Ingredients

For Sweet Almond Pastry Crust:
2 cups all purpose flour
1/2 cup finely ground almonds
1 heaping tablespoon brown sugar
Pinch salt
1/2 pound cold unsalted butter, cut into small cubes
5 to 6 tablespoons ice water
bag of dried beans

For Tart Filling:
3 pints blackberries
1/2 cup all-purpose flour
Pinch salt
1 1/2 cups granulated sugar

6 tablespoons unsalted butter, small cubes
Juice 3 lemons
1 tablespoon finely chopped lemon zest
1 tablespoon brown sugar

Instructions

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
gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate
dough for 1 hour.

Preheat oven to 400 degrees F.

Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round
in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a
bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust
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: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the
brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the
fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.

Remove from oven and cool for 2 hours before slicing.