Blackberry Tart Recipe

Name: Blackberry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Pastry; 1 1/2 cups pastry flour; 1/2 cup sugar; 10 tablespoons chilled unsalted butter, cut into pieces (1 1/4 sticks); 1 extra-large egg yolk; 1 tablespoon whipping cream; For Filling; 3/4 cup unsalted butter (1 1/2 sticks); 3 extra-large eggs; 1 cup sugar; 5 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 6 tablespoons red currant jelly; 3 cups fresh blackberries; whipped cream, for garnish

Servings: persons

For Pastry
1 1/2 cups pastry flour
1/2 cup sugar
10 tablespoons chilled unsalted butter, cut into pieces (1 1/4 sticks)
1 extra-large egg yolk
1 tablespoon whipping cream
For Filling
3/4 cup unsalted butter (1 1/2 sticks)
3 extra-large eggs
1 cup sugar
5 tablespoons all-purpose flour
1 teaspoon vanilla extract
6 tablespoons red currant jelly
3 cups fresh blackberries
whipped cream, for garnish

1
For pastry:.
2
Combine flour and sugar in processor.
3
Add butter and cut in using on/off turns until mixture resembles coarse meal; add yolk and cream and blend until dough just begins to come together.
4
Gather dough into ball;flatten to disc.
5
Wrap in plastic and refrigerate at least 30 minutes.
6
Preheat oven to 350 degrees.
7
Roll dough out on lightly floured surface to thickness of 1/8 inch.
8
Fit dough into 9-inch-diameter tart pan with removable bottom.
9
Trim edges and refrigerate shell while preparing filling.
10
For Filling:.
11
Cook butter in small saucepan over medium heat until melted and golden brown.
12
Blend eggs and sugar in large bowl.
13
Add flour and vanilla and whisk until just combined.
14
Whisk in butter.
15
Set tart shell on heavy baking sheet; pour filling into tart shell.
16
Bake until pastry and filling are golden brown, 30 to 35 minutes.
17
Transfer tart to rack and cool completely.
18
(Can be prepared 1 day ahead. Cover with plastic and store at room temperature.).
19
Melt jelly in small saucepan over low heat.
20
Brush 2 tablespoons jelly over filling.
21
Set berries atop tart, covering filling completely.
22
Brush remaining jelly jelly over berries; let stand until jelly sets.
23
Serve with whipped cream.

1238

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For Pastry, 1 1/2 cups pastry flour, 1/2 cup sugar, 10 tablespoons chilled unsalted butter, cut into pieces (1 1/4 sticks), and more.

Yes, Blackberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blackberry Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions