Homemade Fresh Berry Tart Recipe

Fresh Blackberry and Blueberry Tart (Black and Blue Berry Tart)
Fresh Blackberry and Blueberry Tart (Black and Blue Berry Tart) | Source

Fresh Berry Tart

5 stars from 4 ratings of Black and Blue Berry Tart

My Blackberry Bushes

Big blackberry bushes have big blackberry thorns!
Big blackberry bushes have big blackberry thorns! | Source

Homemade Berry Tart Recipe

Complete Tart Recipe From Dough To Filling

Growing in my backyard are these wild and unmanageable blackberry bushes. Thick with thorns, spiderwebs, and the most amazingly plump and flavorful berries. Before the thicket was able to completely take over, I decided to pick as many of these fresh black-beauties and add them to a mascarpone cheese-filled tart. It was far easier than I imagined and the outcome, when combined with sweet blueberries and the sweet creamy filling, ended up being a Blackberry and blueberry tart my family could not stop eating!

What Is A Pie

A pie and a tart have some differences; pies have sloped sides with either a top or bottom crust, or with both top and bottom crust.
A pie and a tart have some differences; pies have sloped sides with either a top or bottom crust, or with both top and bottom crust. | Source

Pie vs. Tart: What's The Difference

What Makes A Pie A Pie

A pie can be a savory or sweet preparation that offers both, a filling and a crust. The side of a pie pan has angled sides which are wider at the top, creating a sloped outer edge. This delight can have a bottom crust only, or a top crust only, as well as having both a top and bottom crust. Pie crust is usually made using flour, salt, cold water, and some form of fat (like butter, lard, shortening, or some combination of these).

What Is A Tart

A tart has shallow sides, bottom crust only, and a removable bottom.
A tart has shallow sides, bottom crust only, and a removable bottom. | Source

What Makes A Tart A Tart

A tart can be a savory or sweet preparation that has low (shallow) sides and ONLY a bottom crust. Tart crusts are generally made from pastry dough; flour, unsalted butter, sometimes sugar, and cold water. The idea with this crust is to create a crumbly sturdy or firm vessel. Tart pans are specially designed with a removable bottom—sometimes tarts are created using a pastry ring mold on a baking sheet—so it can be unmolded and served sliced before heading to the dinner or dessert table.

Cook Time (Not including 1-1/2 hours chill time for pastry dough)

Prep time: 25 min
Cook time: 35 min
Ready in: 1 hour
Yields: Serves 8 people easily.
Berries and the acid from lemons make a very good combination!
Berries and the acid from lemons make a very good combination! | Source

NOTE: Making A Tart Dessert

Don't let the instructions scare you off, it looks like a lot of steps, but it really isn't. The pastry dough (which is actually very easy to make because the food processor does all of the work for you) takes about 5 minutes to complete and shape into a disc. The rest of the recipe is a real breeze. So, let's get started making your beautiful Black And Blue Berry Tart!

Ingredients for Tart Crust, Filling, Glaze, and Topping

  • (crust) 1 cup All Purpose Flour
  • (crust) 1/4 cup Ground Almonds, A spice grinder works great for this!
  • (crust) 1-1/2 teaspoons Granulated White Sugar
  • (crust) 1/4 teaspoon salt
  • (crust) 1 stick (1/2 cup) Unsalted Butter, VERY COLD & cut in 1/2" cubes
  • (crust) 1/4 teaspoon Almond Extract, Added to the cold water
  • (crust) 4 to 6 tablespoons Ice Cold Water, Add almond extract to 4 TBL of the water and mix.
  • (filling) 1 cup Mascarpone Cheese
  • (filling) 1/3 cup Heavy Cream, Very cold
  • (filling) 1/4 cup Granulated White Sugar
  • (filling) 1/2 teaspoon Vanilla Extract
  • (glaze) 1 cup Granulated White Sugar
  • (glaze) 1 cup Water
  • (glaze) 2 lemons Juice and zest
  • (topping) 2 cups Blackberries, Rinsed, dried and chilled
  • (topping) 2 cups Blueberries, Rinsed, dried and chilled

Technique For Making Tart Crust (for our recipe, follow the measurments in the ingredients section of the article, not those in the video)

