Description
Classic French pastry meets summer’s sweetest berries in this elegant blackberry tart. Silky custard and fresh blackberries create a delicate dessert that whispers French countryside charm, inviting you to savor each luxurious bite.
Ingredients
Scale
Fruits:
- 5 cups blackberries, fresh
Main Dry Ingredients:
- ½ cup all-purpose flour
- 2 tablespoons white sugar (for topping)
- 1 cup white sugar
Complementary Ingredients:
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon butter, cold, chopped thinly
- 1 tart crust shell (9 inches / 23 centimeters)
Instructions
- Preheat the oven to 400°F (204°C), positioning the rack in the center for even heat distribution.
- Carefully press the prepared 9-inch (23-centimeter) tart crust into the tart pan, ensuring an even thickness along the bottom and sides.
- Blind bake the tart shell for 20-25 minutes until the edges turn a light golden brown, then remove from the oven and allow to cool for 10-15 minutes.
- In a large mixing bowl, gently combine of fresh blackberries, of granulated sugar, of all-purpose flour, of freshly squeezed lemon juice, and of lemon zest.
- Carefully transfer the blackberry mixture into the partially cooled tart shell, spreading it evenly to create a smooth surface.
- Artfully arrange the remaining of whole blackberries across the top of the filling.
- Sprinkle 1-of white sugar over the berries to enhance their natural sweetness.
- Dice of cold unsalted butter into small pieces and delicately distribute them across the tart’s surface.
- Place the tart on a rimmed baking sheet to catch any potential drips and prevent oven mess.
- Reduce the oven temperature to 350°F (177°C) and bake for 35-40 minutes, watching for bubbling filling and golden edges.
- If the crust begins to brown too quickly, loosely cover the tart with aluminum foil to prevent burning.
- Remove from the oven and let the tart cool for 15-20 minutes to allow the filling to set.
- Serve warm, accompanied by a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.
Notes
- Fresh, ripe blackberries create the most vibrant and intense flavor for this summer dessert.
- Prebaking the tart shell ensures a crisp, golden crust that won’t become soggy from the juicy berry filling.
- Use cold butter in small pieces to create a delicate, crumbly topping that melts beautifully during baking.
- A rimmed baking sheet is crucial to catch potential berry juices and prevent oven mess.
- Cover with aluminum foil if the crust browns too quickly to prevent burning while ensuring the filling cooks thoroughly.
- Serve immediately with vanilla ice cream for a classic, indulgent dessert experience that balances warm tart and cold cream.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 250 kcal
- Sugar: 35 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 15 mg