Blackberry Tart is a delightful dessert that combines the tangy brightness of lemon curd with the sweet-tart flavor of blackberries, all nestled in a buttery, flaky tart shell.
This dessert is a perfect balance of sweet, tart, and creamy flavors, offering a delightful array of tastes and textures that appeal to a wide range of palates. The buttery, crumbly crust provides a satisfying base, while the zesty lemon curd delivers a bright and tangy contrast that enlivens the senses. Each bite is a refreshing burst of fruity sweetness and lemon tang, making it an irresistible treat.
Ideal for summer gatherings, this tart’s vibrant colors and light, citrusy flavor make it a crowd-pleaser at outdoor picnics, barbecues, and garden parties. Its sophisticated appearance and balanced taste also make it an elegant choice for holiday celebrations, formal dinners, or special events.
Despite its gourmet presentation, this tart is surprisingly simple to prepare, making it a go-to dessert for any occasion that calls for something both show-stopping and fuss-free. Whether enjoyed with a chilled glass of wine or a steaming cup of tea, this tart is sure to leave a lasting impression on all who indulge.
By preparing a homemade shortbread crust, you don’t have to worry about excess dough, cleaning your lightly floured surface, or working with puff pastry.
Serving Suggestions & Tips
- Add pie weights to the homemade crust as it cooks for a thinner bottom crust.
- Garnish your tart with fresh blackberries, more blackberry jam, powdered sugar, whipped topping, dark chocolate or white chocolate peels, fresh mint leaves, edible flowers, or lemon slices.
- If you don’t have a stand mixer, you can make the shortbread crust using a food processor, which will give you a similar effect.
- Separate the egg yolk from the egg white and save the egg whites to make a breakfast omelet.
- You can use a mini rolling pin to press the crust into the tart pan.
- Without a stand mixer, use a large bowl and an electric hand mixer to make the shortbread tart crust.
- Make sure the butter is at room temperature, as cold butter won’t cream as well.
- For easier serving, prepare in a springform pan with a removable bottom and line the pan with parchment paper.
Blackberry Tart Step by Step
Ingredients
Shortbread Crust
- 12 tbsp salted butter (at room temperature)
- ½ cup white sugar
- 1 ½ cup all-purpose flour
- ⅛ tsp salt
Lemon Curd & Blackberry Filling
- 6 egg yolks
- ¾ cup white sugar
- ⅓ cup lemon juice
- 2 tbsp lemon zest
- 8 tbsp salted butter (at room temperature)
- ¾ cup blackberry preserves
Preparation
Crust
Preheat the oven to 375 degrees Fahrenheit and generously grease an 8-inch tart pan.
In the bowl of a stand mixer, cream the butter and sugar on medium speed for about 5 minutes, until pale and smooth.
Slowly add the flour and salt until it becomes a crumbly dough.
Press the dough into the bottom of the prepared tart pan in an even layer.
Bake for about 20 minutes, until the tart crust is lightly golden brown.
Allow the crust to cool to room temperature.
Lemon Curd Filling
Add 1 inch of water to a small saucepan that will fit a metal bowl or double boiler and bring to a simmer over medium heat.
In a small bowl, whisk the egg yolks and sugar until smooth.
Whisk in the lemon juice and lemon zest until combined.
Place the lemon curd mixture in a double boiler and stir continuously for about 10 minutes, until the mixture thickens and coats the back of a spoon, making sure to scrape the sides of the pan as you stir.
Turn off the heat then whisk in the butter, a little bit at a time.
Assembly
Spread the blackberry preserves in an even layer on top of the shortbread crust tart shell
Pour the warm lemon curd tart filling on top of the blackberry layer and smooth into an even layer
Chill the tart in the refrigerator for at least one hour
Garnish with more blackberry preserve and powdered sugar and serve cool
Blackberry Tart Leftovers
Storage: Cover any leftover tart with plastic wrap and place in the refrigerator for up to 3 days.
Freezing: To freeze, make sure the tart is cool, then wrap it in plastic wrap and aluminum foil and place the tart in a freezer bag if you can fit it in one. For the best results, freeze for up to one month. Thaw overnight in the refrigerator before adding any garnish and serving cold.
Recipe
Originally Published On: December 23, 2024
Blackberry Tart
Ingredients
- 12 tbsp salted butter (at room temperature)
- ½ cup white sugar
- 1 ½ cup all-purpose flour
- ⅛ tsp salt
- 6 egg yolks
- ¾ cup white sugar
- ⅓ cup lemon juice
- 2 tbsp lemon zest
- 8 tbsp salted butter (at room temperature)
- ¾ cup blackberry preserves
Recommended Equipment
- Tart Pan
Instructions
- Preheat the oven to 375 degrees Fahrenheit and generously grease an 8-inch tart pan
- In the bowl of a stand mixer, cream the butter and sugar on medium speed for about 5 minutes, until pale and smooth
- Slowly add the flour and salt until it becomes a crumbly dough
- Press the dough into the bottom of the prepared tart pan in an even layer
- Bake for about 20 minutes, until the tart crust is lightly golden brown
- Allow the crust to cool to room temperature
- Add 1 inch of water to a small saucepan that will fit a metal bowl or double boiler and bring to a simmer over medium heat
- In a small bowl, whisk the egg yolks and sugar until smooth
- Whisk in the lemon juice and lemon zest until combined
- Place the lemon curd mixture in a double boiler and stir continuously for about 10 minutes, until the mixture thickens and coats the back of a spoon, making sure to scrape the sides of the pan as you stir
- Turn off the heat then whisk in the butter, a little bit at a time
- Spread the blackberry preserves in an even layer on top of the shortbread crust tart shell
- Pour the warm lemon curd tart filling on top of the blackberry layer and smooth into an even layer
- Chill the tart in the refrigerator for at least one hour
- Garnish with more blackberry preserve and powdered sugar and serve cool
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
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This recipe is perfect and the flaky tart shell with the tangy lemon curd and sweet blackberries combined tasted so good. Thanks for sharing!
This Blackberry Tart with Lemon Curd Filling is a delightful blend of buttery crust, tangy lemon curd, and sweet blackberry preserves. Perfect for any occasion, it’s elegant, vibrant, and surprisingly easy to make!
This Blackberry Tart sounds absolutely delicious! The combination of tangy lemon curd and sweet blackberries must be divine. Perfect for summer gatherings or holiday desserts.
Just looking at this tart is making me so hungry! It’s so pretty, and it sounds so good!
I love the combination of berries and lemon. It’s so classic. This looks amazing!
First of all, this is such a beautiful dessert! Secondly, it sounds delicious and really looks yummy. Lastly, I love that it is easy to make and perfect this holiday season for an afternoon pick me up! I would totally eat this with my favorite cup of java.
I’ve never made a tart before, I wouldn’t mind trying out this recipe! It look delicious!
The blackberry tart with lemon curd filling sounds like a delicious treat. I love how simple yet fancy it looks – perfect for a cozy dessert with a fresh twist.
It is a really interesting recipe. We love eating berries, but I have never tried to use blackberries in baking. Plus, I love lemon in cakes and pies. I`ll try your recipe soon.
I think this is so different! I love it for that fact alone…and I like anything lemon.
Wow! This is my first time knowing blackberry lie. I can see that it is delicious, thanks for sharing the recipe I think I can do some of it.
The last time i heard of tart was back in school days. I tried to make it, but it did not work. I love lemon, not sure about blackberries though. I’m sure this would taste really nice.
This blackberry tart with lemon curd looks absolutely delicious! Such a perfect combo of flavors—can’t wait to try it!