Instructions

1. In a food processor, combine the all-purpose flour, granulated sugar, and salt. Pulse to mix.
2. Add the cold, cubed unsalted butter to the food processor. Pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice water to the food processor, 1 tablespoon at a time, pulsing after each addition. Continue this process until the dough just starts to come together.
4. Transfer the dough onto a lightly floured surface. Shape it into a disk, wrap in plastic wrap and allow it to rest in the refrigerator for 30 minutes.
5. While the dough is chilling, preheat your oven to 375°F (190°C).
6. In a separate bowl, combine the blackberries, cornstarch, and lemon juice. Gently toss until the blackberries are well coated.
7. Roll out the chilled dough on a lightly floured surface until it forms a circle large enough to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
8. Pour the blackberry mixture into the tart shell, spreading it out evenly.
9. Bake the tart in the preheated oven for 40-45 minutes, until the crust is golden brown and the blackberries are bubbling.
10. Allow the tart to cool before dusting it with powdered sugar.
11. Serve the blackberry tart at room temperature for the best flavor experience. Enjoy!