This rustic Blackberry Tart is super quick and easy to make. The combination of the flaky, buttery crust and the sweet yet tart blackberry filling is simply heavenly. No tart pan is required here!
Why we love this recipe
This blackberry tart is a simple yet impressive way to use lots of blackberries when in season. This tart might be simple to make but the flavours are just incredibly fresh and delicious!
Galettes are a wonderful dessert because they are so easy to make and require minimal effort. The buttery and lightly flaky shortcrust pastry (pâte brisée) is free formed so you don't need a tart pan or pie weights. The blackberry filling is equally easy to prepare in 5 minutes only.
The combination of buttery pastry and juicy, plump blackberries is simply heavenly. Serve it with more fresh blackberries, a dollop of whipped cream or a scoop of ice cream.
What is a Galette
A galette is a type of tart that is made without any baking pan. It is simply free-formed by folding the edges of the pastry over a filling. This French pastry is typically made with a fruity filling, but can also be turned into a savoury dish with the use of vegetables.
More galettes recipes:
What is blackberry tart made of:
Scroll down to recipe card below for all quantities
For the Tart Crust:
- Flour + Salt: Plain / All-Purpose Flour and a pinch of fine Table Salt.
- Sugar: caster sugar or fine granulated white sugar.
- Butter: unsalted butter, very cold and cut into small cubes.
- Water: very cold water. You might need a little bit more or less than the recommended quantity; it could vary based on the brand of flour you use. Rely on consistency rather than quantity here.
For the Blackberry Filling
- Blackberries: you will get the best results from fresh blackberries but the recipe will work with thawed and drained frozen blackberries as well.
- Cornstarch: used to help thicken any juices the fruits will release while baking. You could substitute it for another starch such as arrowroot or tapioca starch, or plain flour.
- Lemon: both the juice and the zest to balance the flavours and bring a pop of colour as well.
To finish the tart:
- Almond Meal: the trick to avoid a soggy tart bottom is to use an ingredient that will absorb the juices released from the fruits. I used almond meal here but it will also work with semolina or cornstarch.
- Egg: for the egg wash. This is optional and only used to create a golden shine on the crust edges.
- Raw Sugar: also optional, but a delicious and simple way to add some crunch to the dessert.
How to make Blackberry Tart
1. Making the galette pastry
The first step is to prepare the Pâte Brisée dough. You can use a store-bought shortcrust pastry if preferred - or even puff pastry. I make this pastry in the food processor but it can also be made by hands if preferred.
- Photo 1: Place the flour, sugar and salt in the bowl of your food processor and pulse for a few seconds to mix. Add the very cold butter cut into small cubes. Slowly pulse to cut the butter into the flour until you get very small crumbs of butter.
The larger the chunks of butter, the flakier the pastry will be. You can play with the size of butter pieces to create a different texture.
- Photo 2: Add the cold Water a little bit at the time while pulsing. Do not add all the water at once; you might need more or less than the recommended quantity depending on your flour.
- Photo 3: Continue to add the water while blending, and stop as soon as a rough dough starts to come together.
To know the pastry has the right consistency, gently press some of the crumbs together. If they stick together, it is ready.
- Photo 4: bring the pastry together into a disk and place between two sheets of baking paper / parchment paper. Using a rolling pin, roll into a large disk that is about 4 mm (1/6 inch) thick. Place in the fridge to chill for at least 1 hour.
The pastry can be made in advance and kept in the fridge for 24 hours. Store it in plastic wrap or already rolled into a flat disk between the two sheets of baking paper.
2. Preparing the blackberry filling
- Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Prepare a flat tray with a sheet of baking paper or baking mat. You will get the best results by using a perforated tray lined with a perforated baking mat.
- Photo 5: Place the blackberries in a large bowl along with the lemon zest and lemon juice and toss.
- Photo 6: Add the cornstarch and sugar.
- Photo 7: Combine by gently tossing the berries. They should be evenly covered with the rest of the ingredients.
- Photo 8: Place the chilled pastry over the prepared baking tray. Spread the almond meal over the pastry in an even layer, leave about 2 to 3 cm clear around the edges (3/4 to 1 inch).
3. Assembling the tart
- Photo 9: Pour the blackberry mixture in the centre of the pastry, spreading it slightly to get an even layer. Add any leftover juices from the bowl.
- Photo 10: Pick up the edges of the pastry and fold them over, slightly covering the blackberries.
Make sure there are no gaps in the folded crust where the filling could escape.
- Photo 11: Lightly whisk the egg in a small bowl and brush it over the rolled edges of pastry.
- Photo 12: Optionally, sprinkle the crust with some raw sugar.
