Blackberry tart made completely from scratch, in a homemade tart crust! Topped with toasted slivered almonds. So good!
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!
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.
In a bowl, toss 4 cups of blackberries, sugar, flour, lemon juice, and lemon zest.
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.
Take the tart out of the oven, let it cool for about 30 minutes, and top with toasted slivered almonds.