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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.
I made it and very happy with results, will definitely make it again
Thank you, Linda! Very happy you liked this tart recipe!
This looks delicious I have a freezer full of blackberries but I’m unsure if it will work as well?
Just thaw the blackberries and proceed with the recipe as is.
The filling looked really wet when we put it in, so we were a bit concerned about getting a "soggy bottom", but we didn't need to worry: it was delicious!! I would definitely recommend this recipe. It was delicious, and I can confirm that you should def eat it with vanilla icecream.
Thank you, Elizabeth, for such a nice comment! I am glad you enjoyed this recipe and that the tart shell "held" the filling without getting soggy. And, yes, this is the perfect recipe to go with vanilla ice cream!
Great recipe for this years bumper crop of blackberries! Love the case and topping so easy.
Thank you, Rachel! I am so glad you liked this tart! 🙂
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!
I made tartlets with this recipe and they turned out to be spectacular. I followed this recipe and the one for the tart crust linked in the recipe. The only thing I did differently was I put the crust into small ramekins. Everything else was the same, aluminum foil, weighing them down, cooking time, filling, and subsequent cooking time. Absolutely awesome. Thank you.
Beautifully simple recipe! Have made this with fresh blueberries and mulberries. It was a huge hit! Fresh blackberries aren't readily available to me, but I've used frozen blackberries, which I defrosted overnight, removing extra juice before making recipe. Worked perfectly.
Shelley, thanks so much for stopping by! I am glad you liked the recipe! I never see mulberries where I live so I am jealous! I also would love to try this tart with currants but can never find them anywhere.