Step By Step Berry Tart Instructions

Click thumbnail to view full-size
Pastry dough is a lot more simple to make than it sounds! Add ice cold almond water 1 TBL at a time, pulsing each time. Th second the dough binds together, pour it out onto a lightly floured surface.Pull dough together into a disc, wrap in plastic wrap, and chill for at least 1 hour in the refrigerator. In the mean time, you will be making a simple lemon glaze (syrup) which brings a boost of flavor and visual appeal to your finished fresh berry tart.Start the filling by combining mascarpone cheese, sugar, vanilla, and heavy cream.Beat the ingredients until they reach the stiff-peak stage. Only about 90 seconds. If you over beat the filling it will break and take on a very unpleasant texture. Roll out the chilled dough to a 12' diameter (about 1/8" thick). Put in pan, press into sides, cut extra from top, and chill in freezer for 30 minutes.Poke hole in bottom of crust with a fork, add weights, bake 20 min. remove weights bake 10 more minutes. Remove to cool at room temperature.Fill tart crust, arrange berries on top in a beautiful pattern.Brush on the chilled lemon glaze.
Pastry dough is a lot more simple to make than it sounds!
Pastry dough is a lot more simple to make than it sounds! | Source
Add ice cold almond water 1 TBL at a time, pulsing each time. Th second the dough binds together, pour it out onto a lightly floured surface.
Add ice cold almond water 1 TBL at a time, pulsing each time. Th second the dough binds together, pour it out onto a lightly floured surface. | Source
Pull dough together into a disc, wrap in plastic wrap, and chill for at least 1 hour in the refrigerator.
Pull dough together into a disc, wrap in plastic wrap, and chill for at least 1 hour in the refrigerator. | Source
In the mean time, you will be making a simple lemon glaze (syrup) which brings a boost of flavor and visual appeal to your finished fresh berry tart.
In the mean time, you will be making a simple lemon glaze (syrup) which brings a boost of flavor and visual appeal to your finished fresh berry tart. | Source
Start the filling by combining mascarpone cheese, sugar, vanilla, and heavy cream.
Start the filling by combining mascarpone cheese, sugar, vanilla, and heavy cream. | Source
Beat the ingredients until they reach the stiff-peak stage. Only about 90 seconds. If you over beat the filling it will break and take on a very unpleasant texture.
Beat the ingredients until they reach the stiff-peak stage. Only about 90 seconds. If you over beat the filling it will break and take on a very unpleasant texture. | Source
Roll out the chilled dough to a 12' diameter (about 1/8" thick). Put in pan, press into sides, cut extra from top, and chill in freezer for 30 minutes.
Roll out the chilled dough to a 12' diameter (about 1/8" thick). Put in pan, press into sides, cut extra from top, and chill in freezer for 30 minutes. | Source
Poke hole in bottom of crust with a fork, add weights, bake 20 min. remove weights bake 10 more minutes. Remove to cool at room temperature.
Poke hole in bottom of crust with a fork, add weights, bake 20 min. remove weights bake 10 more minutes. Remove to cool at room temperature. | Source
Fill tart crust, arrange berries on top in a beautiful pattern.
Fill tart crust, arrange berries on top in a beautiful pattern. | Source
Brush on the chilled lemon glaze.
Brush on the chilled lemon glaze. | Source

Finished Berry Tart Pattern

Finished berry tart.
Finished berry tart. | Source

A Fresh Berry Tart Goes Pretty Fast!

A fresh berry tart won't last long once it has been sliced!
A fresh berry tart won't last long once it has been sliced! | Source

