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Blackberry-Basil Tart

Fragrant spicy globe basil works well in this dessert.

  • servings: 6




  • 2 cups sour cream
  • 3/4 cup plus 3 tablespoons sugar
  • 1/2 vanilla bean, halved lengthwise
  • Cornmeal Shortbread Dough
  • 2 cups blackberries (about 1 pint)
  • 1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish
  • 1/4 teaspoon ground cinnamon


  1. Step 1

    Stir together sour cream and 3/4 cup sugar. Scrape in vanilla bean seeds; stir to combine. Discard pod. Refrigerate filling, covered, until firm, about 3 hours or up to 2 days, before using.

  2. Step 2

    Preheat oven to 375 degrees. Press dough into a 13 3/4-by-4 1/4-by-1-inch oblong tart pan with a removable bottom. Trim edges of dough flush with pan. Refrigerate until firm, about 30 minutes. Bake until golden and crisp, about 18 minutes. Let cool completely on a wire rack.

  3. Step 3

    Stir together blackberries, remaining 3 tablespoons sugar, 1 tablespoon water, basil, and cinnamon in a small saucepan over medium heat. Cook, stirring gently, until berries have softened and released their juices and mixture is warmed through, about 2 minutes.

  4. Step 4

    Spoon sour cream filling into tart shell. Top with the berry mixture. Garnish with basil sprigs.

Martha Stewart Living, August 2005