Blackberry Tart Recipe

Blackberry Tart Recipe


1/2 cup butter
3/4 cup flour
1/4 cup sour cream

8 oz. cream cheese
1/2-3/4 cup sugar
1 t. vanilla
1/2 cup sour cream

4 cups blackberries

1/2 cup water
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice


To make the blackberry tart: For crust, blend flour and butter with pastry cutter. The flour should be crumbly when the butter is fully cut in. Also, make sure you do not overheat the mixture. If you do, place the flour/butter mixture in the refrigerator for about 20 minutes. Add cold sour cream. Chill for 8 hours or overnight. Roll out and place in bottom of pan, preferably a tart pan. Bake in 350°F. oven for 30 minutes or until golden brown. Let cool.

For cream filling, blend cream cheese and sugar until smooth. It is easy to mix with a hand blender or larger counter top mixer. Add vanilla. Gradually add sour cream until smooth.

Evenly spread cream filling over crust. Arrange 3 cups of berries on top of filling. Refrigerate one hour. Squish remaining berries for juice. Combine juice with water, sugar and cornstarch in saucepan. Cook until sauce thickens and clears. Add lemon juice. Cool. Brush over blackberry tart and return to fridge until ready to serve.

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