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1
Make shell: In a bowl with a pastry blender or possibly in a food processor blend or possibly pulse together flour, butter, shortening, and salt till mix resembles coarse meal.
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2
Add in 2 Tbsp.
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3
ice water and toss or possibly pulse till incorporated.
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4
Add in sufficient remaining ice water, 1 Tbsp.
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5
at a time, tossing with a fork or possibly pulsing to incorporate, to create a dough.
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6
On a work surface with heel of hand smear dough in 3 or possibly 4 forward motions to make dough easier to work with.
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7
Form dough into a ball and flatten to create a disk.
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8
Refrigeratedough, wrapped in plastic wrap, at least 1 hour and up to 24.
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9
On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about 1/8-inch thick).
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10
Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim.
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11
Refrigerateshell, covered, 1 hour, or possibly till hard.
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12
Preheat oven to 400 degrees.
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13
Line shell with foil and fill with pie weights or possibly raw rice.
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14
Bake shell in middle of oven 10 min.
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15
Remove weight or possibly rice and foil and bake shell till pale golden brown, about 5 min more.
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16
Cold shell in pan on a rack.
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17
Shell may be made 2 days ahead and kept in pan, covered, at room temperature.
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18
Reduce temperature to 250 degrees and transfer pan to a baking sheet.
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19
Make custard: Whisk together custard ingredients.
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20
Pour custard into tart shell.
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21
Bake tart on baking sheet in middle of oven 30 min and transfer to rack to cold.
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22
Custard will continue to set as tart cools.
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23
Tart may be prepared up to this point 1 day ahead and chilled, covered.
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24
In a small saucepan cook 1 c. Blackberries and sugar over moderately-low heat, mashing with a fork and stirring occasionally, 5 min and pour through a fine sieve into a small bowl, pressing hard on solids.
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25
Throw away solids and cold Blackberry mix.
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26
Remove rim of tart pan and transfer tart to a platter.
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27
Pour cooked Blackberry mix over custard and arrange remaining 2 c. Blackberries on top.