Instructions For Making A Berry Tart

  1. PASTRY CRUST PART 1: A). Combine flour, ground almonds, and sugar in a food processor. Pulse to mix. B). Add the very cold 1/2" butter cubes and pulse 7 or 8 times until it looks like course sand. C). Add the almond extract to 4 tablespoons of the ice cold water. Add this water to the flour and butter mix one tablespoon at a time, pulsing 1 time between each spoonful. Add more water a tablespoon at a time if needed. D). When the dough begins to just slightly bind together, remove from bowl and ball it up. E). On a lightly floured surface shape the dough into a 5" or 5-1/2" disc. F). Wrap the disc tightly in plastic wrap and refrigerate for at least one hour.
  2. PASTRY CRUST PART 2: G). Remove disc from refrigerator and allow to sit at room temp for 5 minutes. H). Sprinkle a little flour on a cold surface and on the top of the disc. Using a rolling-pin roll out the disc to a 12" circle (about 1/8" thick). I). Carefully place dough into a 9" fluted tart pan. Gently press the dough into the sides of the pan. Let the dough come up the sides so it is slightly above the rim, then, trim flush to pan rim. J). Place tart crust in the freezer for 30 minutes. K). Preheat oven to 350°F. L). Remove the tart from freezer and poke the bottom with a fork several times. M). Line the crust with foil and fill with beans or pastry weights. N). Place tart pan on the middle rack and bake 20 minutes. O). Remove the weights from the tart by grabbing the sides of the foil, and then return tart to the oven and bake another 10 to 15 minutes until lightly golden brown at the edges. P). Remove from oven, and allow to cool completely at room temperature.
  3. LEMON GLAZE: While your tart crust is cooling, in a small saucepan over medium-high heat, bring 1 cup of sugar and 1 cup of water to a boil. Reduce heat to a moderate boil for about 5 minutes stirring very frequently. Take off heat, add juice and zest of 2 lemons and stir to combine. Bring back to a boil for 30 seconds, remove from heat and chill in refrigerator until you are ready to glaze the tart.
  4. TART FILLING: On high, beat together (using either a hand mixer or a stand mixer) mascarpone cheese, heavy cream, sugar, and vanilla extract until stiff peaks are achieved-- about 90 seconds, no longer or the filing can break and look more like cottage cheese than a creamy tart filling. Scoop mixture into cooled crust and spread it evenly so the top is very smooth and level.
  5. TART BERRIES: Place one row of blackberries closest to the outer edge of the tart and all of the way around the perimeter. Inside this row, place a row of blueberries so they are butted up close to the first row all of the way around. Continue this process until the top of the tart is completely covered in a beautiful pattern. Using the lemon syrup (GLAZE) brush the berries coating them until they are shiny and glistening.
  6. TART SERVICE: Remove the sides (outer rim) of tart pan, you may have to carefully nudge the crust away from the pan sides with a butter knife. Slice 8 pieces using a sharp knife or pie spatula and serve.

Mascarpone Cheese (plain)

Nutrition Facts
Serving size: 1 ounce
Calories 120
Calories from Fat117
% Daily Value *
Fat 13 g20%
Saturated fat 7 g35%
Carbohydrates 35 g12%
Sugar 0 g
Fiber 0 g
Protein 2 g4%
Cholesterol 35 mg12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Where Do The Most Blueberries Grow

show route and directions
A markerMaryland, USA -
Maryland, USA
[get directions]

Maryland provides large cultivation of blueberries.

B markerWestern Oregon -
Western, Eugene, OR, USA
[get directions]

Western Oregon provides large cultivation of blueberries, as well.

C markerMichigan, USA -
Michigan, USA
[get directions]

Michigan provides large cultivation of blueberries, as well.

D markerNew Jersey, USA -
New Jersey, USA
[get directions]

New Jersey provides large cultivation of blueberries, as well.

E markerNorth Carolina, USA -
North Carolina, USA
[get directions]

North Carolina provides large cultivation of blueberries, as well.

F markerWashington (State) USA -
Washington, USA
[get directions]

Washington provides large cultivation of blueberries, as well.

G markerCalifornia, USA -
California, USA
[get directions]

Blueberry growth is rapidly increasing in California. This is due to the introduction of new varieties originating on the east coast of North America.

What You Think Really Does Matter!

Has making a tart dessert been something you have avoided because it sounds too difficult?

See results without voting

Rasberry Upside Down Cake; A Recipe For You And Your Kids!

Nothing like a fun afternoon spent with your kids in the kitchen! Fun, learning, bonding, and cake! Try making this easy Raspberry Upside Down Cake Recipe that you and the kids will enjoy from start to yummy finish!

Making A Tart Of Any Kind

If berries are not your thing, you can always try different toppings. Most fruit works well with the vanilla mascarpone filling, and chocolate always brings a welcome taste experience. And don't forget about those fresh strawberries and kiwi, which make phenomenal tarts! Use your imagination and favorite combinations to discover first hand that making tarts is no more difficult—and possibly a whole lot easier—than making the same old pie. Enjoy!

