📖 Instructions

1. Preheat oven to 375°F (190°C). Lightly grease the 9-inch tart pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, mixing until the dough just comes together. Do not overmix. Shape the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
3. On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to the prepared tart pan. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough.
4. Prick the bottom of the crust with a fork several times. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
5. Remove the parchment paper and pie weights and continue baking for another 5-7 minutes, or until lightly golden. Remove from the oven and let cool completely.
6. Meanwhile, make the filling. In a medium bowl, gently combine 3 cups fresh blackberries, 1/4 cup granulated sugar, 2 tablespoons blackberry thyme leaves, and 1 tablespoon lemon juice. Set aside.
7. Once the crust is completely cool, pour the blackberry mixture into the tart shell. Don't worry if some of the juice leaks out. You can always add a little more sugar to help balance the flavors.
8. Bake for 30-35 minutes, or until the filling is bubbly and slightly thickened. You may want to put it in a bit lower than 375°F (190°C), depending on your oven—keep an eye on it, ok?
9. Let the tart cool completely on a wire rack before serving. Garnish with fresh blackberry thyme leaves (if desired).