Blackberry Tart

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Blackberry Tart

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.

Blackberry Tart
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A fresh blackberry tart, made easily by using defrosted puff pastry and a simple, creamy spread.
  • 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
  1. Preheat oven to 400 degrees.
  2. 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.
  3. Brush pastry lightly with the beaten egg.
  4. 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.
  5. 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.
  6. Whisk together the sour cream, whipped cream cheese, remaining 3 tablespoons of sugar, vanilla and lemon zest.
  7. 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.


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23 Responses to Blackberry Tart

  1. Elizabeth April 19, 2013 at 10:53 am #

    I love how easy this is, but how elegant and delicious. This is my kind of dessert. I am not much of a baker.

    • Liz April 19, 2013 at 12:30 pm #

      Thanks, Elizabeth -I’m having fun with the recipe, thinking of different variations.

    • Sandra Menard July 20, 2022 at 5:44 pm #

      When baking blackberry tarts my tarts spread . What am I doing wrong ?

  2. TheWimpyVegetarian April 19, 2013 at 11:03 am #

    This is the PERFECT spring and summer dessert. So easy, and so delicious!! And what a beautiful photo, Liz!!

    • Liz April 19, 2013 at 12:31 pm #

      Rhubarb is next, I think, Susan, maybe with some strawberries…

  3. Lynda - TasteFood April 19, 2013 at 1:08 pm #

    I almost bought blackberries at the store today. Now I wish I did. Great photo and recipe, Liz.

    • Liz April 19, 2013 at 2:01 pm #

      There’s always next time, Lynda – 😉

  4. Jayne April 19, 2013 at 1:32 pm #

    Wow, what an easy yet delicious idea! Great photo!

    • Liz April 19, 2013 at 2:01 pm #

      Jayne, thanks – crazy about those lemon brownies of yours…

  5. Suzanne April 20, 2013 at 6:40 am #

    This is gorgeous Liz!

    • Liz April 20, 2013 at 7:48 am #

      Thanks – I had fun making and then shooting it – tried not to eat it – not on my diet 😉

  6. Rosie @ Blueberry Kitchen April 21, 2013 at 6:01 am #

    I love berry tarts, yours looks so delicious! Thanks for the recipe!

    • Liz April 21, 2013 at 10:15 am #

      Sure, I hope you enjoy it –

  7. Wendy Read April 21, 2013 at 5:57 pm #

    Just the perfect dessert! I love the way the embossing dots on the plate mimic the dots in the blackberries..gorgeous photo Liz 🙂

    • Liz April 22, 2013 at 7:58 am #

      Gosh, I hadn’t noticed that, Wendy –

  8. Oui, Chef April 22, 2013 at 6:07 am #

    Almost too pretty to eat…….almost.

  9. Laura @ Family Spice April 23, 2013 at 6:57 am #

    Oh, Liz! This is beautiful! And I totally agree about puff pastry. Always have some in the freezer waiting for me!

    • Liz April 23, 2013 at 7:39 am #

      Thanks, Laura – I love how easy it is to work with –

  10. Lisa @ Whisk & Cleaver April 23, 2013 at 8:46 am #

    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.

    • Liz April 23, 2013 at 12:06 pm #

      I wish I knew where to send you for the gluten-free puff pastry.

  11. sippitysup April 24, 2013 at 11:43 am #

    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

  12. Kim May 2, 2013 at 9:37 am #

    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… 🙂


    • Liz May 2, 2013 at 10:45 am #

      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.

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