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    Blackberry Tart Recipe

    By Julia | Updated: Apr 10, 2025 | Published: May 17, 2014 | 67 Comments

    39.0K shares
    • Facebook551
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    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, 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.

    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

    4.77 from 52 votes

    Blackberry tart recipe

    Blackberry tart made completely from scratch! Fresh berries, homemade tart crust shell - you'll fall in love with this beautiful French style dessert.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 40 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine French
    Servings 10 servings
    Calories per serving 257 kcal
    Author: Julia

    Ingredients

    Tart shell:

    • 1 Tart crust shell (9 inch)

    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

    use 9 inch or 9.5 inch tart pan

    Nutrition

    Nutrition Information
    Blackberry tart recipe
    Amount per Serving
    Calories
    257
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    3
    g
    19
    %
    Trans Fat
     
    0.05
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    4
    g
    Cholesterol
     
    3
    mg
    1
    %
    Sodium
     
    90
    mg
    4
    %
    Potassium
     
    149
    mg
    4
    %
    Carbohydrates
     
    45
    g
    15
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    26
    g
    29
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    190
    IU
    4
    %
    Vitamin C
     
    17
    mg
    21
    %
    Calcium
     
    28
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Keyword blackberry tart, how to make tart
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    1. Jeanne

      April 09, 2025 at 5:05 pm

      I made the recipe and it tastes fine. I can't seem to find the nutritional information on this recipe. Well I realize it won't be completely accurate, I would appreciate your calculations. I'm trying very hard to keep up with my calories. As much as is possible.
      I love making tarts, and this is a great addition to my tart lists.

      Reply
      • Julia

        April 10, 2025 at 11:15 am

        Hi Jeanne! I just updated the recipe to include the nutritional info—hope that helps! I’m so glad to hear you love making tarts too, and that you enjoyed this one. I actually just finished testing an Easter-inspired chocolate tart that I’ll be sharing within the next week, so keep an eye out for it! You can just simply search my site for "chocolate tart" or "easter tart" sometime next week to find it! 🙂

        Reply
    2. Judy

      August 06, 2024 at 4:34 pm

      It was delicious. I used a spring form pan because I did not have a tart pan. It worked but was not as pretty. I did use frozen berries I picked last year. It is too early for wild blackberries here and the store bought ones are not sweet enough. I removed the juice that formed when they thawed. It turned out fine and did not make the crust soggy but fresh berries would definitely be better. I did use monkfruit sweetener as I am trying to remove as much sugar as possible from our diet. That worked out fine

      Reply
      • Julia

        August 07, 2024 at 3:30 pm

        Hi Judy, thank you so much for your detailed and thoughtful review! I loved reading your feedback about using springform pan and frozen berries.

        Reply
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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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