Blackberry Tart

Blackberries are in season, and they’re basically nature’s candy – sweet, juicy, and packed with goodness!

This tart is the perfect way to showcase those ripe, bursting-with-flavor berries. It’s super easy to make, with just a touch of sugar to let those blackberries shine. Delicate and flavorful, this dessert will have you thinking, “Why didn’t I make this sooner?” And the best part? It takes almost no effort to put together – just a little love, a handful of blackberries, and voilà, the perfect treat!

Whether you’re a baking pro or a newbie, this tart is a total win.

Ingredients: (for a 28 cm pan)

For the filling:

• 1 kg fresh / or frozen blackberries (you can also use other fruits: blueberries, raspberries, apricots, peaches, mixed berries, cherries, sour cherries, etc.)
• 5 tablespoons brown sugar
• 5 tablespoons flour
• a dash of vanilla essence

For the dough:

• 300 g flour
• 1 large egg
• 6 tablespoons water
• 100 g butter at room temperature
• 100 g powdered sugar (I used vanilla)
• a pinch of vanilla essence

For brushing the pie before baking:

• One small egg

Preparation:

Rinse the blackberries thoroughly, then place them in a pot with the 5 tablespoons of sugar. Cook over low heat, stirring frequently, for about 5–8 minutes. Once softened, remove the pot from the heat, add the 5 tablespoons of flour, and return it to the stove, stirring constantly. When the mixture thickens, take it off the heat again, stir in the vanilla extract, and set it aside to cool.

While the filling cools, prepare the dough. In a bowl, beat the butter and powdered sugar together for 2–3 minutes. Add the egg and mix well, then pour in the water and mix again. Gradually add the flour, mixing first with a hand mixer, then kneading by hand. If the dough is too soft or sticky, add a little more flour, one spoonful at a time, until it comes together into a smooth, manageable ball.

Place the dough on a piece of plastic wrap, wrap it tightly, and freeze it for 40 minutes. Once the time is up, take the dough out of the freezer and divide it into four equal parts. Wrap one quarter back in foil and place it in the fridge until you’re ready to use it.

On a floured surface, roll out the remaining 3 quarters of dough into a round shape using a rolling pin. Line a baking tray with parchment paper, then carefully transfer the rolled-out dough onto the tray. Press it gently into the edges and trim off any excess.

Pour the fruit filling into the prepared tart base. Take the remaining dough out of the fridge and roll it out with a rolling pin. Cut it into strips and arrange them over the tart in a crisscross pattern to create a lattice top. I also added a few little hearts for decoration—just a fun way to use up all the dough without wasting any!

Crack the small egg into a bowl and beat it lightly with a fork. Using a pastry brush, gently brush the egg over the top of the tart.

Bake the tart in the preheated oven for about 30–35 minutes, or until the top is golden brown. Let it cool completely, then place it in the fridge for at least 2 hours. Serve it chilled—it’s absolutely delicious!

Keep in mind, the tart has a naturally tangy flavor. If you prefer it sweeter, feel free to add extra sugar to the filling and sprinkle a bit on top before baking.

If you try the recipe, let me know how you liked it! 😊

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