Indulge in the ultimate autumnal treat: a gorgeous, sweet Blackberry Jam Lattice Tart. Filled with luscious, quick-to-make homemade blackberry jam and encased in a tender, flaky pastry, this tart is an absolute delight, perfect for weekend baking and cozy gatherings.
As the days grow shorter and the air takes on a crisp, refreshing chill, we find ourselves yearning for comfort. This is the season for staying indoors, wrapped in a favorite blanket, a warm mug in hand, and the comforting aroma of baking wafting through the house. It’s the perfect time to embrace all things cozy and homemade, especially rustic bakes brimming with the last sweet gifts of summer.
September ushers in a bounty of late-summer produce, and among the most cherished are juicy blackberries. These dark, glistening jewels are one of my absolute favorite berries, bursting with a unique sweet-tart flavor. What better way to welcome the new season than by combining a rich, golden tart with a generous filling of vibrant, homemade blackberry jam? If the thought of a warm, fruit-filled pastry speaks to your soul, then read on – you’re in for a treat!
The inspiration for this particular blackberry tart struck me when I spotted a stunning lattice-topped version gracing the cover of a recent issue of Delicious Magazine. The intricate design and promise of homemade goodness immediately captivated my imagination. While I’d long admired the artistry of lattice tarts crafted by fellow bakers and Instagrammers, I had always been slightly intimidated by the idea of wrestling with pastry, let alone weaving it into elegant patterns. I mean, just look at the incredible creations by my friend Jo from @jojoromancer – truly next level!
However, the vision of a perfectly baked tart, its golden lattice revealing glimpses of deep purple jam, proved stronger than any apprehension. I could already picture the beautifully styled flatlay scenes: wild blackberry branches artfully spread across a rustic wooden table, embodying that quintessential early-autumn feel, ready to be photographed. And my dear friends, that vivid image was all the motivation I needed to set off on an early Sunday morning for a wild blackberry foraging adventure.
Living in a fortunate location, surrounded by lush woods and sprawling fields, I eagerly ventured out. Armed with a trusty pair of scissors (for carefully snipping those beautiful leaves and blackberry branches – forgive me, Mother Nature!) in one hand and a spacious bucket in the other, I embarked on my quest for the ripest, juiciest berries.
My first foray into wild blackberry picking began rather timidly. It was a new experience, and I admit to feeling a little self-conscious as a few dog walkers cast curious glances my way while I rummaged through the thorny bushes. The initial apprehension, compounded by an irrational fear of spiders, soon faded as I immersed myself in the task. I focused on carefully selecting the most succulent, dark berries, clearing the bushes of their delicious bounty.
Everything was going splendidly until, just ten minutes in, the sky dramatically darkened, transforming from a gentle gray to an angry, ominous hue. Then, without warning, the heavens opened, drenching me in a sudden downpour. But the captivating image of that perfect flatlay still burned bright in my mind! Instead of retreating immediately, I pressed on, determined to fill my bucket and gather a few more picturesque branches. Only then did I head back home, swiftly changed into waterproof gear, emptied my precious haul, and returned for a second round! Ah, the lengths we go to for beautiful photos and delectable blackberry tarts, wouldn’t you agree?
After that triumphant second expedition, I returned home with another full bucket of glistening blackberries, a handful of elderberries and rowanberries, and – as a bonus – about a trillion thorns embedded in my fingers. But was it worth it? Absolutely, every single prickle! Just look at these beauties; the minor discomfort of a few thorns pales in comparison to the reward of over 3kg of free, organically grown wild blackberries!
Beyond the delicious bounty, the entire experience was incredibly enjoyable. There’s something profoundly therapeutic and satisfying about harvesting your own produce, then transforming it into something wonderful in the kitchen. It’s a return to simpler times, a connection to the earth that feels deeply grounding. And in case you think I’m entirely crazy for my foraging obsession, rest assured, I spotted at least three other foragers out there during my adventure, so I’m certainly not alone in this delightful madness!
Now, let’s talk about this truly magnificent blackberry jam tart. While it does require a bit of time and patience to create, and perhaps isn’t the most “health-conscious” of recipes, it offers immense rewards for those who cherish the art of baking from scratch. If you delight in the process of creating something beautiful with your own hands and adore the comforting aroma and taste of a warm, homemade pie on a lazy Sunday afternoon, then this recipe is unequivocally for you. Don’t rush, savor each step, and I guarantee you’ll be astonished by the exquisite results.
One of the many virtues of this blackberry tart is its versatility. It can be prepared in advance and chilled until you are ready to serve, making it an ideal option for entertaining or meal prepping for the week. Like any fruit tart, it truly shines when served slightly warm, allowing the jam to become perfectly gooey and aromatic. A generous dollop of freshly whipped cream or a scoop of creamy vanilla ice cream on the side elevates it to pure dessert heaven.
