For crust:
1 ¼
cups all-purpose flour
1 ¼ cup
sugar
¼ teaspoon
salt
1 stick (½ cup)
cold unsalted butter, cut into bits
1 large egg
yoke
For filling:
3 tablespoon water
1 tablespoon
fresh lemon juice
½ cup sugar
¼ teaspoon
cinnamon
8 cups
picked-over blackberries
1 tablespoon vanilla
Accompaniment: whipped cream
Make crust: Preheat oven to 400º. In food processor blend
together flour, sugar, salt ,and butter until mixture resembles meal. Add yolk
and pulse until dough begins to come together but is still crumbly. Press
dough evenly onto bottom and up side of an 11-inch tart pan with a removable
fluted rim. Prick bottom of crust all over with a fork and chill 30
minutes. Bake crust in middle of oven 20 to 25 minutes, or until golden,
and cool in pan on a rack.
Filling:
In a saucepan combine lemon juice, sugar, cinnamon, a pinch
salt, and 3 cups blackberry and simmer, stirring occasionally, 10 minutes.
Remove pan from heat and stir in cornstarch and vanilla. Transfer blackberry
mixture to a metal bowl set in a bowl of ice and cold water and stir until
thickened to the consistency of raw egg white but not set, about 15 minutes.
Fold in remaining 5 cups berries and pour filling into crust, spreading evenly.
Chill tart, covered loosely, at least 4 hours, or until set, up to 1 day.
Serve with whipped cream. Bake at 325 for a1 hour and 15 to 20 minutes or
until a wooden pick inserted in center comes out clean. Cool in pan on a
wire rack 10 to 15 minutes; remove from pan, and cool completely on wire
rack. Makes 14 servings.
