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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.
- one double pie crust recipe, homemade or store-bought
- fresh blackberries, rinsed and well drained
- granulated sugar
- 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.
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- 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
- 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.
- 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.