Make the most of late summer and early autumn blackberries with these indulgent blackberry tarts. Fold blackberry curd into a mix of mascarpone and whipped double cream to make a luscious, fruit filling then spoon it into crisp, nutty pastry crusts made with spelt flour and hazelnuts. And if you don\u2019t have blackberry curd, you can use any fruit curd you like.<\/em><\/p>\n Following on from making a batch of blackberry curd<\/a> a couple of weeks ago, it was almost a no brainer to use some of it to make these tarts. They\u2019re perfect for entertaining, afternoon tea or just when you feel a bit of indulgence is required.<\/p>\n This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my cookie and privacy statement<\/a> for further details.<\/p>\n What can be more redolent of the onset of autumn than a melange of foraged blackberries and hazelnuts? Turn them into tarts and you have something delicious to savour as summer slowly gives way to autumn.<\/p>\n I already have a blackberry galette<\/a> recipe on Tin and Thyme, but although that\u2019s absolutely delicious, these gorgeous little pastry tarts are quite different.<\/p>\n They\u2019re inspired by my recipe for mascarpone fruit curd tarts<\/a>, only these ones don\u2019t have a chocolate lining. They do have roasted hazelnuts in the pastry though along with just a hint of cinnamon.<\/p>\n The subtle acidity and sweetness of blackberries cuts through the rich nutty pastry and the juicy creamy filling contrasts with its crunchy texture.<\/p>\n They make excellent dinner party desserts as you can make most of the elements in advance and just assemble nearer the time. But they\u2019re also great for parties and afternoon tea.<\/p>\n There\u2019s usually a bit of leftover pastry, so I make little cookies out of them. They don\u2019t need quite as long in the oven as the tarts, so it\u2019s probably best to bake them after you\u2019ve pulled the tart cases out.<\/p>\n You only need three ingredients for the blackberry tart filling, so that\u2019s nice and simple. The pastry is a little more complicated, but so worth the extra effort.<\/p>\n The pastry doesn\u2019t really need much more than the hazelnuts for flavour, but I like to add a touch of ground cinnamon<\/strong> to up its game a little. It\u2019s fine to leave it out or swap it for a pinch of cloves or the same amount of allspice, if you like.<\/p>\n As you\u2019d expect, homemade blackberry curd<\/a> gives most of the flavour to the filling. It\u2019s slight tang cuts through the richness of the mascarpone and double cream, keeping it bright and fruity.<\/p>\n As detailed in the Ways To Vary These Blackberry Tarts<\/a> section, you can swap the blackberry curd for any fruit curd you prefer or happen to have to hand.<\/p>\n Rich mascarpone cheese<\/strong> makes up the bulk of the filling. But I\u2019ve added some whipped double cream<\/strong> to lighten it a little.<\/p>\n Unsalted butter<\/strong> is best for pastry, but it\u2019s fine to use salted if that\u2019s all you have.<\/p>\n You only need the egg white for this recipe. Omitting the yolk helps to keep this pastry nice and crisp and the filling is already rich enough.<\/p>\n There are plenty of recipes you can make with just one egg yolk. I made custard this time, which is great as it keeps well in the fridge for three to four days. For inspiration, here are the recipes on Tin and Thyme that use only egg yolks<\/a>.<\/p>\n I\u2019ve used wholemeal spelt<\/a> for the pastry. This flour is my favourite for making cakes and pastries and its nuttiness combines brilliantly with the hazelnuts to make a well flavoured nutty crust.<\/p>\n Roasted hazelnuts have such a distinctive flavour, you don\u2019t need many of them to carry the flavour. They also combine well with the nutty notes of wholemeal spelt flour.<\/p>\n I roast hazelnuts myself in my air fryer, but you can buy ready roasted to make life a little easier.<\/p>\n If you prefer, it\u2019s fine to use roasted almonds instead.<\/p>\n You don\u2019t need any sugar for the filling as the blackberry curd is sweet enough. However, sweetening the pastry with icing sugar helps to balance things out as well as keep the crust crisp.<\/p>\n I don\u2019t like my pastry overly sweet, so you may want to add an extra tablespoon of icing sugar.<\/p>\n The filling for these blackberry tarts is a cinch. However, the hazelnut crust is a bit more involved. If you\u2019re used to making your own pastry, there\u2019s only one additional step. If pastry making is new to you, give it a go. It\u2019s so much better than anything you can buy.