3 Simple Blackberry Tart Recipes You'll Love

Classic Blackberry Tart with Almond Crust

This exquisite blackberry tart recipe combines the tartness of fresh blackberries with the subtle nuttiness of an almond crust, making it a delightful dessert for any occasion.

Ingredients

• 1 1/4 cups of all-purpose flour
• 1/2 cup of almond flour
• 1/2 cup of confectioners' sugar
• 1/2 cup of cold unsalted butter, cubed
• 1 egg yolk
• 2-3 tbsp of ice water
• 4 cups of fresh blackberries
• 3/4 cup of granulated sugar
• 2 tbsp of cornstarch
• Zest of one lemon
• 1 tbsp of lemon juice

Instructions

1. Make the Pastry: In a food processor, combine all-purpose flour, almond flour, and confectioners' sugar. Add butter and pulse until the mixture resembles coarse meal. Add the egg yolk and water, pulsing until the dough starts to come together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
2. Prepare the Filling: In a bowl, toss blackberries with granulated sugar, cornstarch, lemon zest, and juice. Let it sit to macerate while preparing the crust.
3. Assemble the Tart: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim the edges. Prick the base with a fork.
4. Bake the tart shell blind for 10 minutes, then remove weights and bake for another 5 minutes or until lightly golden.
5. Pour the blackberry mixture into the pre-baked shell, arrange berries evenly. Bake for 30-35 minutes until the filling is bubbling and thickened.
6. Cool completely before serving to allow the filling to set.

Blackberry and Lemon Cream Tart

Here's a blackberry tart recipe that adds a vibrant twist with a rich lemon cream filling, balancing the tartness of blackberries perfectly.

Ingredients

• 1 pre-made shortcrust pastry
• 3 cups of blackberries
• 3/4 cup of sugar
• 1/2 cup of heavy cream
• 1/4 cup of cream cheese
• 1/4 cup of lemon juice
• Zest of one lemon
• 3 large eggs
• 1/4 tsp of salt

Instructions

1. Line the Tart Pan: Roll out the shortcrust pastry and fit it into a tart pan. Chill for 15 minutes.
2. Make the Lemon Cream: In a bowl, whisk together sugar, cream, cream cheese, lemon juice, zest, eggs, and salt until smooth.
3. Bake the empty crust for 10 minutes at 350°F (175°C).
4. Pour the lemon cream into the hot crust, arrange blackberries on top, and bake for another 20-25 minutes until the filling is set.
5. Let cool and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Quick No-Bake Blackberry Tart

For those looking for a hassle-free dessert, this no-bake blackberry tart is simple yet elegant, featuring layers of smooth custard, fresh blackberries, and a crisp graham cracker crust.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/3 cup of melted butter
• 2 tbsp of sugar
• 2 cups of vanilla custard or pudding
• 2 cups of fresh blackberries
• Mint leaves for garnish

Instructions

1. Make the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a tart pan to form the crust. Refrigerate for 30 minutes to set.
2. Pour the custard or pudding over the set crust, smoothing with a spatula.
3. Arrange blackberries on top of the custard layer.
4. Chill the tart for at least 1 hour before serving. Garnish with mint leaves for a pop of color.

💡 Note: For an extra touch, glaze the blackberries with a light syrup or preserve to give them a shiny appearance.

As we wrap up this journey through blackberry tart recipes, remember that these dishes are not only about creating delectable desserts but also about celebrating the rich, seasonal flavors that blackberries offer. Whether you choose the almond crust’s sophistication, the lemon cream’s freshness, or the simplicity of the no-bake tart, each option brings a unique twist to the classic blackberry tart. Enjoy these treats as a refreshing end to any meal, and don’t hesitate to experiment with different crusts or toppings to make it truly yours.

Can I use frozen blackberries for these recipes?

+

Yes, you can use frozen blackberries. Just make sure to thaw and drain them well to avoid excess moisture in your tart filling.

What can I substitute for almond flour in the almond crust?

+

You can substitute almond flour with finely ground nuts like pecans or hazelnuts, or simply increase the amount of all-purpose flour used.

How long will these tarts keep?

+

Tarts can generally be refrigerated for 2-3 days. If they contain custard or cream, it’s best to consume them within 1-2 days for the freshest taste and texture.

What are some variations I can try with blackberry tarts?

+

Try adding layers of other fruits like raspberries or strawberries, or mix in some chocolate chips or a drizzle of white chocolate for a different flavor profile.