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1
Mix flour, powdered sugar and salt in processor.
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2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
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3
Mix in beaten egg.
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4
Mix in enough ice water by teaspoonfuls to form moist clumps.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic; refrigerate at least 30 minutes.
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7
(Can be made 1 day ahead.
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8
Keep chilled.
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9
Soften slightly at room temperature before rolling out.)
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10
Roll out dough on floured surface to 14-inch round.
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11
Roll up dough on rolling pin; transfer to 11-inch-diameter tart pan with removable bottom.
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12
Trim dough to 1-inch overhang.
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13
Fold in overhang to form double-thick sides extending 1/4 inch above sides of pan, pressing to adhere.
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14
Pierce crust with fork in several places.
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15
Freeze crust 30 minutes.
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16
Preheat oven to 375F.
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17
Bake crust until set and light golden, piercing with fork if crust bubbles, about 18 minutes.
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18
Cool completely.
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19
Blend eggs and next 4 ingredients in processor.
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20
Add cream and blend until smooth.
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21
Pour into cooled crust.
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22
Bake tart until filling is set, about 25 minutes.
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23
Cool.
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24
(Can be made 1 day ahead.
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25
Cover and refrigerate.)
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26
Preheat broiler.
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27
To make foil cover to protect crust edges during broiling, cut out 12-inch round of foil.
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28
Cut out center of foil, leaving 2-inch-wide circle.
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29
Place foil circle atop tart, covering crust edges.
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30
Dust center of tart with powdered sugar.
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31
Broil tart until sugar melts and is golden, watching closely and rotating tart for even broiling, about 1 minute.
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32
Transfer pan to rack.
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33
Remove foil circle.
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34
Cool tart at least 30 minutes.
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35
Remove pan sides.
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36
Serve tart slightly warm or at room temperature with Blackberry Puree.
