This blackberry tart is easy-to-make. Loaded with fresh blackberries in a shortcrust tart shell and topped with toasted coconut & lime zest! The flavors come together to really highlight how delicious the fresh, plump blackberries are! This is one of those desserts that you wait all year for the perfect berries to be in season.
Best Blackberry Tart Recipe
Get ready to have a new favorite dessert containing fresh, plump blackberries that are just loaded with amazing flavor and oh so juicy! Those perfect berries deserve this amazing French dessert tart!
My blackberry tart is made entirely from scratch, using my super easy sweet shortcrust pastry that is blind-baked before adding the fresh berry filling. The pastry dough can fit an 8 - 9 inch tart or pie pan, which works wonderfully with the amount of blackberry filling used here!
🥘 Blackberry Tart Ingredients
I really think the combination of fresh blueberries and homemade shortcrust pastry make this dish extra delicious! However, you can always just pick up some frozen blueberries and store-bought dough!
- Shortcrust Pastry - 1 sweet shortcrust pastry (try my recipe or use store-bought dough).
- Blackberries - 4 cups of fresh or frozen blackberries that have been separated into 3-cup and 1-cup portions.
- Sugar - ¾ cup of sugar (plus 2 tablespoons).
- Lime - 1 lime that has been juiced (reserve the zest).
- Flour - ⅔ cup of all-purpose flour.
- Shredded Coconut (optional) - ¾ cup of shredded coconut.
*Be sure to see the recipe card below for ingredients, amounts, & instructions!*
🔪 How To Make A Blackberry Tart
If you're using a store-bought tart shell, go ahead and skip the instructions for making the homemade shortcrust pastry. All you're going to need to begin is a baking sheet and a tart pan!
This tart will be fantastic for a family dessert. If you're having a larger get-together, you might want to make a second one because it will disappear fast!
Make and Blind Bake the Tart Shell
- Make the tart shell. Prepare the sweet shortcrust pastry as directed in the recipe post, up to and including blind baking the tart shell on a preheated baking sheet for 15 minutes.
- Cool. Allow the baked tart shell to cool before adding in your filling.
Mix the Blackberry Filling
- Preheat. Before getting started, make sure to preheat your oven to 350ºF (175ºC).
- Combine the berries, sugar, and lime. In a medium-sized mixing bowl, gently combine the first 3 cups of your blackberries, ¾ cup of sugar, and the juice from 1 lime (*see note).
- Mix in flour. Next, add in ⅔ cup of flour and mix the berries gently. Stir until the berries are all fully coated with the flour.
Assemble the Blackberry Tart
- Pour in blackberries. Spoon or pour the berry mixture into your partially baked tart shell, then top with the reserved 1 cup of fresh berries. Next, sprinkle the second portion of 2 tablespoons of sugar over all of the berries in your tart.
- Bake. Place your assembled tart onto a baking sheet and bake at 350ºF (175ºC) for 35-40 minutes (*see note).
- Cool. Remove the baked blackberry tart from your oven and transfer it to a wire cooling rack.
- Brown the coconut. While the tart cools, heat a non-stick frying pan over medium heat and add ¾ cup of shredded coconut to the pan. Stir and turn until lightly browned and fragrant. Remove from heat and set aside.
- Serve. Just before serving your tart, either warm or cooled at room temperature, remove the tart from your tart pan. Top with the toasted coconut (you can also dust it with confectioners sugar) and lime zest. Enjoy!
This dessert is absolutely perfect as it is. But if you want to make this sweet tart extra indulgent, top it with some homemade whipped cream or a scoop of vanilla ice cream! Enjoy!
💭 Angela's Tips & Recipe Notes
- Zest your lime into a bowl before juicing it, and let the lime zest dry during your tart-making process. Trust me, the zest adds a special 'something' to your finished blackberry tart that is out of this world!
- Your tart is done when the crust is a light golden brown and the berries are bubbling slightly.
- To store: Any remaining blackberry tart can be stored in an air-tight container on the countertop for 1 - 2 days. The tart will store in an air-tight container in the refrigerator for 3 - 4 days.
❓ When Is Blackberry Season?
The best time to harvest some fresh, juicy blackberries is from mid-June to early October. Make sure to go out and pick some because fresh berries will make any recipe even better!
❓ Why Is My Blackberry Tart Runny?
If your tart is too runny, double check that you used the correct measurements for your ingredients. Make sure you added the correct amount of flour to thicken up the filling!
❓ What Is The Difference Between A Tart And A Pie?
A tart does not have a top crust like a pie does. Additionally, the bottom crust on a tart is made of pastry dough, causing it to be firm and thicker than a typical flaky and light pie crust.
😋 More Tasty Blackberry Desserts!
- 1 sweet shortcrust pastry (or store bought)
- 4 cups blackberries (in two portions - 3 cups, and 1 cup reserved)
- ¾ cup sugar (plus 2 tablespoons extra to sprinkle on top)
- 1 medium lime (reserve the zest, then juice to yield about 2 tablespoons lime juice)
- ⅔ cup all-purpose flour
- ¾ cup shredded coconut
Blind Bake the Pastry Dough
- Preheat your oven 350 degrees F (175 degrees C) including a baking sheet to place the tart onto for baking. Line your tart pan with the sweet shortcrust pastry as directed in the sweet shortcrust pastry here. Fill the bottom of the pastry using pie weights (or dry beans, or rice, if you do not have pie weights) on top of a sheet of parchment paper or aluminum foil leaving excess edges for ease of removal.
- Place the pastry lined pie or tart pan into the preheated oven on the center rack for about 15 minutes. Remove from the oven, then transfer to a wire cooling rack and allow tart crust to cool. Remove the pie weights when cooled enough to handle.
Make the Blackberry Filling
- In a large mixing bowl add 3 cups of the blackberries, sugar, and lime juice (zest the lime into a small bowl and set aside).
- Mix together gently, then add in the flour and mix gently being sure that the berries are nicely coated (folding the flour in to keep from breaking the berries).
Assemble the Blackberry Tart
- Spoon the berry mixture into the tart shell.
- Add the reserved 1 cup of blackberries on top of the berry mixture and sprinkle with the reserved 2 tablespoons of sugar.
- Place tart on the baking sheet on the center rack in oven and bake at 350 degrees F (175 degrees C) for 35-40 minutes. When done, the tart will be slightly bubbly and the edges will be golden browned in color. Remove from the oven and transfer to a wire cooling rack to cool completely.
- In a small skillet over medium heat add in you shredded coconut and toast until browned and fragrant. Sprinkle the toasted coconut over the tart, then sprinkle the lime zest to finish the topping.
Storing Your Blackberry TartAny remaining blackberry tart can be stored in an air tight container on the countertop for 1 - 2 days. The tart will store in an air tight container in the refrigerator for 3 - 4 days.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!