Food and wine pairings

The Springtime Table

Lemon tart with blackberries

Lemon tart with blackberries

For 4 people


40 min


40 min


Sweet wines are versatile! The more sugar, acidity or tartness in the dish, the more fun these wines can be! Forget the tartness, go for blackberry-sweetness!


A Crémant blanc will add crisp notes to this tangy lemon tart.


For the crust:
100g of butter
100g of powdered sugar
1 pinch of salt
1 egg
200g of flour
50g of ground almonds

For the filling:
4 organic lemons (150 ml of juice)
200g of sugar
3 eggs
1 egg yolk
180g of crème fraîche
300g of blackberries
50g of flaked almonds


To make the dough, beat the powdered sugar and butter until fluffy. Add a pinch of salt, the egg, flour and almonds and knead to form a smooth dough. Shape the dough into a ball and allow to rest in the fridge for 30 minutes. Preheat the oven to 200°C (top and bottom heat). Grease 4 small tart tins with butter and sprinkle some flour on top. Knead the dough through again, divide it into 4 portions and roll each portion out into a circular shape around 1-cm thick. Line the tart tins with the dough and prick the bottom several times with a fork.

Bake in the oven for approx. 15 minutes. Squeeze the lemons for the filling until you have 150ml of juice. Whisk the eggs, egg yolk and sugar together and beat until fluffy. Stir in the crème fraîche and then add the lemon juice. Divide the filling between the pre-baked tarts and place 4 - 5 blackberries on each. Bake in the over for approx. 15 to 20 minutes until the filling has set and is lightly browned. Sprinkle with flaked almonds.


Denise’s cooking is diverse, light and modern. As a food stylist and food photographer, her recipes are a feast for the eyes as well as the palate. On her blog, she enjoys sharing her passion for creative cooking with her readers.

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