Blackberry Buttermilk Tart

Fresh wild blackberries and buttermilk combine in this delicious dessert tart.

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5-7
serves
Medium
difficulty

The blackberries are finally getting ripe around here. We spent an early Sunday morning not long ago picking a few before church. Picking blackberries always brings back fond memories of my grandfather, Pa Elwood. The man loved blackberries and picked gallons every summer. Bugs didn’t bother him. The summer heat didn’t bother him. He was a blackberry-picking machine.

Fresh blackberries abound in the summertime, but they don't last long. Take advantage and pick as many as possible.

Just like my grandpa, I love fresh wild blackberries more than just about any other fruit. I use them in all kinds of desserts, BBQ sauces, stir fries, you name it. This tart combines the sweet blackberries with the tartness of buttermilk for a great desert.

Quick and easy, this blackberry tart will be a hit with all your family or dinner guests.

If you have time, make your own pie crust from your favorite recipe. If you are pressed for time, pick up a pack of Pillsbury ready-made pie crust from your local grocery.

 

The tart filling rises slightly as it bakes, forming a creamy layer around the blackberries.

 

Ingredients

Crust

Use pre-made pie crust from the dairy case of your grocery or use your favorite crust recipe. This recipe from The Pioneer Woman has worked well for me in the past.

 

 

Filling

 

1 cup buttermilk

3 large egg yolks

1/2 cup granulated sugar

1 tablespoon freshly grated lime zest

1 tablespoon fresh lime juice

1/2 stick (1/4 cup) unsalted butter, melted and cooled

1 teaspoon vanilla

1/2 teaspoon salt

2 tablespoons all-purpose flour

2 cups picked over and washed blackberries

 

 

Cooking Instructions

Fit the crust into a tart pan with a removable bottom, pinching the crust into the flutes around the edge. Blind bake (cover the crust with parchment paper or foil and fill with beans or rice) the crust  for 10 to 12 minutes at 375 degrees. Remove the crust from the oven and allow to cool. Mix all filling ingredients except the blackberries in a blender or with a mixer until smooth.

You can make your own tart crust if you have the time, but a pre-made crust from the store will work in a pinch.

Pour the blackberries into the pre-baked tart crust and spread them evenly. Pour the filling mixture over the blackberries to nearly fill the tart pan. Stop just under the rim of the crust to allow the filling to rise as it bakes.

Bake the tart in the middle of a preheated 350°F. oven 35-40 minutes, or until the filling is just set.

Allow the tart to cool and lift the bottom of the pan to release the tart from the fluted sides. Cut the tart into slices (a sharp pizza cutter works well) and serve with vanilla ice cream. A quick sifting of powdered sugar makes for a pretty presentation. 

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