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Blackberry Tart with Toasted Almonds

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Blackberry tart made completely from scratch, in a homemade tart crust! Topped with toasted slivered almonds. So good!

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Delicious dessert for the Summer, and a great way to use up all those blackberries you might have bought on a whim! The homemade tart shell is so easy to make (don’t let the word “homemade tart shell” scare you) – and it tastes like it just came from a French Bakery!

Blackberry Tart with Toasted Almonds

Total Time: 1 hour, 20 minutes

Yield: 8 servings

Blackberry Tart with Toasted Almonds


  • 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
  • 1/2 cup toasted slivered almonds


  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.
  6. Take the tart out of the oven, let it cool for about 30 minutes, and top with toasted slivered almonds.



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