-
1
For the tart crust: In a large bowl combine the flour and salt.
-
2
Cut the chilled butter into 1-inh pieces.
-
3
Using a pastry cutter or a fork, cut the butter into the flour.
-
4
Cut together until the mixture resembles coarse crumbs.
-
5
Add the ice water 1 tablespoon at a time, and mix very gently, just until the mixture can be formed into a ball.
-
6
Do not overwork the dough.
-
7
Press the ball into a flat disk.
-
8
Wrap in plastic wrap and refrigerate for 30 minutes.
-
9
Preheat the oven to 350 degrees.
-
10
Roll the dough out to 1/8 inch thick and place into a tart pan.
-
11
Trim the edges.
-
12
Cover the crust loosely with parchment paper and weight with pie weights or dried beans.
-
13
Blind bake the pie crust for 15 to 20 minutes, or until golden brown.
-
14
Let cool completely.
-
15
For the Fool: In a saucepan, combine the rhubarb, sugar and lemon juice.
-
16
Cook over medium heat until the rhubarb is very soft, about 15 minutes.
-
17
Remove the mixture from the heat.
-
18
Puree the mixture in a food processor.
-
19
Refrigerate until cold.
-
20
Fold the puree into the whipped cream.
-
21
Refrigerate for several hours.
-
22
1 hour before serving, spoon the fool into the prepared tart crust.
-
23
Place the blackberries on top of the tart.
