Get ready to make an incredibly delicious and easy-to-assemble Blackberry Tart. A sweet, cookie-like crust holds a bright, tangy blackberry filling for the perfect end-of-summer dessert. My family makes this every year during blackberry season—it’s simple, reliable, and full of blackberry flavor.
Why This Recipe is the Best
This tart works as a single 9-inch tart or as mini tarts. It highlights fresh blackberries without too many competing flavors, making it a perfect, seasonal sweet treat. If you live where berries grow wild—like many parts of the Pacific Northwest—this recipe is an easy way to use up a bounty of fruit.
Check out other blackberry desserts on this site for more inspiration.
Key Ingredients
This tart keeps ingredients simple so the blackberry flavor shines.
- Almond extract — Adds a warm, nutty note to the crust that pairs beautifully with blackberries.
- Fresh blackberries — Best in season. Frozen berries can be used if fresh aren’t available; just adjust baking time if needed.
- Lemon juice — Brings brightness to the filling without overpowering the sweetness.
How to make Blackberry Tart
This tart is straightforward to make. Follow these steps for consistent results.
- Combine the dry crust ingredients in a medium bowl. Add melted butter and almond extract, then mix until a dough forms.
- Press the dough into a 9-inch tart pan, pushing it up the sides. Bake in a preheated oven until golden, about 15 minutes.
- While the crust bakes, toss blackberries with the sugar, flour, and lemon juice until the berries are evenly coated.
- Pour the blackberry mixture into the pre-baked crust, lower the oven to 350°F (175°C), and bake until the filling is bubbling and set, about 30 minutes. Cool before serving. Enjoy with whipped cream or ice cream, or serve plain.
Hint: Pre-baking the crust ensures it stays crisp and prevents a soggy bottom. Make sure it reaches a light golden color before adding the filling.
Top tip
Don’t worry about the crust baking twice. If the crust is baked until golden during the first bake, the additional time with the filling will produce a perfectly baked tart. A 9-inch tart pan with a removable bottom works especially well for easy serving and a classic presentation.
Recipe
Easy Blackberry Tart
Andrea
Equipment
- 9-inch tart pan (removable bottom recommended)
- 2 mixing bowls
Ingredients
Crust
- 1 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 10 tablespoons unsalted butter, melted (8 tablespoons can be used for a lighter crust)
- 1 teaspoon almond extract
Filling
- 4 cups blackberries (fresh or frozen)
- 1/2 cup sugar
- 1/4 cup flour
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, whisk together flour, sugar, and salt. Stir in melted butter and almond extract until a cohesive dough forms.
- Press the dough into a 9-inch tart pan, pushing it up the sides to form an even crust. Bake for 15 minutes or until the crust is lightly golden.
- While the crust bakes, combine blackberries, sugar, flour, and lemon juice in a bowl and toss gently until the berries are coated.
- Fill the pre-baked crust with the blackberry mixture. Reduce the oven temperature to 350°F (175°C) and bake for about 30 minutes, until the filling is hot and bubbling. Remove from the oven, cool, and serve with whipped cream or ice cream, or enjoy plain.
Notes
- Frozen berries work fine—use a 1:1 ratio and extend bake time if needed so the filling cooks through.
- For less butter in the crust, reduce to 8 tablespoons; the crust will still be tasty but slightly firmer.
- Add one cup of blueberries for a mixed-berry version.
Nutrition
Calories: 321 kcal
Substitutions
- Frozen blackberries — Use frozen at a 1:1 ratio; increase baking time if needed.
- Gluten-free — Swap all-purpose flour in the crust for almond flour and add 2 tablespoons cornstarch to the filling as a thickener.
- Puff pastry — For a rustic tart, place filling in the center of puff pastry and fold the edges over the berries instead of making the cookie-like crust.
Variations
- Lemon — Add more fresh lemon juice or a bit of lemon zest for extra brightness.
- Blueberry — Add 1 cup blueberries to the blackberry filling for a double-berry tart.
- Peach — Fold in 1/2 cup peeled, sliced fresh peaches for a summery mix.
- Pear — Add 1/2 cup peeled, sliced fresh pears for a milder fruit variation.
- Chocolate — Drizzle melted chocolate over the cooled tart before serving.
Storing Blackberry Tart
Store leftovers covered in the refrigerator for 3–4 days. Reheat individual slices in the microwave in 20–30 second bursts until warmed through, or enjoy cold.
The tart also freezes well. Wrap slices or the whole tart in airtight packaging and freeze for up to one month. Thaw in the refrigerator before reheating or serving.