Get ready to make an incredibly delicious and easy to assemble Blackberry Tart recipe. With a sweet and tangy blackberry filling on top of a sweet cookie like crust you will have the end of summer treat you've been dreaming of. Whether you make one large one or mini tarts, you can't go wrong with this pie.
This is the perfect sweet treat during blackberry season at the end of summer. The pacific northwest is bursting with blackberry bushes and it's easy to come by all the berries you could dream of.
- All-purpose flour
- Granulated sugar
- Kosher salt
- Unsalted butter, melted
- Almond extract
- Fresh Blackberries
- Lemon juice
- Add dry ingredients for the crust into a medium sized mixing bowl. Mix together.
2. Add melted butter and almond extract to the dry ingredients mixture and mix to form a dough.
3. Press the dough into a tart pan making sure to go up the edges of the pan. Place in a preheated oven for 15 minutes or until the crust is golden brown.
4. While the crust bakes, mix the blackberries, flour, sugar, and lemon juice. Make sure to coat all of the berries.
5. Remove the crust from the oven and add the blackberry tart filling to the pre-baked crust. Put the oven temperature to 350*F and bake for another 30 minutes.
6. Cool and enjoy topped with ice cream or whipping cream or enjoy plain.
Hint: lt's important to bake the crust before adding the filling in order to keep the crust crispy and baked all the way through. This will help it from getting soggy on the bottom.
- Frozen Blackberries- Use frozen blackberries at a 1:1 ratio. The bake time may need to be adjusted.
- Gluten Free - instead of all-purpose flour, use almond flour for the crust, and 2 tablespoons of cornstarch for the filling.
- Puff Pastry - instead of using the homemade tart crust, make this a rustic looking blackberry tart by putting the filling in the center of puff pastry and fold the puff pastry over the edges of the berry filling.
- Lemon - to make this with a bigger zest, add fresh squeezed lemon,
- Blueberry - add 1 cup of blueberries to make a double berry tart.
- Peach- Add ½ cup of sliced and skinned fresh peaches to make an ultimate end of summer treat.
- Pear- Add ½ cup of sliced and skinned fresh pears.
- Chocolate- Drizzle melted chocolate chips on the tart right before serving.
- 9 inch tart pan- we love this one with a removable bottom. It makes it so much easier to serve.
- 2 Mixing bowls
Store leftover tart in the refrigerator for 3-4 days. Serve leftovers cold or warm in the microwave for 30 seconds at a time.
This tart freezes well. Freeze leftovers in a freezer bag or airtight container for 1 month.
Don't worry about burning your tart crust when you put it in the oven the second time. If you bake it for 15 minutes and then the 30 minutes with the filling, it will be the perfect doneness! Make sure you bake the crust until golden brown the first time.
Easy Blackberry Tart
- 9 inch Tart Pan
- 2 mixing bowls
- 1 ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 10 tablespoon unsalted butter melted
- 1 teaspoon almond extract
- 4 cups blackberries
- ½ cup sugar
- ¼ cup flour
- 1 tablespoon lemon juice
- Preheat the oven to 400* F.
- In a medium sized mixing bowl, mix together the flour, sugar, and salt. Add melted butter and almond extract and mix until a dough is formed.
- Press the dough in a 9 inch tart pan. Push the dough until it covers the bottom and up the sides.
- Bake the crust for 15 minutes.
- While the crust bakes, add blackberries, sugar, flour, and lemon juice to a mixing bowl. Mix until blackberries are well coated.
- When the crust is done, put the blackberry filling into the pre-baked crust. Adjust the oven temperature to 350* F and bake for another 30 minutes until filling is hot and bubbly.
- Remove from the oven and cool. Serve with whipped topping, ice cream or plain.
- Fresh berries were used to make this recipe but frozen berries can be used. Adjust the bake time to fully bake the berries.
- Looking for less butter? Use 8 tablespoons instead of 10.
- Add blueberries for a double berry treat.
Yes! Store in the refrigerator once cooled and serve the next day.
Pre-bake the crust before baking with the filling to hep prevent it from getting soggy.