Blueberry-Blackberry Tarts

Jamie loves blackberries, and when he had all of his friends over to do his football draft (taking over our living room/TV) I needed an activity. We had this great tart pan that I still hadn't had a chance to use, so I thought it was a perfect time to try a tart. Yum! It was really great. Super fresh and summery, and the crust is incredible. You have to make it yourself instead of buying premade pie crust because the tart crust is different than pie crust. It's more like shortbread. It's a little tougher to work with, but it's so tasty. Jamie brought some to work and it was gone within half an hour. It's a bit of a labor of love, but well worth it. It's not too sweet and really concentrates the berry flavor.

Ingredients:
Crust
1 large egg yolk
1 tbsp heavy cream
1/2 tsp vanilla extract
1 3/4 cup all purpose flour
2/3 cup confectioner's sugar
1/4 tsp salt
8 tbsp butter, cut into 1/4-inch pieces and chilled

Tart
6 tbsp unsalted butter
1 large egg plus 1 large white
1/2 cup plus 1 tbsp sugar
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp grated lemon zest, plus 1 1/2 tsp juice
2 tbsp corn starch
2 tbsp heavy cream
12 oz (or more) mix of blueberries and blackberries

Directions:
Crust
Whisk egg yolk, cream, and vanilla together in a bowl.

Process flour, sugar, and salt in a food processor until combined, about 5 seconds.

Scatter butter over the top and pulse until mixture resembles coarse cornmeal, about 15 pulses.

With machine running, add egg mixture and continue to process until dough just comes together around processor blade, about 12 seconds.

Turn dough onto sheet of plastic wrap and flatten into 6-inch disc.  Wrap tightly in plastic and refrigerate for 1 hour. Before rolling dough, let it sit on the counter to soften for about 10 minutes.
In between two pieces of parchment, roll the dough out into an 11-inch circle. Place dough round on baking sheet (with parchment) and chill for 30 minutes.

Remove dough from fridge and peel off one side of the parchment paper. Put dough side down into the tart pan and press the dough into the corners and into the fluted edges of the tart pan with the parchment paper. Remove parchment paper. Run a rolling pin over the top to take off excess dough. Cover in plastic wrap and chill 30 minutes.

Adjust oven rack to middle position and heat oven to 375. Set dough-lined tart on a rimmed baking sheet lined with foil. Spray one side of a new sheet of foil with non-stick spray. Press foil, grease side down, into the frozen tart shell covering the edges to prevent burning, and fill with beans, rice, or pie weights. Bake about 30 minutes until golden brown and cool completely.

Tart

Heat oven to 375. Melt butter in a small saucepan over medium heat, swirling occasionally, until butter is browned and releases a nutty aroma, about 7 minutes. Transfer butter to a small bowl and let cool slightly. 

Whisk egg and egg white in a medium bowl until combined. Add sugar and salt and whisk vigorously until light colored, about 1 minute. Whisk in warm browned butter until combined, then whisk in vanilla, lemon zest, and lemon juice. Whisk in instant flour, then whisk in cream until combined. Distribute berries in a single, tightly packed layer in the bottom of the cooled tart shell. Pour the filling mixture evenly over the berries. Bake tart on baking sheet until fragrant and filling has set (it doesn't jiggle when you shake it) bubbling lightly around the edges and surface is puffed and deep golden brown, about 30 minutes, rotating baking sheet halfway through baking. 

Transfer tart with baking sheet to wire rack and let cool to room temperature, about two hours. To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto a serving platter or cutting board.