<\/p>\n Please refer to the recipe card at the bottom of this post for cooking times, measurements and quantities of ingredients used.<\/em><\/p>\n First off, roast the hazelnuts. Place them on a small baking tray if using the oven or add them directly to your air fryer basket if that\u2019s what you\u2019re going to use. <\/p>\n Roast at 180\u2103 (160\u2103 fan, 350\u2109, Gas 4) for ten minutes in the oven or 160\u2103 (320\u2109) for six to eight minutes in the air fryer (affiliate link)<\/a> or until golden. Give them a shake half way through to ensure even roasting and to check on how they\u2019re doing.<\/p>\n As you can see from the images below, I slightly over roasted mine, but as they didn\u2019t taste burnt, I used them and they were fine.<\/p>\n Leave to cool for a few minutes, then rub the skins of in a clean tea towel, sheet of kitchen towel or your hands. As it\u2019s such a small amount, I used my hands. Discard the skins and blow on them gently to remove any bits left behind.<\/p>\n Cut the butter into smallish pieces. This makes it easier to rub into the flour. Make sure it\u2019s fridge cold. I usually make my pastry by hand, but by all means use a food processor if you prefer.<\/p>\n In a large bowl, rub the butter into the dry ingredients with your fingertips until the mixture resembles breadcrumbs. There\u2019s no need to sieve any of it first. Try to do this as quickly as possible if you have a warm room or hot hands as you don\u2019t want the butter to melt.<\/p>\n Grind the hazelnuts into a meal in a food processor or coffee grinder. Don\u2019t worry if they\u2019re not finely ground, better that than they turn oily.<\/p>\n Stir into the flour mix. I use a flat-bladed knife to make pastry \u2013 a trick I learned from my grandmother.<\/p>\n Make a well in the centre and add the egg white. Depending on the size of your egg, you may need a splash of water too. Mix together with a flat-bladed knife.<\/p>\n Bring the mixture together with your hands to form a dough. If it\u2019s still too crumbly, add another splash of water. But be careful not to make the dough wet.<\/p>\n Shape into a flattish disc and cover in wax wrap or a plastic bag and place in the fridge to rest for half an hour.<\/p>\n Set the oven to 180\u2103 (160\u2103 fan, 350\u2109, Gas 4).<\/p>\n On a lightly floured surface, roll the dough out thinly to about 3-4 mm (\u215b inch) and cut six circles just big enough to fill a tart tin (affiliate link)<\/a>. I use a small saucer for this.<\/p>\n Lightly butter the tins, then press the pastry circles into them and trim the tops with a knife. Gather any offcuts and roll again as necessary.<\/p>\n Top Tip<\/strong> \u2013 Use any leftover pastry to make little biscuits to decorate the tarts or just eat on their own.<\/p>\n Place the tarts on a baking tray. I usually prick\u00a0the bottoms in several places with a fork, but I actually forgot to do that this time and it didn\u2019t seem to matter.<\/p>\n Bake on the middle shelf of the oven until lightly golden but not brown. Then leave to cool on a wire rack.<\/p>\n If baking little biscuits with the leftover pastry, they won\u2019t need as long in the oven. I prefer to bake them after I\u2019ve pulled the tarts out, which also means the tarts can cook whilst I stamp out the biscuits.<\/p>\n Whilst the tarts are baking, mix the mascarpone cheese with the fruit curd in a bowl until smooth.<\/p>\n Whip the cream until you get soft peaks, then stir carefully into the blackberry mixture until just combined.<\/p>\n Carefully remove the cooled pastry cases from the tins and place on a board or platter.<\/p>\n Divide the blackberry curd mixture between the six tart cases and level the tops.<\/p>\n Decorate with as many fresh blackberries as you see fit.<\/p>\n If small tarts aren\u2019t your thing or you don\u2019t have any suitable tart cases, you can make a large fruit tart instead. This amount of pastry will make a standard 20 cm (8 inch) tart. However if you fancy something different to blackberry or hazelnut, read on.<\/p>\n Here are a few ideas on how to make these fruit curd tarts your own.<\/p>\n Use any fruit curd you like. Lemon curd<\/a> works very nicely with blackberries and you\u2019ll get a good colour contrast too. Use lemon curd in the filling and top with fresh blackberries.