France that I had frozen. I assured maple syrup instead of sugar same amount as sugar and added ground hazelnuts to the berries. I precooked the crust added the berry mixture cooked all for 36 min and WOw the tart was fabulous. There was no spillage at all.
I served it with Creme Fraiche . Absolutely stunning ! Will try it with own black currants next
Irina, I love your version of this blackberry tart! Adding ground hazelnuts to the berries sounds delicious! And, what a great way to serve this dessert - with Creme Fraiche. Thank you for taking the time to share such a detailed and positive comment! 🙂
Yummy even though it was a bit runny should I have cooked it a little longer?
If it's runny, then, yes I would cook it a bit longer or even mix in (or evenly sprinkle) a small amount of extra flour.
How long to bake in a pie shell Julia?
Made it last night. Husband loved it. I did too. I used a premade pie shell as I wanted a quick turnaround. Next time, I will try it with a mixture of blackberries & raspberries. Definitely a keeper!
Looks delicious! Wondering if raspberries would work in place of blackberries?
Absolutely wonderful!
This in fact will be my go to recipe for dessert, the crust is fantastic and the touch of lemon is beyond expectations. All of my housemates love it!
Thank you for such a lovely recipe
Can I bake crust and filling together like an apple pie.
I made this recipe with a friend this afternoon, after she went blackberry picking this morning. It’s absolutely delicious. The crust is exceptional. With the lemon juice and zest, the filling is the perfect combination of tart and sweet. Added some brandy to the blackberries but I think next time grand marnier would put it over the top. Thanks for sharing!!
Just used this filling recipe (I used a pre-made pastry case) and it worked great for the blackberries I collected at the park. I didn't have quite as many blackberries as the recipe but it worked great anyway
I am so glad to hear you enjoyed this recipe! Blackberries in a tart shell is one of my all-time favorite desserts.
I made this with a store-bought almond crust and it was divine! A new favorite for sure!
Jacqueline, I am so happy to hear that! Thank you for stopping by and sharing such positive feedback!
I followed the recipe exactly and it never set up. Juice everywhere. I even baked it longer than 40 minutes. I had my doubts when I read that you just toss the berries with flour. I guess maybe I had to be more vigorous and crush some of the berries? The flour seemed to just sit on the bottom of the pan when I poured the mixture into the crust. Or to say another way, How does one combine thoroughly?
Make sure to combine 4 cups of blackberries with 1 cup sugar, 1/2 cup flour, 2 tablespoons lemon juice, and 1 tablespoon lemon zest in a bowl and mix with a large spoon, until all berries are coated well with flour, sugar, and the rest of the ingredients. Only then, spoon this mixture into the cooled tart shell.
Made it from scratch with foraged blackberries and it was a total triumph. The truck of rolling out the
dough onto the pie dish before refrigeration
is very practical and made my task super easy. We tried it with indulgent heavy cream and it was beautiful.
So glad you enjoyed this recipe! 🙂 Adding some cream on top sounds so good!