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    Blackberry Tart Recipe

    Published: May 17, 2014 / 60 Comments

    38.8K shares
    • Facebook551
    Recipe Print

    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

    4.78 from 40 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
    Prep Time 40 mins
    Cook Time 40 mins
    Total Time 1 hr 20 mins
    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
    • 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

    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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    Reader Interactions

    Comments

    1. Sami

      September 15, 2022 at 2:50 pm

      Is this recipe for 4 or 5 cups of berries as it’s saying both!

      Reply
      • Julia

        October 02, 2022 at 8:04 pm

        Sami, it's 5 cups of berries, divided.

        First, you toss 4 cups of blackberries, 1 cup sugar, ½ cup flour, 2 tablespoons lemon juice, and 1 tablespoon of lemon zest, and then add it into the tart shell. Then you add the remaining 1 cup of berries on top. Everything is described in the directions.

        Reply
    2. Rachel Moore

      September 11, 2022 at 11:21 am

      I came across this recipe a few weeks ago - the first time I made it I was nervous about the temperature of the bake as I didn't want to burn the pastry case and had the oven too low - it took an extra 20 minutes to cook the filling. Second time - perfect! It's absolutely delicious - what a tart!! Give it a go and be brave on the temperature.

      Reply
      • Julia

        September 12, 2022 at 2:42 pm

        Rachel, thank you so much for the feedback! I am glad you've made this recipe twice and enjoyed it! 🙂 And, thank you for the 5-star rating!

        Reply
    3. Susan

      August 11, 2022 at 2:29 pm

      The tart did not set so although tasted good it was a mess on the plate. I used the exact quality of ingredients

      Reply
      • Julia

        August 22, 2022 at 3:16 pm

        Susan, I am sorry to hear about that!

        Reply
    4. Irina

      April 18, 2022 at 7:16 am

      First I used my own frozen blackberries from last summer I sos not have quite the a ou t you called for. The crust was an organic one I bought at Grand Frais in France that I had frozen. I assured maple syrup instead of sugar same amount as sugar and added ground hazelnuts to the berries. I precooked the crust added the berry mixture cooked all for 36 min and WOw the tart was fabulous. There was no spillage at all.
      I served it with Creme Fraiche . Absolutely stunning ! Will try it with own black currants next

      Reply
      • Julia

        April 24, 2022 at 7:10 pm

        Irina, I love your version of this blackberry tart! Adding ground hazelnuts to the berries sounds delicious! And, what a great way to serve this dessert - with Creme Fraiche. Thank you for taking the time to share such a detailed and positive comment! 🙂

        Reply
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