- Bake for 35 to 40 minutes, or until the edges of the pastry are golden and the blackberries are very soft. Leave to cool down on a wire rack.
- Optionally finish with a little bit more lemon zest. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for example.
Yes - simply make sure to allow for the frozen blackberries to fully thaw and discard any liquid before using.
You can also use a Pâte Sablée (French Shortcrust Pastry) that is a bit richer than the pastry used here - or a Pâte Sucrée (Sweet Shortcrust Pastry) that has more of a sugar cookie texture.
Chocolate and blackberry is also a great flavour combination so you could even use my Chocolate Pie Crust!
The trick is to line the bottom of the pastry with an ingredient that will absorb any liquid or moisture released from the filling. I used almond meal here, but you could also use cornstarch or semolina for example.
I topped the galette with extra lemon zest for a pop of colour as well as flavour. I serve it with a scoop of chocolate ice cream, but the tart will also be great with vanilla ice cream, whipped cream or even Crème Anglaise!
Tips & Tricks
- The pastry needs to be rolled quite thinly or the balance between the crust and the fruit filling will be a bit off. I personally roll it into a 4 mm (1/6 inch) disk, using a rolling pin with thickness rings to roll it evenly.
- The pastry needs to rest for at least 1 hour in the fridge before using it - but it is better to rest it for even longer (overnight). You want the butter to be very cold to create a flaky texture. Resting it will also allow for the gluten to relax, giving you a tender texture that is easy to fold.
- You will get the best results by baking the blackberry tart over a perforated tray lined with a perforated baking mat. These type of utensils allow for an even air flow, which will bake the bottom of the crust perfectly.
- For a different flavour, replace part of the blackberries with other berries such as blueberries, strawberries or raspberries.
Storing & Freezing
This rustic blackberry tart is best stored it in the fridge. It will last for up to 3 days when refrigerate, but you will get the best textures by serving it within 24 hours. You can slightly reheat leftovers in the oven before serving.
You can freeze the whole baked galette or individual slices, and leave to thaw in the fridge or at room temperature for a few hours.
The best way to make it ahead is to simply prepare the pastry in advance and freeze it. Once thawed, top with the blackberry filling and bake.
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Rustic Blackberry Tart
Tart Pastry (Pâte Brisée)
- 180 gr Plain / All-Purpose Flour
- 15 gr Caster Sugar
- 1 pinch Fine Table Salt
- 90 gr Unsalted Butter - very cold
- 60 ml Water - very cold
- 400 gr Fresh Blackberries
- 1 teaspoon Lemon Zest - (about 1 small lemon)
- 30 ml Lemon Juice
- 15 gr Cornstarch
- 65 gr Caster Sugar
To assemble the Tart
- 10 gr Almond Meal
- 1 Egg - for egg wash (optional)
- Raw Sugar - to taste (optional)
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- Place the flour, sugar and salt in the bowl of your food processor and pulse for a few seconds to mix. Add the very cold butter cut into small cubes. Pulse to mix until you get very small crumbs of butter.
- Add the cold Water a little bit at the time while pulsing (see note 1) Stop when a rough dough starts to come together (see note 2).
- Bring the pastry together into a disk and place between two sheets of baking paper Using a rolling pin, roll into a large disk that is about 4 mm (1/6 inch) thick. Place in the fridge to chill for at least 1 hour.
- In a large bowl, toss together the blackberries, lemon zest and lemon juice. Mix in the cornstarch and sugar; the blackberries should be evenly covered with all the other ingredients.
Assembling the tart
- Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Prepare a flat tray with a sheet of baking paper or baking mat (see note 3).
- Remove the baking paper and place the chilled pastry over the prepared baking tray.
- Spread the almond meal over the pastry in an even layer, leave about 2 to 3 cm clear around the edges (3/4 to 1 inch). Top with the blackberry mixture, spread into an even layer.
- Pick up the edges of the pastry and fold them over, slightly covering the outer ring of blackberries. Make sure there are no gaps within the folded pastry where the filling could escape.
- Optional: lightly whisk the egg in a small bowl and brush it over the rolled edges of pastry. Sprinkle the crust with some raw sugar.
- Bake for 35 to 40 minutes, or until the edges of the pastry are golden and the blackberries are very soft. Leave to cool down on a wire rack before serving.
Tried this recipe? Make sure to leave a comment and star rating below!
- Do not add all the water at once; you might need more or less than the recommended quantity depending on your flour. Rely on the consistency rather than the quantity.
- To know the pastry has the right consistency, gently press some of the crumbs together. If they stick together, it is ready.
- You will get the best results by using a perforated tray lined with a perforated baking mat, which will allow for the even baking of the tart
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