It's like a butter tart and fruit tart married up. The bitterness of the blackberries complements the sweetness of the butter tart.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 3-inch tarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.

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  • 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.

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

232 calories; protein 2.2g; carbohydrates 36.8g; fat 8.8g; cholesterol 20.9mg; sodium 125.7mg. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 4 stars
08/13/2018
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. Will definitely be making this again! Read More
(1)
7 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/05/2018
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 emphasises the blackberry flavour very springy and fresh tasting. My tarts baked at 375 for 20 minutes. Enjoyed by my family! #AllrecipesAllstarsCanada #RecipeDetective Read More
(1)
Rating: 4 stars
08/13/2018
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. Will definitely be making this again! Read More
(1)
Rating: 2 stars
08/10/2020
I found this recipe WAY too sweet. My husband has a sweet tooth and agreed it was too sweet even for him. I can't say I enjoyed the butter tart blackberry combination. Sorry but I won't be making this again. Read More
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Rating: 4 stars
12/14/2016
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 was far too liquidous if following the recipe and would never set. I increased the baking time to 37 minutes on the lowest oven rack with the crust shielded to prevent over-browning. if done in pie-size I recommend using a glass pie tin (not a aluminum one) use shortening/crisco on the pie plate and sprinkle with flower before putting the crust down so the bottom crust isn't soggy and pulls out when served easier. to help it set 2 tsp of cornstarch will do the trick. Also if your blackberries are sweet rather than tart i'd recommend mixing some cranberries in for tartness (about a cup) and using 1 tsp of vanilla instead of a tablespoon otherwise it's too sweet. let set at least 2 hours overnight is better. Also When I made it I did not mash the baerries and lemon zest together as the recipe suggests i stirred gently it ends up for a prettier (and more colorful-if you add cranberries) tart and has a better texture I think. Read More
Rating: 5 stars
05/02/2016
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! Read More
Rating: 4 stars
05/29/2016
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 delicious! Read More
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