Jul 13 2026
Restaurants›La Plazuela At La Fonda›Blackberry Tart Recipe

Blackberry Tart Recipe

Inspired by La Plazuela At La Fonda
Time1h 30m
Serves8

A delicious tart filled with fresh blackberries, served with salted strawberry ice cream and a Florentine cookie.

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Ingredients

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Tart Crust

Blackberry Filling

Salted Strawberry Ice Cream

Florentine Cookies

Method

Tart Crust

  1. 1

    Prepare the Crust

    In a bowl, mix flour, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.

  2. 2

    Bake the Crust

    Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a tart pan. Place into the pan and trim excess. Prick the bottom with a fork. Bake for 20-25 minutes until golden. Let cool.

Blackberry Filling

  1. 3

    Prepare the Filling

    In a bowl, combine blackberries, sugar, cornstarch, lemon juice, and vanilla extract. Gently toss to coat the blackberries.

  2. 4

    Fill the Tart

    Pour the blackberry mixture into the cooled tart crust, spreading evenly. Bake at 375°F (190°C) for 25-30 minutes until the filling is bubbly. Allow to cool before serving.

Salted Strawberry Ice Cream

  1. 5

    Make the Ice Cream Base

    In a saucepan, combine strawberries, sugar, milk, and cream. Heat over medium until sugar dissolves. In a bowl, whisk egg yolks. Gradually add warm mixture to yolks, then return to saucepan. Cook until thickened, then stir in salt and vanilla. Chill.

  2. 6

    Churn the Ice Cream

    Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions. Freeze until firm.

Florentine Cookies

  1. 7

    In a saucepan, combine sugar, corn syrup, and butter over medium heat. Stir until melted. Remove from heat and add sliced almonds, flour, and vanilla.

  2. 8

    Bake the Cookies

    Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes until golden. Let cool, then dip in melted chocolate.

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