Lattice-Topped Blackberry Tart

Jody Denton's daughter Ana calls him at the restaurant and asks him to bring this home; it's her favorite summer dessert. It is also great made with blueberries.

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  • Servings: Makes one 9-inch tart

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  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • Pinch of salt
  • 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch pieces
  • 2 large egg yolks mixed with 3 tablespoons water
  • 5 cups blackberries (1 1/2 pounds)
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg yolk, mixed with 1 tablespoon water
  • 2 tablespoons turbinado sugar
whipped crème fraîche
  • 1/2 cup heavy cream
  • 1 tablespoon sugar
  • 1/2 cup crème fraîche
  • 1/4 teaspoon pure vanilla extract

How to make this recipe

  1. WHIP THE crème fraîche

    In a food processor, pulse the flour, sugar and salt. Add the butter and pulse until the mixture resembles small peas. Sprinkle the egg yolk mixture on top and pulse until the pastry comes together in large clumps. Turn the pastry out onto a work surface, knead 2 or 3 times and pat into a disk. Wrap in plastic and refrigerate just until chilled. Let stand at room temperature for 10 minutes before rolling.

  2. WHIP THE crème fraîche

    On a lightly floured work surface, roll out two-thirds of the pastry to an 11 1/2-inch round. Roll the pastry around the rolling pin and transfer it to a 9-inch fluted tart pan 1 inch deep with a removable bottom. Press into the pan, folding in the overhanging dough to reinforce the sides. Trim the overhang and knead the scraps into the remaining dough.

  3. WHIP THE crème fraîche

    On a floured work surface, roll out the remaining pastry to a 9 1/2-inch round. Using a pastry wheel, cut the round into 3/4-inch-wide strips.

  4. WHIP THE crème fraîche

    Preheat the oven to 350°. In a bowl, toss the blackberries, sugar and flour; spoon into the tart shell. Scatter the butter on top. Arrange the strips over the berries in a lattice pattern, pressing the ends onto the pastry rim. Trim any excess pastry. Brush the lattice with the egg yolk mixture; sprinkle with the turbinado sugar.

  5. WHIP THE crème fraîche

    Bake the tart on a sheet of foil in the bottom third of the oven for about 1 hour, or until the pastry is golden and the juices are bubbling. Transfer to a wire rack to cool for at least 3 hours.

  6. WHIP THE crème fraîche

    In a bowl, beat the cream and sugar to soft peaks. Add the crème fraîche and vanilla and beat until firm peaks form. Cut the tart into wedges and serve with the crème fraîche.


Turbinado sugar is unrefined so it is a light tan color and has a coarser texture than granulated sugar. "Sugar in the Raw" is probably the most commonly available brand.

Serve With

BEER: The coffee flavors of Deschutes Obsidian Stout are a foil to the tangy blackberries; so is the roasted malt in Brooklyn Black Chocolate Stout.

Contributed By Published June 2004

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