Blackberry Tartlets

Mmmmy.  Remeber our foraged blackberries? Well, we have lots.. and I like to treat the kids to different blackberry delights, but if possible healthy-ish. We made “Forager’s Cake” at the weekend. And now I thought I would try making tartlets with them.

blackberry tarts

You can make them simple or with a little pastry handle thingy. To be honest, they are fiddly… they look nice, but I didn’t quite have the time to make them like that for all the tartlets. So your call. Lots of time: make pretty. Less time: focus on tasty!

Sweet Short Crust pastry


  • (Makes 14-15)
  • 200g plain flour
  • 100g butter (room temperature ideally)
  • 3-4 tbsp of sugar (add to taste)
  • 3-4 tbsp of milk
  • 300 blackberries (foraged ideally!)
  • 2-3 tbsp of sugar
Muffin tin
8cm Diameter Circular Cookier Cutter (or a glass)

Preheat oven to 180C

  1. Mix your flour, but and sugar until you have a crumbly dough
  2. Add your 3-4 tbsp of milk (you can use water if you like, but milk a little richer)
  3. Roll out the dought about 0.5cm. Using an 8cm cookie circular cutter, cut out circles and place them in your muffin tin. Now.. the dough makes around 12 tartles + the little handles, or 14 tartlets without. Either put a little dough aside now or use up to make more plain tartlets.
  4. Fill each tartlet with two heaped tablespoons of berries. We probably had about 8-10 berries per tart.
  5. If adding the handles, roll out remaining dough, cut thing strips, drape across tartle and with a knife or similar secure in place.
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