<\/p>\n Decorate raspberry curd tarts with raspberries and apricot curd tarts with poached apricot halves<\/a>. For orange curd tarts, candied orange peel<\/a> looks good as does candied lemon peel<\/a> on lemon curd tarts. Whether you dip the peels in chocolate is entirely up to you.<\/p>\n Swap the roasted hazelnuts for almonds or even pistachios, if you\u2019re feeling flush. Apple curd<\/a> works brilliantly with hazelnuts, whereas apricot curd<\/a> and orange curd<\/a> go better with almonds. Both raspberry curd<\/a> and lime curd<\/a> go well with pistachio nuts. And for passionfruit curd<\/a>, macadamia nuts in the pastry are brilliant.<\/p>\n Thank you for visiting Tin and Thyme. If you make these blackberry tarts, I\u2019d love to hear about it in the comments below. Do you have any recommendations or tips for using blackberries or making nutty pastry?<\/p>\n Please rate the recipe too. And do tag me @choclette8<\/strong> on Instagram with your images, I really enjoy seeing your take on my recipes.<\/p>\n For more delicious and nutritious recipes follow me on Twitter<\/a><\/strong>,\u00a0Facebook<\/a><\/strong>, Instagram<\/strong><\/a>, Flipboard<\/strong><\/a>\u00a0or\u00a0Pinterest<\/strong><\/a>. And don\u2019t forget to\u00a0SUBSCRIBE<\/strong><\/a>\u00a0to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes<\/a> <\/strong>Facebook Group?<\/p>\n![\"Homemade](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Blackberry-Tarts.jpg\")
<\/p>\nDive Right In<\/h2>\n
Why This Recipe For Blackberry Tarts Works<\/h2>\n
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Blackberry Tarts with a Hazelnut Crust<\/h2>\n
![\"Homemade](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Blackberry-Tart-Halves.avif\")
<\/figure>\nIngredients, Additions and Substitutions<\/h3>\n
![\"Ingredients](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Blackberry-Tarts-Ingredients.avif\")
<\/figure>\n<\/div>\nAromatics<\/h4>\n
Blackberry Curd<\/h4>\n
Dairy<\/h4>\n
Egg<\/h4>\n
Flour<\/h4>\n
Hazelnuts<\/h4>\n
Sugar<\/h4>\n
How To Make Blackberry Tarts with a Hazelnut Crust<\/h4>\n
![\"Homemade](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Blackberry-Tarts-On-Board.avif\")
<\/figure>\n<\/div>\nStep 1. Roast Hazelnuts<\/h4>\n
![\"Roasted](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Roasted-Hazelnuts.avif\")
<\/figure>\n<\/div>\n![\"Small](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Roasted-Skinned-Hazelnuts.avif\")
<\/figure>\n<\/div>\n<\/div>\nStep 2. Make Pastry<\/h4>\n
![\"Butter](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Butter-Flour-and-Icing-Sugar-In-Bowl.avif\")
<\/figure>\n<\/div>\n![\"Butter](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Butter-Rubbed-Into-Dry-Ingredients.avif\")
<\/figure>\n<\/div>\n<\/div>\n![\"Roasted](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Roasted-Hazelnuts-Ground.avif\")
<\/figure>\n<\/div>\n![\"Ground](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Ground-Hazelnuts-Added-To-Breadcrumbs.avif\")
<\/figure>\n<\/div>\n<\/div>\n![\"Well](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Flour-Crumbs-and-Egg-White.avif\")
<\/figure>\n<\/div>\n![\"Ball](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Hazelnut-Spelt-Dough.avif\")
<\/figure>\n<\/div>\n<\/div>\nStep 3. Roll Pastry<\/h4>\n
![\"Cutting](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Cutting-Pastry.avif\")
<\/figure>\n<\/div>\n![\"Pastry](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Hazelnut-Pastry-In-Tart-Tins.avif\")
<\/figure>\n<\/div>\n<\/div>\nStep 4. Bake Tarts<\/h4>\n
![\"Raw](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Raw-Pastry-Cases.avif\")
<\/figure>\n<\/div>\n![\"Six](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Baked-Pastry-Cases.avif\")
<\/figure>\n<\/div>\n<\/div>\n![\"Mini](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Hazelnut-Biscuit-Hearts.avif\")
<\/figure>\n<\/div>\nStep 4. Make Filling<\/h4>\n
Step 5. Fill Tarts<\/h4>\n
![\"Six](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Blackberry-Tarts-On-Board-With-Cases.avif\")
<\/figure>\n<\/div>\nWays To Vary These Blackberry Tarts<\/h2>\n
![\"Close](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Blackberry-Tart-Close-Up.avif\")
<\/figure>\n<\/div>\nOther Fruit Tart Recipes You Might Like<\/h2>\n
Keep in Touch<\/h2>\n
![\"Homemade](\"https:\/\/tinandthyme.uk\/wp-content\/uploads\/2026\/08\/Blackberry-Tarts-Pin.jpg\")
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