Description
Summer’s most delectable blackberry burst tart recipe combines fresh berries with a buttery crust, creating a luscious dessert that showcases seasonal produce. Crisp pastry and sweet-tart filling invite you to savor each delightful bite.
Ingredients
Scale
- 5 cups (1200 ml) blackberries, fresh
- 1 ½ cup (300 g) white sugar
- 2 tbsps white sugar, for topping
- ½ cup (60 g) all-purpose flour
- 2 tbsps (30 ml) freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 tbsp butter, cold, chopped thinly
- 1 tart crust shell (9 inches / 23 centimeters)
Instructions
- Preparation: Position oven rack centrally and preheat to 400°F (204°C) for optimal baking conditions.
- Crust Formation: Meticulously press tart dough into pan, ensuring uniform thickness across bottom and sides, then blind bake for 20-25 minutes until edges achieve a delicate golden hue, allowing 10-15 minutes of cooling time.
- Filling Composition: In a spacious mixing vessel, tenderly combine blackberries, granulated sugar, all-purpose flour, lemon juice, and zest, creating a harmonious fruity mixture.
- Tart Assembly: Elegantly transfer berry blend into partially cooled shell, spreading evenly, then strategically place remaining whole blackberries across the surface, sprinkling white sugar to amplify natural sweetness.
- Butter Embellishment: Delicately dice cold unsalted butter into diminutive pieces, dispersing them artfully across the tart’s landscape.
- Baking Technique: Position tart on rimmed baking sheet, reduce oven temperature to 350°F (177°C), and bake 35-40 minutes; if crust browns excessively, drape loosely with aluminum foil to prevent scorching.
- Cooling and Serving: Extract from oven and allow 15-20 minutes of resting to stabilize filling, then present warmly alongside vanilla ice cream for a sublime temperature and flavor contrast.
Notes
- Prevent Soggy Crust: Blind bake the tart shell to create a crisp foundation that won’t absorb moisture from the berry filling.
- Berry Selection Matters: Choose ripe, firm blackberries without bruises for the best texture and concentrated flavor in your tart.
- Temperature Control Technique: Use aluminum foil as a shield if the crust browns too quickly, ensuring even baking without burning.
- Cooling is Crucial: Allow the tart to rest for 15-20 minutes after baking, which helps the filling set and makes slicing cleaner and more precise.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 210
- Sugar: 22 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 15 mg