-
-
My review
Blackberry Butter Tarts
226
Chef V
"It's like a butter tart and fruit tart married up. The bitterness of the blackberries complements the sweetness of the butter tart."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 232Original recipe yields 12 servings (12 3-inch tarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
- Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells.
- Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells.
- Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.
You might also like
Footnotes
- Cook's Note:
- Depending on how gooey you like your butter tarts, baking time may vary from 22 minutes up to 27 minutes.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
8/13/2018
We put in 1/4 c honey and none of the brown sugar. We also mixed all the ingredients together (except butter) and smashed the berries with a potato masher. Then stirred in the melted butter. Wil...
5/5/2018
I didn't mash the blackberries but divided them in the tart shells to make sure they were evenly distributed. I used 1 tsp each of lemon zest, lemon juice and vanilla. The lemon really emphasise...
12/11/2016
I made this but instead of individual tarts, i did so as one pie-sized tart. The taste is delicious but with the increased size/ and the high altitute I live at I had to compensate as the tart w...
5/29/2016
I love this recipe. The extra sauce mixture really gives the tarts flavor. The tarts did taste a little too lemony, I would recommend putting lest lemon zest in these tarts. Otherwise, very deli...
5/2/2016
I made this as written, except I added lemon juice instead of the lemon zest. The came out wonderful, very tasty. For my oven 400 was a bit much, baked at 375. Thanks!