This easy to make Blackberry Tart is loaded with fresh blackberries in a shortcrust tart shell, and topped with toasted shredded coconut and 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. 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!
- Shortcrust Pastry - Use mine or store bought.
- Blackberries - Fresh or frozen.
- Lime - Fresh lime juiced and reserve the zest.
- All-Purpose Flour
- Shredded Coconut - Optional, but totally worth it!
🔪 Step-by-Step Instructions
Make and Blind Bake 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. Allow the baked tart shell to cool before adding the fresh blackberries.
Mix the Blackberry Filling
In a medium sized mixing bowl, gently combine the first 3 cups of your blackberries with sugar and lime juice. 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!
Add the flour next, again combining with the berries gently. Mix until the berries are all fully coated with the flour.
Assemble the Blackberry Tart
Spoon or pour the berry mixture into your partially baked tart shell, then top with the reserved 1 cup of fresh berries. Sprinkle the second portion of 2 tablespoons of sugar over all of the berries in your tart.
Return your tart to the baking sheet and place back in the oven. Bake at 350ºF (175ºC) for 35-40 minutes. Your tart is done when the crust is a light golden brown and the berries are bubbling slightly.
Remove the baked blackberry tart from your oven and transfer to a wire cooling rack.
While the tart cools, heat a non-stick frying pan over medium heat and add the shredded coconut to the pan. Stir and turn until lightly browned and fragrant. Remove from heat and set aside.
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!
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.
😋 More Tasty Blackberry Desserts
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- 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!