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Sweet and juicy Blackberry Tarts
Juicy, ripe blackberries nestled in a buttery, flaky crust for an iconic, all American summer dessert.
Made with fresh from our garden blackberries, these delicious blackberry Tarts bring back memories of summers gone by.
As a young girl we all enjoying the annual event of blackberry picking with my parents and siblings. It was an early morning adventure, usually around the 4th of July.
We wore long pants, long sleeved shirts, hats and proper shoes (for hiking around in the fields) and a good dose of bug spray to keep the ticks and chiggers away.
Ingredients overview
- one double pie crust recipe, homemade or store-bought
- fresh blackberries, rinsed and well drained
- granulated sugar
- cornstarch
- pinch of salt
- lemon juice
- lemon zest (optional)
- one egg mixed with milk or water for an egg wash
How to make easy Blackberry Tarts
1. First prepare a double pie crust recipe
Prepare the pie dough if making homemade. Refrigerate in disks sealed in plastic wrap until needed.
2. Make the filling
Place half the blackberries in a large bowl and mash with a fork to release the juice. Add sugar, cornstarch and salt and fold together until combined. Pour in the remaining blackberries and fold gently with a spatula until blended.
Add lemon juice if needed to add tartness. Set aside to macerate while rolling out the pastry.
3. Roll out the pie pastry
Using a rolling pin, roll out half the pie dough on a lightly floured, clean work surface. Cut 4 rounds about 1-inch larger than the tart pans. Gently press the pastry into the bottom and up the sides of the pans. Roll out the remaining dough scraps and cut two more rounds to fit in the last two pans.
4. Fill the tarts
Divide the blackberry filling between the 6 tart shells. Using the remaining pastry, cut out designs to top each tart using cookie cutters or by cutting the pastry into strip to create lattice tops. Using a wet finger, dampen the top edge of each pie. Cover the tarts with pastry and press to seal.
5. Brush with an egg wash and bake
Whisk together the egg and milk and brush on the tops of each tart. Sprinkle coarse or granulated sugar on top and place on an aluminum foil or parchment paper lined baking pan. Bake at 400 degrees F for 15 minutes then reduce the oven to 350 degrees. Bake for an additional 15 minute or until the filling is bubbling and the crust is golden brown.
Remove to a wire rack to cool before serving.
Store leftovers at room temperature for a day or two, or well-sealed in the refrigerator.
Create a fun annual family event – pick blackberries!
My mom saved plastic milk jugs for weeks, then cut the opening large enough to allow easy filling with little purple, berry-stained hands. The handle was left intact making it simple to carry and fill.
We picked until we couldn’t find anymore and then anxiously waited for Mom’s amazing creations to come out of the kitchen. First mom always made a Blackberry Cobbler for our dad, because it was his favorite. She usually made jam and jelly too, saving back a few jars to take to her mom on the next visit north.
Plant your own blackberry plants for an easy annual harvest.
My husband and I carried on the annual tradition of blackberry picking with our children too. Such great memories! It doesn’t feel quite like summer until the blackberries are ripe and at least one dessert has been devoured.
However, this year we didn’t have to scour the fields for our berries, I only had to step outside in our backyard to grab them before the birds got them all.
I have a lot of fun making these Blackberry Tarts in my favorite little pans with removable bottoms.
These tarts came out of the 4-inch tart pans with removal bottom beautifully and baked faster than a thicker, traditional pie.
My husband suggested I create a variety of designs for these tarts, so he gets the creativity badge for the day!
I love the way blackberries turn dark red when cooked and almost look like red raspberries.
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Serve Blackberry Tarts warm, cold or room temperature
I recommend serving these tarts with a dollop of whipped cream or a scoop of vanilla ice cream because every now and then, you should save room for dessert.
Blackberries have a distinctive sweet and tart flavor, and are also very good for you!
Loaded with rich antioxidants and vitamin K, blackberries can work as a cancer-fighting food. The nutrients in blackberries also help with short-term memory retention, and are considered among some of the best brain foods.
Blackberries can also help reduce inflammation, fight infection, boost immunity and can be good for the cardiovascular system too. So be sure to eat more blackberries, especially this time of year when they are fresh and at their peak.
Thanks for PINNING!
Blackberry Tarts
Ingredients
- Double Crust Pastry homemade or store-bought
- 6 cups fresh blackberries rinsed and well drained (divided)
- ½ cup granulated sugar plus extra for sprinkling
- ¼ cup cornstarch
- pinch of salt
- juice of ½ lemon if berries are not tart (optional)
- zest from ½ a lemon (optional)
- 1 large egg
- 1 tablespoon milk
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with foil and set aside.
