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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.
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.
This blackberry tart becomes even more exceptional when served warm, with a scoop of vanilla ice cream!
Blackberry tart recipe
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
Nutrition
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.
Hi
Is this tart baked on the center rack or bottom rack of the oven.
Hi Julia
Why is this tart baked at such a high temperature. Also, how long does this tart keep and should it be refrigerated.
Prettiest tart ever! The pictures are gorgeous, too. 🙂
I've seen blackberries on sale once in my life so having too many blackberries has never been a problem for me. But if I ever move to the Pacific Northwest where I hear they grow next to the road, I know what I'm making first! 😉
This tart looks divine! Would love to try it but I agree with Angie. I will have to wait until we go to countryside to pick some berries ourselves. Never had a tart warm before, sounds intriguing with ice cream.
Julia, this looks amazing. Fruit desserts are by far my favorite, especially served warm with a scoop of vanilla ice cream. You took some beautiful shots of this too!
I don't understand. Too many blackberries? How is that possible?
One always needs more blackberries!
Super pretty. Love it! 🙂
Funny, we were talking about how we needed some blackberries in our life just today! We had something else in mind, but this looks wonderful -- just a great tart. Love the light on the top picture. Thanks for this.
too many blackberries? unheard of! what a great tart recipe 🙂
What a gorgeous tart - love the burst of color!
Thank you spring! Welcome summer!
That is BEAUTIFUL Julia. The berries, pastry, natural light... just gorgeous. I love the addition of lemon zest. Oh how I wish I had too many blackberries right now (I have none. Sad face. We're heading into winter!) x
Packed with fruit...just the way I like it! Beautiful, Julia!
🙂 ela
5 cups of fresh black berries would cost quite a bit over here...
The tart looks heavenly!
Grow wild in the UK so they're free!
This tart with a scoop of ice cream....Heaven! Love it so much.
This looks delicious!