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Orange & Blackberry Panther Tart

I took this wonderful tart to school for a potluck. I work with 4th graders, and we typically eat at staggered times, starting with kindergarten and working our way up to 4th grade. By the time I got in the room where we eat lunch, my tart was gone, but there was a nice note telling me how good it was. —Dianna Wara, Washington, Illinois
  • Total Time
    Prep: 25 min. Bake: 35 min. + cooling
  • Makes
    10 servings


  • 1 sheet refrigerated pie pastry
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 2 tablespoons orange marmalade
  • 3 cups fresh blackberries
  • 1/2 cup macadamia nuts, finely chopped
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, melted
  • 1/2 cup white baking chips
  • 1/2 teaspoon shortening
  • 1/4 teaspoon apple pie spice


  • On a lightly floured surface, roll dough into a 12-in. circle. Transfer to a parchment paper-lined baking sheet.
  • In a small bowl, combine the cream cheese, confectioners' sugar and marmalade. Spread over the pastry to within 1-1/4 in. of edges. Top with blackberries to within 1 in. of cream cheese edge. Fold up edges of pastry over filling, leaving center uncovered.
  • In a small bowl, combine the nuts, sugar, flour and butter; sprinkle over blackberries. Bake at 400° for 35-40 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide tart onto a wire rack to cool.
  • In a microwave, melt baking chips and shortening; stir until smooth. Stir in apple pie spice. Drizzle over tart.
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