- Add half the blackberries to a large mixing bowl. Using a fork, press and mash the berries to release the juice. In a 1 cup measure, combine the sugar, cornstarch and salt. Pour the sugar mixture over the mashed berries and fold together to combine. Add the remaining whole blackberries to the mixture, folding gently with a spatula to combine. Taste the blackberries and if they lack tartness, add the juice of 1/2 a lemon. Set aside to macerate while preparing the pie dough.
- Roll out half the dough on a lightly floured, clean work surface. Cut 4 rounds about 1-inch larger than the tart pans. Gently press the pastry into the bottom, and up the sides of the pans. Roll out the remaining dough and cut two more rounds to fit the last two pans.
- Divide the blackberry mixture between the 6 tart pans. Using the remaining dough cut out designs to top each pie/tart using cookie cutters or by cutting the pastry into strips to create a lattice top. Wet the top edges of each pie using a finger dipped in water. Cover the tarts with pastry cut to fit and press on the dampened edges to seal. If you don't wet the edges the top pieces will not stick and may shrink into the tart.
- Re-roll the remaining pastry if needed to create designs or to cover the tarts. Whisk together the egg and milk and brush on the tops of the tarts. Sprinkle with granulated sugar and place the tarts on the prepared baking sheet. Bake at 400°F for 15 minutes. Reduce the temperature to 350°F and bake for an additional 15 minutes or until the filling is bubbling and the pastry is golden brown.
- Serve warm or at room temperature.
Recipe Notes
- Store leftovers in an airtight container at room temperature. Pies are best eaten within a day or two of baking.
- Our recipe for Perfect Pie Crust is the perfect amount for this recipe.
- For the recipe you’ll need six (6) 4.5-inch tart pans with removable bottoms.
Nutrition
Sweet or savory, blackberries are great in and on, just about everything.
Some of our favorites recipes include this amazing Blackberry & Brie Mini Pizzas, our healthy Blackberry Frozen Yogurt, and our delicious Warm Black and Blueberry Sauce.
Don’t miss our extremely popular Old-Fashioned Blackberry Cobbler and Blackberry Pie. Both are exceptional desserts.
Finally, I need to try this beautiful Blackberry Lemon Dutch Baby and these mouth-watering Blackberry Pie Bars
Kay
Stunning photo.
Honestly, I haven’t made these but your old fashioned blackberry cobbler is my husband’s favorite.
Tricia Buice
Thanks Kay! These little tarts are so fun to make. Thanks for commenting and for trying our recipe.
Jacobia D
Loved the blackberry tart recipe! It was great to make the individual pies and freeze to serve later for dessert. The pastry recipe is excellent. I wish there was a note to blind bake the crust before adding the filling. My crust did not brown very well.
Tricia Buice
Hi Jacobia. So happy you enjoyed the recipe. I don’t blind bake my crust for this recipe. Did you use my crust recipe? You can brush the unbaked pie crust with an egg whisked with a little milk. That always helps brown the crust. Also, preheat the baking pan in the oven, then bake the tarts on the hot pan. This helps prevent a soggy bottom crust. Thanks for the feedback and for trying the recipe!
Mary
Tricia, you are the ‘Pie Queen’ and who doesn’t love a pie. Especially there very own little pie on their plate!! You make them look so luscious too.
It will have to be pie-making day soon. Thanks for the motivation!! :))
Tricia Buice
Thank you so much Mary! We love these tarts with the buttery crust – yum!
Alia @ Everyday Easy Eats
Wow these are gorgeous! I just pinned the recipe to my dessert board! Can’t wait to try it!!
Tricia Buice
Thank you Alia! I appreciate the pin very much. These mini-pies are fantastic 🙂
Wendy
I know all of the comments said this already, but I just had to chime in. Theses tarts….these photos…the creative and beautiful crusts….WOW! Truly, Tricia, your photos of these tarts are amazing. Both the tarts and the pictures are full of flavor! 🙂 I bet homegrown blackberries made the little pies taste even better.
Tricia Buice
Wow thank you Wendy 🙂 You are so sweet to take the time to visit and comment. And such a thoughtful comment too! You made my day. Hope you and your family have a wonderful, safe and happy 4th of July.
Maria
Can’t find link for pie crust
Tricia Buice
Hi Maria – the link is in the NOTES section of the recipe and I also added it under the recipe card. Here’s the link if you can’t find it – thanks! https://www.savingdessert.com/perfect-pie-crust-recipe/
John/Kitchen Riffs
Wow, you made a whole bunch of tarts! Easier to do when you make mini ones, of course, but the number and different ways you’ve handled the top crust is so much fun. Terrific post — gotta go get some berries. Now. 🙂
Tricia Buice
Thanks John – I had a great time playing with these tarts – baking is fun when there’s time! Have a lovely weekend and thanks again!
