Blackberry Streusel Tart

This tart is wonderful on a cool summer night when made with juicy perfectly ripe blackberries and served with a big dollop of chantilly cream. Or serve it warm with a scoop of Raspberry Ice Cream.



  • ¾ cup flour
  • cup firmly packed brown sugar
  • Pinch salt
  • 3 ounces (¾ stick) cold sweet butter

Tart Filling

  • 3 cups blackberries
  • ½ cup sugar
  • 1 tablespoon tapioca flour
  • ½ teaspoon freshly squeezed lemon juice
  • 1 prebaked 9-inch tart shell
  • 1 recipe Chantilly Cream


Preheat the oven to 350 degrees.

Combine all of the streusel ingredients in a food processor fitted with the metal blade. With pulsing switches, process until the butter is the size of large peas. Set aside.

For the tart filling

In a mixing bowl, gently combine the blackberries, sugar, tapioca flour, and lemon juice. Spread the blackberry mixture evenly in the tart shell.

Sprinkle the streusel over the tart.

Bake the tart for 20 minutes, until the streusel is browned and the fruit is bubbling.

Cool the tart for at least 15 minutes before cutting.