Lattice-top blackberry tart

Mom and I saw a beautiful array of tasty berries at the Fresh Market today, including golden raspberries, which look like larvae. I didn't have quite enough of them to make a pie, so I made a tart, which I have lovingly dubbed a fart.


Blackberry tart


2 cups plus 4 Tbsp all-purpose flour
1 tsp kosher salt
2 tsp sugar
2 sticks very cold unsalted butter, cut into 1/2-inch cubes
1/4 cup ice water (put cold tap water in the freezer for a few minutes), more if needed
1 tsp vanilla

Measure the flour, salt, and sugar into your food processor. Pulse a few times to mix the ingredients together.
Put the butter into the processor and quickly pulse until the butter is in pea-size chunks. This should take maybe 8-10 pulses.
Combine the vanilla with the ice water, and pour this into the flour while you pulse the dough. The finished dough will appear loose, but should clump when you squeeze it between your fingers.
Divide the dough into two loose masses and wrap them in plastic wrap. Refrigerate for at least 30 minutes and up to a day.
Set the oven on 350F.
Lightly dust the countertop and a rolling pin with flour and roll out one of the dough portions to a 12-inch diameter circle.
Butter a 10-inch tart pan and gently place the dough into the pan. Using the tines of a fork, poke small holes in the bottom and sides of the dough. Put the pan in the oven and bake the crust for 12-15 minutes. It should have very little color when it comes out. Set aside to cool.

3 cups blackberries
1/2 cup light brown sugar
1/4 cup all-purpose flour
Zest of 1 lemon
1/2 tsp cinnamon

Combine all ingredients with a fork, smashing a few blackberries with the backs of the tines to release the juices.
Place the berries in the prebaked tart crust.
Take the other portion of dough, roll it out to a 10-inch diameter, and, using a ruler and a very sharp knife, cut 1/2-inch wide vertical strips. Lattice the dough, removing alternating strips, and weaving them into the remaining strips at a 90-degree angle.

Brush the lattice with buttermilk and sprinkle with sugar. Bake for 30 minutes, or until the crust is nice and golden and shiny. Let the tart rest for at least 10 minutes before serving to allow the juices to settle.