Blackberry Tarts

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4.75 from 4 votes

Juicy, sweet, tart ripe blackberries are nestled in a buttery, flaky crust for an iconic, all American summer dessert.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: blackberry, dessert, pie, tart

Servings:

Calories: 158kcal

Author: Tricia

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.

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.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition