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Blackberry Tart

  • 8
Blackberry Tart

Berry fruits are wonderfully festive and with their robust flavour and texture, blackberries are ideal to use in a tart where only a few go a long way. If you can't find fresh, use defrosted berries.


  • 1½ cups flour
  • ¼ cup icing sugar
  • 150 grams butter
  • 1 egg yolk
  • ¼ cup cold water


  • 100 grams butter
  • ½ cup sugar
  • 2 eggs
  • ½ tsp orange flower water
  • 1 tsp finely grated orange rind
  • 1¼ cups (125 grams) ground almonds
  • ¼ cup self-raising flour
  • 250 grams blackberries


  1. Sift the flour and sugar into a bowl.
  2. Cut the butter into the self-raising flour until it resembles fine breadcrumbs. Stir in the egg yolk and water to form a stiff dough. Knead lightly until smooth. Roll out and use to line a 24cm flan tin. Refrigerate for 20-30 minutes. Line the pastry with baking paper and cover the base with baking blind beans.
  3. Bake the pastry case at 200ºC for 12 minutes, remove the baking blind material and return to the oven for a further 4-5 minutes or until the base is cooked.


  1. Beat the butter and sugar together until light and creamy. Beat in the eggs, orange flower water and orange rind. Stir through the ground almonds and flour until well-mixed.
  2. Scatter berries over the base of the tart. Spread the almond filling over the blackberries and cook at 180ºC for 30-35 minutes or until the filling is well-risen, firm to the touch and cooked. Decorate with edible flowers such as rose petals and heartsease.

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