Beautiful Black and Blue Berry Tart

A "Blackberry and Blueberry Tart" is as beautiful as it is tasty!
A "Blackberry and Blueberry Tart" is as beautiful as it is tasty! | Source

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Comments For "Fresh Berry Tart Recipe" 21 comments

remaniki profile image

remaniki 4 years ago from Chennai, India

Hi K9keystrokes,

Looks yummy! Wonderful recipe here. Thanks for sharing this tasty delicacy with your fellow hubbers. Sharing it across for the benefit of all. Cheers, Rema.


Daisy Mariposa profile image

Daisy Mariposa 4 years ago from Orange County (Southern California)

India,

This recipe looks wonderful! Thanks for sharing it with us.

Happy September 9th Birthday, my friend. Enjoy your day.


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

@Denise Handlon~ How honored am I right now to find your comment here and that you will be linking in! Nothing would make me happier!...I am always so overjoyed to see you made it by. Cara is so nice for suggesting you read this recipe (her upside down raspberry cake recipe looks SooOOoo good that I had to highlight it in the body of this article!). I'm betting with all those berries in your daughter's yard that many tarts, pies, and jams are in your family's future! I can't wait to read your hub about these delightful blackberry bushes. Thank you so much for making it by, and for sharing your story. I am grateful in every way.

Super Big HubHugs, Denise~

@Teresa Coppens~ Thanks! I am so glad you will trying the recipe. I appreciate that you made it by to comment. Your support is important to me.

HubHugs~

@Shesabutterfly~ For me, taking the pictures is half the fun of writing the article. Thank you for acknowledging your like for them. I would love to know how your tart turns out should you decide to make one for yourself! Thank you for sharing your comments! I am always grateful when you do.

HubHugs~


Denise Handlon profile image

Denise Handlon 4 years ago from North Carolina

I had to stop by on Cara's prompting. She bragged you and this hub up. haha. Well, rightly so...AWESOME. I may just have to give it a try.

One of my hubs, (Summer Gardens) is about my youngest daughter's garden and her very huge bb bushes. I plan on linking this hub with mine, okay? Oh, lots of photos on that hub showing the scrumptious berries that you write about here. Rated 5 stars/U/A/I


Shesabutterfly profile image

Shesabutterfly 4 years ago from Wisconsin

Amazing photos K9! I found your section on the differences between pies and tarts very useful. I haven't made many pies in my lifetime and honestly couldn't have told you the difference between the two. Voted up and shared, you made it look so easy, I am definitely going to be trying this recipe soon.


Teresa Coppens profile image

Teresa Coppens 4 years ago from Ontario, Canada

Lovely recipe and one I will definitely try! Photos beautiful as always! Yum yum!


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

@Robin~ Your berry picking outing sounds like a fantastic day! I love berry jam so much! I will have to give that a try next! The spiders in the berry bushes do tend to keep me picking at the very outer edge...I am NOT a spider fan. I hope you have perfect results should you give this recipe a go, it is as simple as,...well...tart! ;)

I am thankful that you shared your story and comments. It is always a joy to find that you had stopped by.

HubHugs~

@alissaroberts~ What an honor to be pinned to your dessert board! Thank you. I hope all is going well with your "bun in the oven" and hopefully a berry tart will cure a craving here and there! ;) Thanks for leaving your comments today. Always nice to see you made it by.

HubHugs~

@Deborah Brooks~ Another wonderful honor to be posted on FB Cooking Time page! Thank you Deborah! I truly appreciate it.

HubHugs~

@chef-de-jour~ Wow, your berry and apple pie combination brings back some amazing memories. It is so cool that you have an annual ritual around berry picking. I want to come along for that adventure! Thank you for your encouraging comments, and kind remarks.

bon appétit~

@cardelean~ How convenient for you that your sister's berry bushes are ready to go! This recipe is SO easy to make, Cara. The hardest thing about this tart is waiting for the dough to chill enough so it can be baked! Thank you for sharing your thoughts here! I am always glad to see you in the hubhood!

Big Berry HubHugs~

@Mhatter99~ What a nice thing to say. I am certain yours looks simply amazing, too! Thank you for your comments.

