Blueberry and Blackberry Tart
By Wafa — 100+ tested recipes
This blueberry and blackberry tart celebrates the sunny flavors of summer. A spectacular dessert, rich in color and flavor, that can easily be adapted with other seasonal fruits.
Ingredients
- 250 g flour (Sweet shortcrust pastry)
- 150 g butter (Sweet shortcrust pastry)
- 30 g sugar (Sweet shortcrust pastry)
- 30 g cold water (approx. 3 tbsp) (Sweet shortcrust pastry)
- 3 g salt (Sweet shortcrust pastry)
- 350 to 400 g mix of blueberries and blackberries (Filling)
- 60 g sugar (Filling mixture)
- 2 tbsp lemon juice (Filling village)
- 1 tbsp cornstarch (Filling mixture)
Instructions
- 1For the sweet pastry - in a large bowl, mix the flour with the sugar and salt.
- 2Add the butter cut into small pieces and work the mixture with your fingertips until you reach a sandy texture.
- 3Gradually incorporate the cold water while mixing until the dough forms.
- 4Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
- 5For the filling - in a bowl, gently mix the fruit, lemon juice, and cornstarch until the fruit is well coated.
- 6Preheat your oven to 180°C (350°F).
- 7Roll out the sweet pastry on a lightly floured work surface using a rolling pin and transfer it onto a sheet of parchment paper.
- 8Pour the fruit filling onto the dough and fold the edges of the pastry inwards. (Sprinkle some sugar on the edges if you like for an extra gourmet touch 😊.)
- 9Bake for 30 to 35 minutes or until the pastry is golden brown and the fruit is well cooked.
Tips
- The tart is even better the next day.
- Can be enjoyed warm with a scoop of ice cream.
- Do not skip the resting time for the dough to prevent it from shrinking during baking.
Substitutions
- blueberries and blackberries → raspberries, peaches or nectarines — Adjust the sugar level according to the sweetness of the chosen fruit.
Nutrition
Frequently asked questions
Can I change the fruits?
Absolutely, you can certainly substitute other fruits in a blackberry tart; however, it is crucial to adjust the amount of sugar used based on your chosen fruit. Since blackberries have a relatively low sugar content, sweeter fruits will require a reduction in the amount of added sugar.
Why should I let the pastry dough rest?
This step allows the gluten in the flour to relax, making the dough easier to roll out and preventing it from shrinking during baking. Chilling also firms up the butter for a final crumbly, shortbread-like texture.
Is it essential to use a stand mixer to prepare the dough?
No, having a stand mixer is not a necessity for preparing the dough. While it can make the process faster and less laborious, a little effort and elbow grease are more than enough.
Reviews
You might also like
Rustic Plum Tart
Discover this rustic plum galette: a crispy homemade crust, juicy plums, and a touch of crunchy pistachios for a delicious and comforting autumn dessert.
Pear and Hazelnut Tart
Discover a gourmet homemade tart combining the melting sweetness of pears with the warm aroma of hazelnuts. A simple and irresistible recipe, perfect for an afternoon snack or a friendly dessert.
Apricot and Rosemary Thin Tart
An express thin tart that combines the crunch of puff pastry with the sweetness of roasted apricots and the woody scent of rosemary. An elegant and quick summer dessert.
Apple Tart
Apple tart is a timeless classic of French pastry. A convivial recipe featuring homemade shortcrust pastry, melting apples, and a hint of cinnamon for a truly comforting result.
Crustless French Custard Tart (Flan Pâtissier)
A delicious and comforting recipe for crustless French custard tart (flan pâtissier), offering an extremely creamy texture and deep vanilla flavor without the heaviness of traditional pastry.