Blackberry Fruit Tart

Blackberry Fruit Tart

4 reviews, 4.8 star(s). 100% would make again

Ready in 45 minutes

Create a gorgeous work of art with this striking combination of colors and flavors - a real show-stopper.


For crust:
1 1/2 cups All purpose flour
1/2 cup Sugar
1/2 cup butter; cut into 1" pieces
1 egg; slightly beaten
1 egg white; slightly beaten
For filling:
12 oz low fat cream cheese
1/3 cup Sour cream
1/2 cup Sugar
1 1/2 teaspoons orange rind; grated
3 Tablespoon Orange juice
For puree:
2 cups fresh blackberries; thawed, or frozen
6 Tablespoon Sugar
1 1/2 Tablespoon cornstarch and cold water; each
For garnish:
3 cups fresh blackberries; or frozen blackberries, partially thawed and draine

Original recipe makes 8



For crust - In large mixing bowl combine flour, sugar and butter. Beat at medium speed, scraping bowl often until mixture is crumbly - 2 to 3 minutes. (If using food processor, combine same ingredients in processor bowl, making sure butter is cold. Pulse 10-15 times. Remove to mixer bowl.) Make well in center of flour mixture and pour in egg, reserving egg white for later. Blend with fork until incorporated thoroughly. Mixture will be very dry. Press dough to 1/4" thickness on bottom and sides of 10" tart pan with removable bottom. Chill for 1 hour. Heat oven to 400 degrees F. Brush crust with beaten egg white and bake 15 to 20 minutes or until golden brown. Cool.

For filling - Beat together softened cream cheese with sour cream. Add sugar, grated rind and juice and beat until smooth. Spread evenly over prepared crust and refrigerate.

For puree - Rinse processor. Place berries in bowl and process until pureed. Place in saucepan and cook on medium heat 2 to 3 minutes. Add sugar and continue to cook another 5 minutes. Gradually add cornstarch mixture to thicken. Cool.

Pour cooled puree over filling. Just before serving, garnish by placing fresh or partially thawed individual berries over top. Refrigerate until serving time.

For a more colorful approach, try using different color fruit purees to adorn filling. While puree is cooling, rinse processor and puree 16 oz. can drained peaches, reserving 4-5 peach quarters for garnish. Cover half the filling with blackberry puree and other half with peach puree. Garnish with fresh or partially thawed blackberries, diced peaches and sliced or diced kiwi in a decorative line where the two colors meet.)

Just before serving, remove sides of pan. Best when served same day.

NUTRITIONAL ANALYSIS - 409 calories per serving: 8g Protein; 18g Fat; 56g Carbohydrate; 12mg Vitamin C; 79mg Calcium; 119mg Sodium; 69mg Cholesterol; 4g Fiber

Verified by stevemur
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Comment or review

This was tasty; the shortbread crust was great. I'd omit the eggwhite wash next time. The puree was lovely, but you need to make sure that the cornstarch mixture cooks with the puree.
astonishingk 5y ago

This was awesome. Served it to dinner guests and it was a big hit. Glad I used a removable tart pan! Very beautiful. I used strawberries, blueberries and blackberries. Colorful and tasty.
wageman 8y ago

The part about the removeable tart pan is very important. Made it and found it delicious and quite beautiful on the table, but also found that I had a hard time scraping it out of the dish. Next time, will use a different pan and will butter the sides. Another note -- strain the puree'd blackberries, and frozen blackberries are just fine.
stevemur 11y ago

stevemur 11y ago

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