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.
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Instructions
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.
Notes
Storing Your Blackberry Tart
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.