This rustic blackberry tart is quick and simple to make. A flaky, buttery shortcrust pastry wraps a bright, slightly tart blackberry filling for a dessert that’s both elegant and unfussy. No tart pan is required — the galette is free-formed and full of rustic charm.
Why we love this recipe
This blackberry galette is an excellent way to showcase fresh, in-season berries. It looks impressive but is easy to prepare: the pâte brisée (shortcrust pastry) comes together quickly and the blackberry filling takes only a few minutes to mix. The result is a lovely contrast of buttery, flaky crust and juicy, vibrant fruit.
Galettes are perfect when you want a dessert with minimal fuss. Because the pastry is free-formed, there’s no need for a tart pan or pie weights. Serve the tart warm or at room temperature with extra berries, a spoonful of whipped cream, or a scoop of ice cream.
What is a Galette
A galette is a rustic French tart made without a pan. The pastry is rolled out, the filling added to the center, and the edges folded up to contain the fruit. Galettes can be sweet, with fruit fillings, or savoury, filled with vegetables and cheese.
Ingredients
Below are the components for the tart. Exact quantities are in the recipe card further down.
Tart crust (Pâte Brisée)
- Plain (all-purpose) flour and a pinch of fine salt
- Caster (superfine) sugar
- Very cold unsalted butter, cut into small cubes
- Very cold water — add a little at a time until the dough just comes together
Blackberry filling
- Fresh blackberries (thawed, drained frozen berries also work)
- Cornstarch (or arrowroot/tapioca or plain flour) to thicken
- Lemon zest and lemon juice to brighten the flavour
- Sugar (caster or granulated) to taste
To finish
- Almond meal (or semolina/cornstarch) to absorb excess juices and avoid a soggy bottom
- Egg for an optional egg wash to glaze the crust
- Raw sugar for sprinkling on the edges for crunch (optional)
How to make the blackberry tart
1. Make the galette pastry
Combine flour, sugar and salt in a food processor and pulse briefly. Add the cold butter and pulse until the mixture resembles coarse crumbs. Larger butter pieces create flakier layers, so adjust the size to your preference.
Add the cold water gradually while pulsing, stopping as soon as the dough begins to come together. Press a few crumbs between your fingers — if they hold together, the dough is ready.
Form the dough into a disk, sandwich it between two sheets of parchment, and roll to about 4 mm (1/6 inch) thickness. Chill in the refrigerator for at least one hour (or overnight) before using.
2. Prepare the blackberry filling
- Preheat the oven to 180°C (350°F). Line a flat baking tray with parchment or a baking mat.
- In a large bowl, toss the blackberries with lemon zest and lemon juice. Add the cornstarch and sugar, then gently combine so the berries are evenly coated.
- When ready to assemble, remove the chilled pastry from the fridge and place it on the prepared tray.
3. Assemble and bake
- Evenly spread almond meal over the center of the pastry, leaving a 2–3 cm (3/4–1 inch) border free for folding.
- Spoon the blackberry mixture into the center and spread to an even layer. Add any leftover juices from the bowl.
- Fold the edges of the dough up and over the filling, overlapping slightly to enclose the fruit. Check there are no gaps where juices can escape.
- If using, lightly beat the egg and brush it over the folded crust. Sprinkle with raw sugar for extra texture.
- Bake for 35–40 minutes, until the crust is golden and the blackberries are soft. Cool on a wire rack. Optionally, finish with extra lemon zest and serve with whipped cream or ice cream.
Recipe FAQs
Yes. Thaw frozen blackberries and drain any excess liquid before mixing with the other filling ingredients.
Yes. Pâte sablée or pâte sucrée are good alternatives if you prefer a richer or sweeter crust. Puff pastry will also work for a different texture.
Sprinkle a thin layer of almond meal, semolina, or cornstarch on the pastry before adding the fruit. This helps absorb juices released during baking.
Top with extra lemon zest for brightness and serve with vanilla or chocolate ice cream, whipped cream, or a custard if desired.
Tips & Tricks
- Roll the pastry thinly — about 4 mm (1/6 inch) — so the fruit-to-crust ratio stays balanced.
- Rest the dough in the fridge for at least one hour, ideally overnight, so the butter stays cold and the pastry becomes tender and easy to fold.
- Bake on a perforated tray or a tray with good airflow if possible, which helps the bottom bake evenly.
- Mix in other berries like blueberries or raspberries for variation, or combine fruits for a mixed-berry galette.
Storing & Freezing
Store the baked galette in the refrigerator for up to three days; for the best texture, eat within 24 hours. Reheat slices briefly in a low oven if you prefer them warm.
You can freeze a fully baked galette or individual slices. Thaw in the fridge or at room temperature. Alternatively, freeze the prepared dough and bake it later with fresh filling for the best results.
More Fruit Tarts
- Peach Tarte Tatin
- Pear Frangipane Tart
- Strawberry Custard Tart
- Apple Frangipane Tart
- French Orange Tart
- Lemon Curd Tart
- Raspberry Tart
Made this recipe?
Leave a comment below and tag us on Instagram @a.baking.journey with a photo of your galette.
Recipe
Ingredients
Tart Pastry (Pâte Brisée)
- 180 g plain / all-purpose flour
- 15 g caster sugar
- Pinch fine table salt
- 90 g unsalted butter, very cold
- 60 ml very cold water (adjust as needed)
Blackberry Filling
- 400 g fresh blackberries
- 1 tsp lemon zest (about 1 small lemon)
- 30 ml lemon juice
- 15 g cornstarch (or arrowroot/tapioca/flour)
- 65 g caster sugar
To assemble
- 10 g almond meal
- 1 egg (for egg wash, optional)
- Raw sugar to taste (optional)
Instructions
Tart pastry
- Place flour, sugar and salt in a food processor and pulse to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add cold water gradually while pulsing and stop when a rough dough starts to form. Press crumbs together — if they hold, the dough is ready.
- Form into a disk, sandwich between parchment, and roll to about 4 mm thickness. Chill at least 1 hour.
Blackberry filling
- In a large bowl, toss blackberries with lemon zest and juice. Add cornstarch and sugar and gently combine so the berries are evenly coated.
Assemble and bake
- Preheat oven to 180°C (350°F). Line a baking tray with parchment.
- Place chilled pastry on the tray. Spread almond meal over the center, leaving a 2–3 cm border.
- Top with the blackberry mixture. Fold the pastry edges over the fruit, sealing any gaps.
- Optional: brush edges with beaten egg and sprinkle with raw sugar.
- Bake 35–40 minutes until the crust is golden and the filling is soft. Cool on a wire rack before serving.
Notes
- Add water gradually when making the dough; different flours absorb liquid differently, so rely on texture rather than the exact amount.
- To test the dough’s consistency, press crumbs together — they should stick when ready.
- Baking on a perforated tray or with good airflow helps the bottom crust bake evenly.
Nutrition (per serving)
Calories: 248 kcal | Carbohydrates: 34 g | Protein: 4 g | Fat: 11 g | Fiber: 3 g
Video
Video available showing the full process and tips for assembling the galette.