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Sourdough Toaster Tarts With Blackberry, Sage, and Honey Filling

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A pinterest image showing both a golden brown whole tart and one cut in half revealing the soft blackberry center.


This Fall you will find me in my kitchen making these magical sourdough toaster tarts by the dozen!

While they take a little extra effort to prepare, the real fermented dough, perfectly sweetened filling, and touch of garden magic make these worth the time.


Toaster Tarts Anytime!

You can serve these little beauties golden brown from the oven, drizzled in raw local honey, a la mode with my Vanilla Bean Ice Cream, or you can easily freeze them individually for quick and tasty reheating in your toaster, anytime!


A plate with a golden brown sourdough toaster tart cut in half and drizzled with raw honey.


The Magic Ingredients 

Sweet and Buttery REAL sourdough pastry crust surrounds a simple filling of cooked blackberries, local honey, and savory, lemony, herbaceous sage. 

Sage has long been associated with mental clarity, longevity, and even immortality. Have you heard the saying “sage advice”? When something or someone is “sage” they are wise and intelligent. The Latin genus name Salvia is associated with the word salvation and shows just how much the ancients prized this beautiful culinary, medicinal, and spiritual herb.

I can’t think of a better way to start or end my day than with a flaky pastry filled with this enchanting combination!


A golden brown and flaky sourdough toaster tart drizzled with honey.


To Sage or Not to Sage?

This is such a versatile recipe. If you want to try some herbal variations, substitute lavender, thyme, lemon verbena, or rosemary.

Or leave it out completely if you prefer. 


Don’t Have Time to Make Your Own Filling?

No problem! Use your favorite jam! The flavor options are endless.


A plate with a perfectly brown toaster tart cut in half and showing the delicious blackberry filling.



A plate with a perfectly brown toaster tart cut in half and showing the delicious blackberry filling.

Sourdough Toaster Tarts with Blackberry, Sage and Honey Filling

Yield: 12 Tarts
Prep Time: 1 hour
Cook Time: 15 minutes
Additional Time: 1 day
Total Time: 1 day 1 hour 15 minutes

This grown-up, magical toaster pastry is made with real fermented sourdough pastry crust and a thick honey-sweetened blackberry filling scented with fresh sage. Serve them for a delightful brunch, dessert, or quick snack on the run! These versatile hand-held pastries can be frozen easily and then reheated in a jiffy. Kids will love these toaster tarts too!


For The Pastry

  • 3 Cups Organic All-Purpose Flour (375g)
  • 1 Cup Butter (227g Melted)
  • 2/3 Cup Active Sourdough Starter, Stirred Down (166g at 100% hydration)
  • 1/4 Cup Coconut Sugar (40g, or unrefined sweetener of choice)
  • 1 Teaspoon Salt (6g)
  • 1/2 Cup Organic All Purpose Flour, for dusting

For The Filling

  • 4 Cups Fresh or Frozen Blackberries (1 pound)
  • 1/4 Cup Water
  • 1/4-1/2 Cup Honey (to taste)
  • 2 Tablespoons Fresh Chopped Sage


The Day Before

The Pastry

    1. Mix the flour, sugar, and salt together in a ceramic or glass bowl.
    2. Add the sourdough starter and melted butter. Mix everything until just combined.
    3. Cover the bowl and let the dough ferment at room temperature for 4-5 hours.
    4. Divide the dough in half and shape each half into a round disk. Wrap each disk and refrigerate for at least 12 or up to 48 hours. Note that the dough will get more sour the longer it ferments.

    The Filling

    1. Place the blackberries and water in a small saucepan. Cook over medium heat, stirring often, until thickened and jammy.
    2. Add the fresh sage and honey and cook a little longer.
    3. Remove the filling to a glass container to cool. Cover and refrigerate the filling overnight.

    The Next Morning

    1. Remove the dough from the refrigerator and let it soften slightly at room temperature, about 30 minutes to an hour.
    2. Preheat your oven to 375°.
    3. Cut three large sheets of parchment paper.
    4. On a large open work surface lightly dust one sheet of parchment paper with flour.
      Roll the dough into a loose rectangle. Dough rolled out on parchment paper with jagged edges.
    5. To make a really tight rectangle use the parchment to fold the edges of the dough up and over. The jagged edges of the dough are folded over to make a tight rectangle.
    6. Continue to roll the dough gently, forming a nearly perfect rectangle about 1/8 inch thick. A perfect rectangle of dough 1/4 inch thick.
    7. Using the parchment as a sling move the rolled dough aside and repeat steps 4 to 7 with the second dough ball.

    Optional Decorative Steps

    1. Place 12 evenly spaced sage leaves on the dough. Cover the dough with the third piece of parchment and roll the leaves into the dough. Sourdough pastry with sage leaves and parchment covering.
    2. Flip the dough over so the leaves are on the bottom and remove the parchment paper from the upward-facing side. Flipped dough with sage leaves just barely showing through.
    3. Set the sage pastry aside.

    Filling The Pastries

      1. Working with the original pastry rectangle, envision 12 equal pastry spaces. Place one heaping tablespoon of jam in the middle of each pastry space. Sourdough Pastry Rectangle with dollops of jam equally spaced.
      2. Carefully, and using the parchment as a sling, line up the edges and flip the second pastry over the first. This should reveal the sage leaves on top. Gently but firmly press down around each filling bubble to squeeze out any air. The pastries are now topped with the second sheet of dough.
      3. With a knife or pizza cutter, trim the edges of the pastry to make a smooth outer edge. The double layer of dough have been trimmed to make a smooth outer edge.
      4. Cut the pastries between each bubble of filling, making 12 even squares. The dough is now cut in 12 even squares with the filling directly in the middle of each square.
      5. Working with one square at a time, crimp the edges with a fork. A raw pastry square being crimped around each edge with a fork.
      6. Place the tarts on a parchment-lined (use the paper you already cut) baking sheet with plenty of room around each tart. Six unbaked tarts on a parchment lined baking sheet.
      7. Bake the tarts for 15 minutes or until golden brown.
      8. Remove the tarts from the oven and cool them on wire racks.
      9. The tarts can be served warm with drizzled honey, ice cream, or whipped cream.
      10. Cool completely on wire racks before freezing.


Freeze tarts individually on baking sheets before moving them to an airtight container for longer storage. To reheat the toaster tarts remove them from the freezer and reheat them in the toaster until hot throughout.



A pinterest image showing a golden brown whole tart and a jar of honey.


A pinterest image showing a golden brown tart cut in half revealing the soft blackberry center, with a jar of honey and a plate of whole tarts in the background.



Carr, A., et al. (1987).  Rodale’s Illustrated Encyclopedia of HerbsEmmaus, Pennsylvania: Rodale Press.

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