Go Back
Blackberry Tarts: A Simple Treat Bursting With Flavor

Blackberry Tarts

Individual puff pastry tarts filled with lemon-scented blackberries and baked until golden, crisp, and bubbling. Serve them warm or cool with confectioners’ sugar or whipped cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Blackberry Filling
  • 2 cups Fresh blackberries
  • 1/3 cup Granulated sugar
  • 1 1/2 tablespoons Cornstarch
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 1/8 teaspoon Salt
Pastry
  • 1 sheet, about 8 ounces Frozen puff pastry, thawed
Egg Wash
  • 1 large Large egg
  • 1 tablespoon Water
Finishing
  • 1 tablespoon, optional Coarse sugar
  • As needed for serving, optional Confectioners’ sugar or whipped cream

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Gently combine the blackberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Let the mixture stand for about 5 minutes so the berries begin releasing their juices.
  3. Cut the thawed puff pastry into six rectangles or squares. Lightly score a 1/2-inch border around each piece without cutting completely through the pastry.
  4. Arrange the pastry pieces on the parchment-lined baking sheet. Spoon the blackberry mixture into the centers, keeping the fruit inside the scored borders.
  5. Beat the egg with the water, then brush the exposed pastry edges with the egg wash. Sprinkle the edges with coarse sugar if desired.
  6. Chill the assembled tarts for 10–15 minutes. This short rest helps the puff pastry stay cold and hold its shape in the oven.
  7. Bake for 20–25 minutes, until the pastry is puffed and deeply golden and the blackberry juices are visibly bubbling.
  8. Cool the tarts for at least 10 minutes before serving. Finish with confectioners’ sugar or serve with whipped cream.

Notes

Keep the puff pastry cold throughout assembly. If it becomes soft, refrigerate the assembled tarts before baking. Cornstarch helps thicken the blackberry juices, so allow the baked tarts to cool before serving. For especially tart berries, use 1/2 cup sugar; for very sweet berries, 1/3 cup is usually sufficient.