Blackberry tart
90 min
Average
The smell of a freshly baked tart in the house — who doesn’t love that? This surprising blackberry tart is absolutely delicious and simple to make at home. You probably already have most of the ingredients in your kitchen, making it the perfect tart for a spontaneous baking day.
The finest blackberries
For this tart, we use the finest blackberries from Beekers Berries. They’re bursting with flavour and shine in this recipe. Curious to learn more about our blackberries?
The finest blackberries
For this tart, we use the finest blackberries from Beekers Berries. They’re bursting with flavour and shine in this recipe. Curious to learn more about our blackberries?
Ingredients
1 tart (8 servings)
Ingredients
250 g blackberries
200 g butter
300 g plain flour
2 tsp baking powder
2 eggs
200 g sugar
1 sachet vanilla sugar
Pinch of salt
Equipment
Tart tin (Ø ±24 cm)
Rollling pin
Method
- Preheat the oven to 180°C (fan). Take the blackberries and butter out of the fridge so they can come to room temperature.
- Sift the flour and baking powder into a bowl. Add half of the eggs and mix well. Then add three-quarters of the sugar, the vanilla sugar, and the salt.
- Cut the butter into small cubes and knead it into the mixture until a smooth dough forms.
- Place the dough in a bowl, cover with cling film, and let it rest in the fridge for 20 minutes.
- Halve the blackberries. Heat a small saucepan, add the blackberries and the remaining sugar, and bring to the boil for about 2 minutes.
- Grease the tart tin or line the base with baking paper and grease only the sides.
- Remove the dough from the fridge. Roll out two-thirds of it and use it to line the base and sides of the tart tin.
- Pour the blackberry mixture onto the dough. Cut the remaining dough into long strips and lay them over the filling in a lattice pattern.
- Beat the remaining egg in a small bowl and brush it over the top of the tart. Sprinkle a little sugar on top and bake for 30 minutes. Remove from the oven and cut into slices to serve.
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
566 kcal
56 g
24 g
6 g
19 g
Ingredients
1 tart (8 servings)
Ingredients
250 g
200 g
300 g
2 tsp
2
200 g
1 sachet
Pinch of salt
blackberries
butter
plain flour
baking powder
eggs
sugar
vanilla sugar
Equipent
Tart tin (Ø ± 24 cm)
Rolling pin
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
556 kcal
56 g
24 g
6 g
19 g
Method
- Preheat the oven to 180°C (fan). Take the blackberries and butter out of the fridge so they can come to room temperature.
- Sift the flour and baking powder into a bowl. Add half of the eggs and mix well. Then add three-quarters of the sugar, the vanilla sugar, and the salt.
- Cut the butter into small cubes and knead it into the mixture until a smooth dough forms.
- Place the dough in a bowl, cover with cling film, and let it rest in the fridge for 20 minutes.
- Halve the blackberries. Heat a small saucepan, add the blackberries and the remaining sugar, and bring to the boil for about 2 minutes.
- Grease the tart tin or line the base with baking paper and grease only the sides.
- Remove the dough from the fridge. Roll out two-thirds of it and use it to line the base and sides of the tart tin.
- Pour the blackberry mixture onto the dough. Cut the remaining dough into long strips and lay them over the filling in a lattice pattern.
- Beat the remaining egg in a small bowl and brush it over the top of the tart. Sprinkle a little sugar on top and bake for 30 minutes. Remove from the oven and cut into slices to serve.
Have you made this recipe?
Have you baked this delicious blackberry tart? Share your photo on social media and tag us @beekersberries.
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What do you think of this recipe?
Storing blackberry tart
Even though this blackberry tart is irresistibly tasty, you might have some left over. Store the tart in cling film or an airtight container in the fridge for three to four days. Remove it from the fridge 30 to 60 minutes before serving for the perfect room temperature texture.
Beekers tip: You can even freeze the tart and keep it for up to three months. Cut it into slices first. Wrap the tart in cling film and aluminium foil, or place it in an airtight container. Defrost in the fridge and, if desired, bake for 10 minutes at 150°C for a crisp base.
Lactose-free blackberry tart
Do you have a lactose intolerance, or are you baking for someone who does? Finding a delicious lactose-free tart can often be a challenge. Luckily, this blackberry tart can easily be made lactose-free by swapping just one ingredient: replace the butter with lactose-free butter, and the tart will be completely lactose-free.
Stay up to date with all things berries via Instagram, TikTok, and Facebook. From new recipes and fun facts to a look inside our greenhouses – there’s always something to discover. Do you enjoy our berries or are you trying one of our recipes? Share your moment of joy with our strawberries, blueberries, raspberries, or blackberries by tagging us. Use the hashtag #TasteTheSummer and show us your creation.
