How to Make a Blackberry Tart Dessert Recipe

In-season berries lend to a flavor-bursting pie or tart.

When blackberries are in season, pick wild ones and turn them into a tart will for a fresh seasonal dessert. Blackberries are high in vitamin C, vitamin K and antioxidants. If you live in a rural area with blackberries along the woods or fields, a couple hours of picking will yield enough of the dark juicy berries for eating fresh, making a tart and freezing the extras. Try a no-bake recipe (except for the crust), relying on arrowroot powder (a substitute for corn starch) to thicken the juice and set the filling.

Things You'll Need

• Refrigerator pie crust, pre-made graham crust or sugar cookie dough
• Pie weights
• 5 1/2 c fresh blackberries
• 3 Tbsp. honey
• 2 Tbsp. arrowroot powder
• 3 Tbsp. fruit juice, such as apple or lemon
• Sauce pan

Instructions

1. Press pie crust or sugar cookie dough into a tart or pie pan, about 1/4-inch thick. Place a few pie weights on the crust. Bake according to package instructions or at 325 degrees until lightly brown. Let cool completely.

2. Combine half the berries with the arrowroot and juice in a food processor or blender. Process until the mixture is a puree.

3. Pour the puree mixture into a small saucepan on the stove. Turn heat to medium, and add honey, stirring continually for about five minutes as the mixture heats, thickens and becomes opaque. Once there is no cloudiness and the puree has thickened, remove from heat.

4. Add the rest of the blackberries to the puree mixture, stirring just to combine and coat all the berries. Pour this mixture into the prepared tart crust.

5. Chill the tart in the refrigerator for at least three hours until completely cooled. Serve cold.

Tips & Warnings

• To make this recipe with frozen blackberries, first thaw berries completely and drain the juice (some of which can be used in the recipe).

References

• Medecine.Net; Antioxidant-Loaded Fruit; Jeanie Lerche Davis;
• The Cook's Thesaurus: Starch Thickeners