Looking for a quick, elegant spring dessert? This fresh blackberry tart pulls together easily, thanks to ready-made puff pastry that is very user-friendly. For us non-bakers of the world, puff pastry, found in the frozen dessert section of your grocery store, is a godsend and can be the starting point of so many fabulous desserts. Watch your pastry as it cooks, as the cooking time varies from oven to oven. Mine was done in 16 minutes!
I used blackberries here, but strawberries, raspberries or blueberries would be equally delicious. If your knife skills are decent, think about experimenting with thinly sliced peaches or plums, once summer fruit comes into season.
While the pastry bakes, you prepare a simple cream spread. Once the pastry cools, all you do is gently spread the cream onto the cooked pastry crust, dot with berries and serve.
TIP: Trim the edges of the pastry, just slightly, before baking to insure even rising of the dough. Assemble this dessert just before serving, to avoid biting into pastry that might become soggy if the tart sits too long.
- 1 frozen puff pastry sheet, defrosted overnight in the fridge
- 1 large egg, beaten
- ¼ cup white sugar
- ½ cup sour cream
- ⅓ cup whipped cream cheese
- ½ teaspoon vanilla
- ½ teaspoon Meyer lemon zest, or any fresh lemon zest
- 2 cups fresh blackberries
- lemon zest curls, optional garnish
- Preheat oven to 400 degrees.
- Trim the edges of the defrosted pastry and place on buttered parchment paper lining a sheet pan. Turn the pastry over so that the creases don't split while baking it.
- Brush pastry lightly with the beaten egg.
- Make a ¾ inch border around the dough by pressing a fork to make parallel lines in the dough. Prick inside the border with a fork and sprinkle 1 tablespoon of sugar on top.
- Bake in the lower half of the oven for about 20 minutes, until the pastry is puffed and golden. Cool on a rack while you make the creamy spread.
- Whisk together the sour cream, whipped cream cheese, remaining 3 tablespoons of sugar, vanilla and lemon zest.
- Once the pastry has fully cooled, spread the cream over the pastry, keeping the edges neat and clean. Dot with berries. Garnish and serve at once.
I love how easy this is, but how elegant and delicious. This is my kind of dessert. I am not much of a baker.
Thanks, Elizabeth -I’m having fun with the recipe, thinking of different variations.
When baking blackberry tarts my tarts spread . What am I doing wrong ?
This is the PERFECT spring and summer dessert. So easy, and so delicious!! And what a beautiful photo, Liz!!
Rhubarb is next, I think, Susan, maybe with some strawberries…
I almost bought blackberries at the store today. Now I wish I did. Great photo and recipe, Liz.
There’s always next time, Lynda – 😉
Wow, what an easy yet delicious idea! Great photo!
Jayne, thanks – crazy about those lemon brownies of yours…
This is gorgeous Liz!
Thanks – I had fun making and then shooting it – tried not to eat it – not on my diet 😉
I love berry tarts, yours looks so delicious! Thanks for the recipe!
Sure, I hope you enjoy it –
Just the perfect dessert! I love the way the embossing dots on the plate mimic the dots in the blackberries..gorgeous photo Liz 🙂
Gosh, I hadn’t noticed that, Wendy –
Almost too pretty to eat…….almost.
Oh, Liz! This is beautiful! And I totally agree about puff pastry. Always have some in the freezer waiting for me!
Thanks, Laura – I love how easy it is to work with –
Liz – this is a beautiful dessert! I love using fresh berries with pastry. I’m on the lookout for a gluten-free puff pastry so I can make this.
I wish I knew where to send you for the gluten-free puff pastry.
I made something similar in Palm Springs this past weekend. Crowd pleasing and it didn’t take me away from duties by the pool drinking beer for too long. GREG
This is beautiful. I’m hosting friends on Saturday night and looking for a “quick” dessert. I think this is it!!! Since I already have puff pastry in the fridge… 🙂
Great – it is impressive – just assemble shortly before serving – you can bake the pastry in advance – watch carefully in your good oven – it cooks fast.