Practically Vegetarian

Directions

• Prepare the dough: Add the flour and salt to food processor, pulsing several times to combine. Add the butter and pulse on and off until mixture is crumbly. Slowly add the water with machine running until dough begins to form ball. (I needed an additional 3-5 Tbsp water to form dough ball)
• Wrap in plastic wrap and press flat into a disc. Chill for at least 30 minutes before using so butter and firm back up.
• Preheat oven to 400°. Place over rack on center shelf. Line a sheet pan with silicone baking mat.
• In a large bowl, combine blackberries, sugar, cornstarch, lemon juice, and salt. You don’t want the filling to sit for very long before going into the oven, so do this right before rolling out the dough.
• Roll the dough onto a lightly floured surface until it’s approximately 12 inches in diameter. Transfer rolled dough to the baking sheet. Spread the berries evenly onto the dough, leaving a 2 inch dough border around the edges. Fold the excess dough on top of the berries in a circle, until you have a tightly formed tart.
• Chill tart for 10 minutes to firm up dough. Brush the top of dough with a light coating of egg wash and a sprinkle of turbinado sugar.
• Bake for 10 minutes, then lower temperature to 375 degrees. Continue baking for an additional 20 minutes, or until dough is firm and golden brown, and berries are bubbling.
• Allow to cool briefly before serving with vanilla ice cream or whipped cream.