Ingredients

Serves: Serves 8 to 10

1 sweet almond pastry crust (see below)
3 pints blackberries
1/2 cup flour
1-1/2 cups granulated sugar
6 tablespoons unsalted butter, small cubes
1 tablespoon finely chopped lemon zest
1 tablespoon brown sugar

For sweet almond pastry crust:
2 cups all purpose flour
1/2 cup finely ground almonds
1 heaping tablespoon brown sugar
pinch of salt
1/2 pound unsalted butter, cut into small cubes
5-6 tablespoons ice water
bag of dried beans

Directions

For crust:
In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and rub in, until dough comes together. Wrap in plastic and refrigerate dough for 1 hour.

Preheat oven to 400°F.

Flour a surface and roll out the dough to a round shape. Place in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Line with parchment paper or foil. Pour in the beans, filling to the edges.

Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.

For tart:
Preheat oven to 375°F.

Toss the berries with the flour, sugar, butter, and lemon zest. Stir in the brown sugar.

Place the fruit in the baked crust and into the oven for about 40 minutes, or until the fruit bubbles and juice thickens.

Remove from oven and cool for 2 hours.