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Pasta Chicken

Blackberry Tart Recipe

Published: May 17, 2014 | 47 Comments

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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.

Blackberry tart on a table

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, 1/2 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.

blackberry tart on a table with a cup of tea

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

fresh blackberry tart with lots of fresh berries

5 from 8 votes
Print
Blackberry tart recipe
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
 

Blackberry tart made completely from scratch! Fresh berries, homemade tart crust shell - you'll fall in love with this beautiful French style dessert.

Course: Dessert
Cuisine: French
Servings: 10 servings
Author: Julia
Ingredients
Tart shell:
  • 1 Tart crust shell (9 inch)
Blackberry filling:
  • 5 cups blackberries fresh, not frozen
  • 1 cup white sugar
  • 1/2 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
  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 my super detailed tutorial how to make tart crust shell from scratch.  Let the tart shell cool slightly.

How to make blackberry filling
  1. In a bowl, toss 4 cups of blackberries, 1 cup sugar, 1/2 cup flour, 2 tablespoons lemon juice, and 1 tablespoon lemon zest.  Combine thoroughly.

How to assemble blackberry tart
  1. 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.
  2. 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.
  3. Serve warm with vanilla ice cream!
Recipe Notes

use 9 inch or 9.5 inch tart pan

Filed Under: Baking, Blackberries, Dessert, Recipe, Tarts and Tartlets Published: May 17, 2014 47 Comments

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Comments

  1. Teresa Adriana Calvo Calvo

    Aug 07, 2020 at 6:02 pm

    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

    Reply
  2. Samira

    Jul 29, 2020 at 4:23 am

    Can I bake crust and filling together like an apple pie.

    Reply
  3. Moni

    Jun 29, 2020 at 7:34 pm

    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!!

    Reply
  4. Tara

    Aug 21, 2019 at 10:07 am

    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

    Reply
    • Julia

      Sep 28, 2019 at 6:19 pm

      I am so glad to hear you enjoyed this recipe! Blackberries in a tart shell is one of my all-time favorite desserts.

      Reply
    • Jacqueline Gale

      Nov 25, 2020 at 8:09 pm

      I made this with a store-bought almond crust and it was divine! A new favorite for sure!

      Reply
      • Julia

        Nov 27, 2020 at 6:20 pm

        Jacqueline, I am so happy to hear that! Thank you for stopping by and sharing such positive feedback!

        Reply
  5. Jaroslaw

    Apr 08, 2019 at 7:17 am

    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?

    Reply
    • Julia

      Jun 03, 2019 at 4:59 pm

      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.

      Reply
  6. Catherine

    Sep 24, 2018 at 2:35 am

    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.

    Reply
    • Julia

      Oct 05, 2018 at 3:39 pm

      So glad you enjoyed this recipe! 🙂 Adding some cream on top sounds so good!

      Reply
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