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Late Summer Blackberry Tart

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Prep time: 50min
Cook time: 35min

This no-pan tart requires very little equipment and can be assembled quickly. It looks much more impressive than the minimal effort needed to prepare it.


6 servings

Serving size

⅙ of tart


⅔ cup blackberries

⅔ cup plum slices (black or red plums)

2 tablespoons raw or regular sugar, divided

1 cup unbleached flour

Pinch sea salt

7 tablespoons butter, ice cold, cut into small pieces

3 tablespoons ice water

1 small egg


Special Equipment:

Baking tray

Rolling pin or empty wine bottle to roll dough


  1. Preheat the oven to 375°F.
  2. Combine the blackberries and plum slices in a bowl with 1 tablespoon of the sugar. Set aside.
  3. Add remaining sugar, flour and salt to another mixing bowl. Whisk to combine.
  4. Cut in butter, using a pastry cutter or your fingertips until the mixture is crumbly like small peas.
  5. Add ice water, 1 tablespoon at a time, just until the mixture comes together. Use only enough to hold the dough together, you do not want a sticky wet dough.
  6. Let the dough rest for 20 minutes.
  7. Roll out the dough onto parchment paper fitted over an upside-down baking sheet. The result will be a rustic, uneven edge.
  8. Arrange the fruit attractively in the center.
  9. Bring up the edges, sealing by pressing dough together.
  10. Beat the egg with 1 tablespoon water.
  11. Brush the tart dough with the egg wash. Sprinkle with additional raw sugar as desired.
  12. Bake about 30-35 minutes until fully browned and a crispy crust.
  13. Serve warm alone or with a scant spoon of vanilla ice cream (optional).

Cooking Tip

You can prepare the tart 2-3 hours ahead of time and bake just before serving.

Recipe Contributed by FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 6 servings  Serving size: ⅙ of tart


Maple Balsamic Roasted Spaghetti Squash


14 g

Saturated Fat

9 g

Trans Fat

<1 g


59 mg


24 g


7 g


2 g


3 g


34 mg


16 mg


43 mg


88 mg