Robyn
Holy moly, Tricia, these are just too gorgeous! How fun to serve these to your guests and watch their jaws drop open 🙂
I’m so happy we’re in the midst of berry season – nothing better in the food world really. Sharing these beauties!
Tricia Buice
Thank you Robyn 🙂 You are so sweet! Can’t wait for you to come for a visit one day so we can bake together. Have a terrific week!
Monica
These tarts are just precious, Tricia. Really – they are almost too pretty to eat. Love that you made mini ones so a person can hog one for him/herself or share with a very special loved one. : ) I can’t decide which I like more (your husband’s idea to get creative with the design was spot on) though I do really love the one with all the small hearts. I know these taste even better than they look, if that’s possible. Your family members are so lucky!
Tricia Buice
lol!!! I was laughing so hard at your comment about hogging them for yourself. My son stopped by to pick some up for his family and I had 3/4 of one left that I had tried for the photos. He ate that one too while I was in the other room! I only got the one bite you see on the fork – haha. Guess I should thank him for helping me stay on track 🙂 Anyway – you are sweet and thank you so much Monica!
Susan
Beautiful! I have those same tart pans and what a brilliant idea to make little pies in them! My parents had a raspberry patch in their garden and we would love picking them in the summer. Great memories 😉
Tricia Buice
I love food memories – and family food memories Susan. Don’t you love these pans? So many ways to use them for sweet and savory creations. Have a great week and thanks!
Liz
These tarts look incredible! Nothing like a summer berry tart and all these gorgeous minis have my mouth watering!
Tricia Buice
Thanks Liz!
Karly
Holy deliciousness. This is All-American perfection, right here!
Tricia Buice
Thank you Karly!
Pam
Blackberries are my fave and your tarts are over and above anything blackberry. They look delicious, Tricia, but seriously this hurts—as I’m trying to lose a few pounds now. Blackberry heaven for sure here, and I have to give it a go. Thanks for recipe! Way to go, Tricia!
Tricia Buice
I hear you Pam – I’m always on a diet and this does not help – but I only got one little bite before the family gobbled them up – and in one way I’m sad, but another grateful haha. Thank!
cheri
I saw these tarts first on IG and thought there she goes again another beautiful amazing post. In fact I just made a pie section only on IG so I can save your next pie recipe to and not have to go through my whole dessert file. Beautiful designs and the tart pans with the removeable bottoms sound like a good pan to have in the kitchen.
Tricia Buice
Wow thank you so much Cheri! I must enjoy making pies because I seem to have a few on the blog 🙂 The tart pans are great and I’ve used them for many recipes over the years. Have a terrific week and thanks again 🙂
Gerlinde@Sunnycovechef
I picked my own blackberries last year but missed it this year. They are so tasty when you pick them yourselves. Your little mini tarts look absolutely darling and I am sure they taste fantastic.
Tricia Buice
Sorry you missed the blackberries this year Gerlinde. I always feel a bit of regret when I don’t pick any too. Thank you!
Monique
These are beautiful..it was in my plan to bake a small rhubarb strawberry one this aft..after the garden work:) Beauties!
Tricia Buice
Thank you Monique! I can’t wait to see your small rhubarb strawberry pie – are you using a mini pie pan? You make the most beautiful pies – happy garden work and thank you so much 🙂
Jennifer @ Seasons and Suppers
Stunning! I want them all 🙂 You need to visit and bring me pie (and give me pie lessons 😉 Love and sharing!
Tricia Buice
I would love to make pies with you Jennifer! And thank you very much for sharing. These were tasty fun pies!
Angie@Angie's Recipes
wow those blackberries from your own garden look aaaaaaaaaaaaamazing! Those little tarts are fabulous, excellent job, Tricia.
I always thought tarts were the one without top crust…while pies were double crust.
Tricia Buice
Thank you Angie – we are very happy with the plants. My husband has a green thumb for sure. I love to make pies, but only when I want too – haha!
sue | theviewfromgreatisland
These are just mindblowingly stunning, seriously. I have wonderful memories of berry picking with my daughters, I think it’s one of the most wonderful experiences in the world and I miss it so much out here in California. I can’t stop staring at these gorgeous tarts, you’ve outdone yourself!!
Tricia Buice
Wow Sue – you are too kind 🙂 Thanks so much for the sweet comment. I love that you have the same memory – it’s a great one! And I think you should move back to the east.
Chris Scheuer
My mom used to say “schmakalaka” when something was REALLY good. These tarts are gorgeous and definitely look “schmakalaka”! 🙂 I love all the different tops!
Tricia Buice
What an awesome word Chris! I think these fall into that category and they were so much fun to make too. Thank you and happy Monday!