Dark Berry Tartlets Recipe
I’ve always been drawn to the depth of dark berries - the almost bittersweet intensity they hold. These Dark Berry Tartlets are my tribute to that. Buttery, flaky pastry cradles a filling of blackberries, blueberries, and dark cherries, all bubbling together into something intoxicatingly rich. The first time I made these, they felt almost too beautiful to eat - glossy, deep, and utterly spellbinding.
Perfect for late-night indulgence or a gothic afternoon tea, they’re best served warm, with a spoonful of thick clotted cream, a scoop of organic vanilla ice-cream or warmed vanilla custard.
Ingredients
- 200g plain flour
- 100g unsalted butter, cold and cubed
- 2 tbsp icing sugar
- 1 egg yolk
- 2-3 tbsp cold water
- 150g blackberries + 100g for decoration
- 100g blueberries
- 100g dark cherries, pitted
- 50g dark brown sugar
- 1 tbsp cornstarch
- ½ tsp cinnamon
- 1 tbsp lemon juice
Method
- For the pastry, rub butter into flour until crumbly, then mix in icing sugar.
- Stir in egg yolk and enough cold water to bring the dough together.
- Chill for 30 minutes, then roll out and cut to fit tartlet tins.
- Preheat oven to 180°C (350°F). Blind bake tartlet shells for 10 minutes.
- For the filling, toss berries, sugar, cornstarch, cinnamon, and lemon juice together.
- Spoon into tartlet cases and bake for 20-25 minutes until bubbling.
- Let cool slightly before decorating the tarts with blackberries.
- Serve with clotted cream, custard or vanilla ice-cream.
