Easy Blackberry Tart

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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.

Blackberry tart baked and ready to eat surrounded by fresh blackberries.

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.

Check out our other blackberry dessert, Blackberry Almond Cake. It's moist and delicious and perfect for entertaining.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Recipe
FAQ

Ingredients

All-purpose flour
Granulated sugar
Kosher salt
Unsalted butter, melted
Almond extract
Fresh Blackberries
Sugar
Lemon juice

Instructions

Add dry ingredients for the crust into a medium sized mixing bowl. Mix together.

Added melted butter and almond extract to form a dough in the mixing bowl.

2. Add melted butter and almond extract to the dry ingredients mixture and mix to form a dough.

Blackberry tart dough pressed in the tart pan to form a crust.

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.

Mixing the fresh blackberries with flour, sugar, and lemon juice in a mixing bowl.

4. While the crust bakes, mix the blackberries, flour, sugar, and lemon juice. Make sure to coat all of the berries.

After the tart crust is baked, spoon the filling into the tart and spread to the edge of the pan.

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.

Blackberry Tart in a sweet crust ready to eat.

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.

Substitutions

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.

Variations

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.

Equipment

9 inch tart pan- we love this one with a removable bottom. It makes it so much easier to serve.
2 Mixing bowls

Storage

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.

Top tip

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.

Recipe