Blackberry Tartlets are a delicious way to enjoy summer’s freshest berries. These easy-to-make, single-serving tarts are bursting with blackberry flavor in a sweet tart crust. They are the perfect dessert to serve on a warm summer night with a dollop of fresh whipped cream or scoop of ice cream.
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Blackberries have the perfect balance of sweet and tart to use in baked goods, such as these Blackberry Tartlets.
To make the filling of these tartlets, fresh blackberries are mixed with a little sugar and lemon for an added kick of freshness and cornstarch to keep the juices from getting too runny while they bake.
The base of this tart is made with a sweet tart dough called pâte sucrée in French. We made this dough often in pastry class in culinary school. It’s very easy to work with, is crisp once baked, and has a lightly sweet flavor that compliments any filling you may want to add to it.
These tartlets are delicious on their own, with a little dollop of whipped cream, or with a scoop of ice cream. They would pair nicely with vanilla ice cream or our no-churn Blackberry Ice Cream.
Why This Recipe Works
This is a fairly simple recipe to prepare, but has a more upscale, sophisticated appearance. The tart dough is easy to make and work with, and the blackberry filling is as simple as stirring a handful of ingredients together.
Tartlets are single serving desserts that are ideal to serve at parties and gatherings where guests can help themselves.
They can be enjoyed as is, or taken up a notch by adding fresh whipped cream or ice cream.
Step-By-Step Instructions
Ingredients
Pâte Sucrée (Sweet Tart Dough)
- 10 tablespoons (5 ounces) unsalted butter (room temperature)
- 1 cup (3.25 ounces) powdered sugar: do not pack if using cups – lightly spoon in the powdered sugar.
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 1/2 cups (9.25 ounces) all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Chef’s Note: this recipe was developed using the weights listed in parentheses, then spooned into cups to get the approximate cups measurement. For the most accurate results, use weights when baking, when available.
Blackberry Filling
- 24 ounces fresh blackberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice (fresh squeezed)
- 1 teaspoon lemon zest
Equipment
- 8 mini tart pans
- rolling pin
- parchment paper
- pie weights (or dried beans)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
The dough for this recipe does have to chill for at least an hour, so plan accordingly.
Create!
Pâte Sucrée (Sweet Tart Dough)
Add the butter and powdered sugar to the bowl of an electric mixer. Beat on medium-high speed until light and creamy, about 3 minutes.
Add the egg and vanilla extract and continue to beat until well blended.
Mix the flour, baking powder and salt together in a small bowl. For the best blending, sift the mixture through a fine mesh sieve.
Lower the speed of the mixer and gradually add the flour until just combined.
Turn off the mixture. Wrap the dough in plastic wrap and place in the refrigerator to chill for at least an hour.
Once the dough has chilled, remove it from the refrigerator and place on a lightly floured surface.
Preheat your oven to 350°F.
Roll out the dough until it’s about 1/8-inch thick.
Cut the dough into circles to fit your mini tart pans. I used the tart pan to cut the circles, then pushed the dough up the sides, adding extra dough, as needed.
Cut 8 circles of parchment paper slightly larger than your tart pans. Line the tart crusts with the parchment, then add pie beads or dried beans to each pan.
Place the tart pans on a baking sheet and bake for about 10 minutes.
Remove and let the beads cool before removing them and the parchment paper.
Blackberry Filling
Make the filling by mixing together the blackberries, sugar, cornstarch, lemon juice and lemon zest until everything is moist. Breaking some of the blackberries is okay and helps them to release their juices while baking.
Divide the filling between the 8 tart pans.
Bake an additional 12-15 minutes or until the berries are softened.
Present!
Allow the tartlets to cool before serving so that the juices set.
Top with a dollop of whipped cream or scoop of ice cream and garnish with fresh blackberries, if desired.
Tips and Techniques
- Use ingredient weights for the most accurate results. This recipe was developed using weights, then spooned into cups for approximate cup measurements. For the most accurate cups measurements, do not pack the flour or the powdered sugar into the cups, just lightly spoon them in and level off.
- The dough can be made up to 5 days in advance and stored in the refrigerator. It can also be frozen for up to 3 months, then thawed in the refrigerator overnight before being used.
- Use fresh blackberries and fresh lemon juice for the best flavor.
- Store tartlets covered in the refrigerator. Consume within 2-3 days.
More Blackberry Recipes
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Blackberry Tartlets
Equipment Needed
Ingredients
Pâte Sucrée (Sweet Tart Dough)
- 5 ounces unsalted butter (10 tablespoons, room temperature)
- 3.25 ounces powdered sugar. (scant 1 cup, do not pack)
- 1 egg
- 1/2 teaspoon vanilla extract
- 9.25 ounces all purpose flour (2 1/2 cups, do not pack)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Blackberry Filling
- 24 ounces fresh blackberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice (fresh squeezed)
- 1 teaspoon lemon zest
Instructions
Pâte Sucrée (Sweet Tart Dough)
- Add the butter and powdered sugar to the bowl of an electric mixer. Beat on medium-high speed until light and creamy, about 3 minutes.5 ounces unsalted butter, 3.25 ounces powdered sugar.
- Add the egg and vanilla extract and continue to beat until well blended.1 egg, 1/2 teaspoon vanilla extract
- Mix the flour, baking powder and salt together in a small bowl. For the best blending, sift the mixture through a fine mesh sieve.9.25 ounces all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Lower the speed of the mixer and gradually add the flour until just combined.
- Turn off the mixture. Wrap the dough in plastic wrap and place in the refrigerator to chill for at least an hour.
- Once the dough has chilled, remove it from the refrigerator and place on a lightly floured surface.
- Preheat oven to 350°F.
- Roll out the dough until it's about 1/8-inch thick.
- Cut the dough into circles to fit the mini tart pans. You can use the tart pan to cut the circles, then pushed the dough up the sides, adding extra dough, as needed.
- Cut 8 circles of parchment paper slightly larger than your tart pans. Line the tart crusts with the parchment paper, then add pie weights or dried beans to each pan.
- Place the tart pans on a baking sheet and bake for about 10 minutes.
- Remove and let the pie weights cool before removing them and the parchment paper.
Blackberry Filling
- Make the filling by mixing together the blackberries, sugar, cornstarch, lemon juice and lemon zest until everything is moist. Breaking some of the blackberries is okay and helps them to release their juices while baking.24 ounces fresh blackberries, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest
- Divide the filling between the 8 tart pans.
- Bake an additional 12-15 minutes or until the berries are softened.
- Allow the tartlets to cool before serving so that the juices set.
- Top with a dollop of whipped cream or scoop of ice cream and garnish with fresh blackberries, if desired.
Notes
Tips and Techniques
- Use ingredient weights for the most accurate results. This recipe was developed using weights, then spooned into cups for approximate cup measurements. For the most accurate cups measurements, do not pack the flour or the powdered sugar into the cups, just lightly spoon them in and level off.
- The dough can be made up to 5 days in advance and stored in the refrigerator. It can also be frozen for up to 3 months, then thawed in the refrigerator overnight before being used.
- Use fresh blackberries and fresh lemon juice for the best flavor.
- Store tartlets covered in the refrigerator. Consume within 2-3 days.
