Sally's Fresh Blackberry Tart

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Scrumptious! My family and I devoured this, topping each of our portions with a scoop of vanilla ice cream. I will definitely make this again. I made this exactly according to the recipe, but I did not use all of the blackberry sauce. I put the blackberries in the tart shell, and then added the juice until it was just below the rim of the shell. Use the recipe recommendation of letting the shell extend slightly above the rim of the tart pan. I was glad that I baked the tart on a rimmed baking sheet to catch the juice that bubbled over.

Just a couple notes that may shed some light on other reviewer concerns: 3 pints is equal to 6 cups. And, it is definitely essential to use a tart pan, not a pie pan.

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This is the first recipe that I've tried in all my years of internet searching
that has been a failure.
The crust was awful and was too thick.
I used at least 3 pints of blackberries which wasn't enough and added frozen
raspberries and strawberries. There was way too much liquid.
Where did you find this recipe? Was it tested at all.
I've always been impressed with previous tried at the Food Network

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I had never made a tart before and found this recipe not very difficult to make and extremely tasty. It got rave reviews from everyone including my very picky children. The lemon zest is key and adds just the right punch.

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