HubHugs~

@yougotme~ Thank you for such an uplifting remark. I learned from the best Hubbers around! I appreciate your comments.

Cheers~


Robin profile image

Robin 4 years ago from San Francisco

What I would do for fresh berries in my yard! Your tart looks so amazing! We went berry picking this summer and I made jam; next time I'll save a few for your tart!


alissaroberts profile image

alissaroberts 4 years ago from Normandy, TN

So yummy! With those beautiful pictures, I am now craving a rather large piece of this tart :D Fantastic step-by-step directions as well - will come in so handy when I give this delish dessert a try! Great job K9 - will be pinning this to my dessert board!


Deborah Brooks profile image

Deborah Brooks 4 years ago from Brownsville,TX

this looks wonderful.. thank you for sharing

I will post in cooking time on facebook

Debbie


chef-de-jour profile image

chef-de-jour 4 years ago from Wakefield, West Yorkshire,UK

Blackberry time is just around the corner in this neck of the woods and our annual berry picking ritual will start - containers at the ready! An all time classic is the blackberry and apple pie, with cream or custard.....I'm drooling just at the thought.

A lovely hub in all ways. Thanks for the easy to follow recipe, an inspiration!


cardelean profile image

cardelean 4 years ago from Michigan

My sister has blackberries the size of a thumb growing in her yard, I think I'm going to call her right now to get some and make this! This looks delicious! As always, fantastic job!


Mhatter99 profile image

Mhatter99 4 years ago from San Francisco

I make this all the time, but yours looks better. Thanks.


yougotme profile image

yougotme 4 years ago from Manila

A hub full of fantastic content! It's my first time to see a hub with so much useful details. Great hub!


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

@mary615~ You are so kind. I am thrilled that you find the hub to offer good quality content and layout. Nothing more inspires good work than does a fresh berry tart, right? he-he! I am so grateful for your support Mary, it is always an honor to find you in the comments.

HubHugs to you (and Baby of course!) ~

@Cristale~ Thanks for the nice comments! I appreciate the support and votes!

Cheers~


mary615 profile image

mary615 4 years ago from Florida

I read a lot of recipe Hub, but I gotta tell you: this is probably the most detailed and best laid out Hub I've seen. Your photos are outstanding!

We don't have berries here in S. Fl. but where I grew up in Georgia, they were everywhere. I miss them.

I gave you 5 stars, voted this UP, and shared. Mary


Cristale profile image

Cristale 4 years ago from Florida

Wow, this is a great hub! I enjoyed the reading very well. I am voting up!


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

@cclitgirl~I sure appreciate the votes and share, Cyndi! Honored you approve of the pictures and content, it means the world that you do.

I also used to live near a railway that was lined with berries (in N. Calif.). These berries were very treacherous to pick, however; as an agricultural waterway separated the picker from the berries. I must admit, we traversed the water for the sake of fresh berries without a care! Looking back on it now, I may have made a different choice. I mean really, Trader Joe's is only a block away! But, honestly, it was worth every tasty berry! Thank you for stopping by today and sharing your story.

Super Big HubHugs~

@Jools99~ I thought about making an all blackberry tart, but the berries were slightly too tart. So using the blueberries made a real difference in the resulting sweetness of the tart. If those blackberries were a little sweeter, it would have totally been all black and no blue! ;) I am very thankful for your remarks!

HubHugs~

@Marcy Goodfleisch~ So glad you enjoyed the hub! I am a BIG berry fan myself, so this yummy tart was a real treat. Thank you for commenting!

Cheers~


cclitgirl profile image

cclitgirl 4 years ago from Western NC

Wow! This looks *fabulous* YUM! I have some blueberries that I might make into this tart. Your instructions are so detailed - I feel like you're walking me right through this process. I might be brave enough to try, LOL. Voted up and pinned.


Jools99 profile image

Jools99 4 years ago from North-East UK

India, this looks delish :o), I used to live near the railway lines and the embankments used to be covered in blackberries so I love 'em. I will definitely give this a try but I might just use ALL blackberries :o)


Marcy Goodfleisch profile image

Marcy Goodfleisch 4 years ago from Planet Earth

Mmmm - I love berries! And pies and tarts are among my favorite desserts. You made this look so easy to create, and the photos are great. Thanks!

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