Honestly, I foresee this delightful tart becoming a cherished new weekend ritual in my home. Having now experienced how achievable and straightforward the lattice top truly is, I’m already envisioning stepping up my game, perhaps adding even more intricate strips to create an even more stunning design. Keep an eye on this space – exciting new tart creations might just be on the horizon!
Until next time, happy baking!
📖 Recipe: Blackberry Jam Lattice Tart
Print Recipe
Pin Recipe
Blackberry Jam Lattice Tart
Ingredients
For the Blackberry Jam Filling:
- 500 g blackberries (fresh or frozen)
- 450 g preserving sugar
- ½ medium lemon (juice only)
For the Pastry:
- 400 g plain flour, plus extra for dusting
- 200 g unsalted butter
- 2 medium egg yolks
- 5 tablespoon ice cold water
- 2 tablespoon caster sugar for sprinkling
Instructions
- Place blackberries in a large pan with the preserving sugar and lemon juice. Let stand for about 20 minutes, stirring occasionally with a wooden spoon. Gently squash the berries to encourage the juices to release.
- In the meantime, prepare the pastry. You can use a food processor to combine the flour, butter, and a pinch of salt until the mixture resembles coarse breadcrumbs. Add the egg yolks with 5 tablespoons of ice-cold water and pulse until the pastry comes together into a ball. Add extra water a teaspoon at a time if needed. If making by hand (as I did), rub the butter into the flour with your fingertips in a large bowl, then stir in the egg yolks and water with a wooden spoon. Work the pastry gently for a couple of minutes, then tip it onto a piece of cling film and shape it into a disc. Wrap tightly and chill for 35 minutes, or until firm.
- Place two small plates in the freezer (these will be used to test the jam’s set later). Put the pan with the blackberries on a low heat and warm gently, stirring, until all the sugar has completely dissolved. Increase the heat and bring to a vigorous boil, cooking until the jam temperature reaches 105°C (221°F). This typically takes between 5 to 15 minutes, depending on your pan’s size and heat intensity. The jam will visibly thicken as it cooks.
- Remove the pan from the heat. Spoon a small amount of jam onto one of the cold plates from the freezer. After a few seconds, gently push your finger through the jam. If it wrinkles, it’s ready. If not, return the pan to the heat and bubble for a couple more minutes, then re-test. Once ready, take it off the heat and set aside to settle and cool down slightly.
- On a lightly floured surface, roll out two-thirds of your pastry to a 30cm (12-inch) circle. Carefully roll the pastry around your dusted rolling pin, then unroll it into a 23cm (9-inch) tart tin. The pastry may be crumbly, but if it breaks, simply patch it up. Use a small piece of pastry to gently press the pastry case into the edges of the tin, then trim away any excess, saving the offcuts for the lattice top. Prick the base all over with a fork. Chill the pastry in the fridge for 30 minutes, or in the freezer for 10 minutes. Preheat your oven to 200°C (180°C fan / 400°F).
- Line the chilled pastry case with a large piece of baking paper or foil and fill with ceramic baking beans or uncooked rice. Blind bake for 20 minutes. Then, carefully remove the beans and paper, and bake for an additional 5 minutes until the pastry feels sandy and light golden. Allow to cool slightly.
- Spoon the cooled blackberry jam into the blind-baked pastry case. Roll out the remaining pastry (including any saved offcuts) into a rectangle about 3-4 mm thick. Slice the pastry into 3cm (1.2-inch) thick strips, re-rolling if necessary. You will need approximately 6 strips. Carefully lay the strips in a lattice pattern over the jam filling (refer to recipe notes or video links for guidance).
- Sprinkle the lattice top with caster sugar and bake for 25 minutes, or until the pastry is beautifully golden brown. Remove from the oven and set aside to cool to room temperature. Serve this exquisite tart with a dollop of fresh cream or a scoop of your favorite ice cream.
Please note that all my recipes are developed and tested using metric grams. I highly recommend using digital scales for the most accurate and consistent results. While a conversion to US customary units is provided in the recipe, please be aware that I have not personally tested the recipe using these conversions.
Notes
- You will need a 23cm (9-inch) pie dish or tart tin, and a kitchen thermometer (to accurately check the jam temperature).
- For best results in setting the jam, I recommend using preserving sugar. While regular white granulated sugar will work, you might find the jam takes longer to set, and you may need to add a thickening agent like agar flakes to achieve the desired consistency.
- To learn how to create a simple yet elegant lattice topping, watch this video tutorial.
- For an even more advanced and impressive lattice topping technique, consider watching this detailed video guide.
Nutrition
Calories: 438kcal
Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!