Blackberry Tart
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Cook time: 
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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.
Recipe by Liz The Chef at