Lemon Blackberry Swirl Tart (With Buttery Shortbread Crust)

Why I love this recipe, and you will too!

• Bursting with fresh flavor – The combination of zesty lemon and sweet blackberries is a match made in dessert heaven.
• Simple ingredients, gourmet taste – Every component is made with pantry staples, yet the result is bakery-worthy.
• Perfect make-ahead dessert – The tart can be made the night before, making it an excellent choice for entertaining.

Ingredient notes and smart swaps

Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.

For the Lemon Filling:

• Sweetened condensed milk – Gives the filling its creamy texture and rich sweetness.
• Lemon juice and zest – Use fresh lemons for the brightest citrus flavor.
• Egg Yolk – Helps the custard set perfectly.

For the Blackberry Sauce:

• Blackberries – Fresh or frozen both work! If using frozen, no need to thaw first.
• Sugar – Adjust depending on the sweetness of your berries.
• Lemon Juice – Enhances the blackberry flavor and prevents it from tasting too sweet.

For the Shortbread Crust:

• Butter – Unsalted, at room temperature, for the best texture.
• Granulated sugar – Sweetens the crust without making it too soft.
• Egg and vanilla – Add richness and a hint of warm flavor.
• All-purpose flour – Creates the perfect balance between crisp and tender.

Optional Garnishes:

• Candied lemon slices – A fun extra if you want to elevate the presentation.
• Fresh blackberries and mint Leaves – Simple but elegant finishing touches for special occasions.

How to make the best Lemon Blackberry Tart

1. Combine blackberries, sugar, and lemon juice in a saucepan to make the blackberry compote. Cook over medium heat for 20-25 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Set aside to cool, it will continue to thicken as it cools.
2. To make the tart crust, preheat your oven to 350°F. Cream the butter, sugar, and salt in a stand mixer until light and fluffy.

3. Mix in the egg yolk and vanilla until just combined. Slowly add the flour, mixing on low speed until incorporated—do not overmix.
4. Roll out the dough on parchment paper to a quarter of an inch thick. Transfer to a 10-inch tart pan, pressing into the edges.

5. Trim any excess dough and poke holes in the bottom with a fork. Prebake for 10 minutes until slightly golden.
6. To make the lemon filling, mix the sweetened condensed milk, lemon juice, zest, and egg yolk in a bowl until smooth.

7. Pour the lemon filling into the warm crust, spreading evenly to assemble. Swirl the blackberry sauce into the lemon filling using a toothpick or skewer. If the sauce is too thick, warm it in the microwave for 20 seconds to thin it out.
8. Bake at 350°F for 10-15 minutes, until the crust is golden and the filling is just set (it shouldn’t jiggle when nudged).

9. Cool at room temperature, then chill in the fridge for at least 2 hours before serving, but overnight is even better.

What to serve with Lemon Blackberry Tart

This tart is delicious on its own, and I like to serve it with my Pulled Pork Burgers, but if you want to take it up a notch:

• Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.
• Pair with a light dessert wine, lemonade, or a chilled Prosecco for a refreshing contrast.

Fun twists and tasty variations

• Try a citrus swap – Use lime or orange juice instead of lemon for a fun twist.
• Berry Bliss – Swap blackberries for raspberries or blueberries for a different fruity flavor.

Shortcut to dessert (time-saving tips)

• Make the blackberry sauce ahead – Store in the fridge for up to 3 days.
• Candied lemon slices can be made several days in advance.
• Prebake the crust – You can bake it a day ahead and store it at room temperature.
• Chill overnight – This tart actually tastes better the next day, so make it in advance!

How to store it

• Fridge: Store covered for up to 5 days.
• Freezer: Not recommended—the texture changes when frozen.
• Serving Tip: Best eaten cold or slightly chilled for the creamiest texture.

Dessert and then some (reimagining leftovers)

Tart Trifles – Layer broken pieces of tart with whipped cream in glasses.
Lemon Berry Parfait – Crumble the crust over yogurt for a fancy breakfast.
Ice Cream Topping – Warm up extra blackberry sauce and drizzle over vanilla ice cream!

Recipe FAQs (common questions answered!)

Pro Tips for Foolproof Results

• Use a tart pan with a removable bottom for easy serving.
• Use care when holding or moving your tart pan. I like to put mine on a small baking sheet. While the removable bottom makes removing your tart from the pan easy, if you hold it or push on the bottom, it can come loose and ruin your tart.
• Taste your blackberries before adding sugar; they will vary in sweetness, so adjust as needed!
• Let the tart cool completely before slicing for the best texture.
• Don’t overbake! The tart will continue to set as it cools.

Try this recipe, and let me know what you think!

⭐ ⭐ ⭐⭐⭐
Did you try this recipe? I’d love to know how it turned out!
Did you give it your own twist or have a shortcut that made it even easier? Share your thoughts in the comments below, and don’t forget to leave a star rating. Your feedback helps others (and totally makes my day).

Thanks so much for visiting Practical Southern Cooking! I hope you’ll stop by again soon for more no-fuss comfort food and simple Southern favorites.