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blackberry rhubarb tart overhead

Blackberry Rhubarb Tart



Pie crust:

  • 6 1/4 ounces flour
  • 1/4 teaspoon kosher salt
  • 1 stick, cold, unsalted butter
  • 1/4 to 1/3 cup ice water


Crumble topping:

  • 1/2 cup cold butter, grated
  • 3 1/2 ounces sugar
  • 4 ounces flour
  • 4 tablespoons oats
  • 1/2 cup walnuts or pecans, toasted, roughly chopped


To make the tart:

  1. Place 1 stick of unsalted butter in the freezer for 5-8 minutes.  In a medium bowl mix flour and salt. Take butter out of freezer and grate, adding it to the flour mixture. You can also cut the butter into chunks and place in freezer in a shallow bowl for 5 or so minutes.* Use a pastry blender if you choose to use the chunks.  Toss the flour and butter mixture with a fork. Slowly drizzle 4 tablespoons of ice cold water into the mixture. The dough will start to come together. Slowly add more water until, when squeezed, holds together in your hands. Gather into a ball, shape into a flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. Preheat oven to 375.
  3. In a large mixing bowl mix together rhubarb and blackberries. Combine sugar and ClearJel in a small bowl before mixing it into the filling. Let sit while preparing topping and crust.
  4. In another bowl blend butter, sugar, flour, oats and walnuts until pea sized crumbles form.
  5. Roll out pastry between two pieces of parchment lightly dusted with flour. Remove top piece of parchment, wrap the crust around a rolling and then unroll it over the tart pan. Run rolling pin over top of tart to remove excess dough. Prick the bottom of the tart with a fork a few times to prevent bubbles from forming. Refrigerate at least 30 minutes prior to filling and baking.
  6. Fill tart with berry and rhubarb mixture. Sprinkle crumble on top. Place tart pan on rimmed baking sheet. Bake in a 375 oven for 15 minutes, then reduce temperature to 350 and continue baking for 40-45 minutes more Remove from oven and cool completely on wire rack.


*It makes it easier to incorporate cold butter and keeps it from softening too much before baking. Cold butter ensures a flaky and flavorful crust. When the hot air hits the cold butter, water in the butter evaporates quickly, allowing for that amazing, flaky crust.

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