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 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”.
This blackberry tart becomes even more exceptional when served warm, with a scoop of vanilla ice cream!
MY OTHER VIDEOSBlackberry tart recipe
Ingredients
- 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
Instructions
- 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 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. 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
I will definetly do this tart. Thanks for the recipi looks so yummy!
Could you mix some strawberries in with the blackberries? How many do you think would work out? Made this once before and loved it!
Thanks for sharing, I cant wait to try these.
Also: right after step 2, you might add “reset oven temperature to 350”. 🙂
I suggest you edit step 3 to say “In a bowl, mix flour and sugar, and the toss with 4c of the blackberries, the lemon zest, and the lemon juice.” If you add everything and toss, it’s tough to get the flour evenly distributed. I might also cut back to 1 or 1.5T lemon juice, but that’s a matter of opinion.
Also: saying to prebake the crust “for 20-30 minutes as directed here…” and then pointing to a page where the two options are 15 minutes and 30 minutes (for “partially baked” and “fully baked”) isn’t very clear. Why not just say “follow all steps of the directions here” or “follow directions here, but at step 8, cook 20 minutes and then stop”, or whatever it is that you actually want people to do?
Best. Tart. Crust. Ever! And so easy!