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1
WHIP THE creme fraiche In a food processor, pulse the flour, sugar and salt.
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2
Add the butter and pulse until the mixture resembles small peas.
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3
Sprinkle the egg yolk mixture on top and pulse until the pastry comes together in large clumps.
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4
Turn the pastry out onto a work surface, knead 2 or 3 times and pat into a disk.
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5
Wrap in plastic and refrigerate just until chilled.
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6
Let stand at room temperature for 10 minutes before rolling.
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7
WHIP THE creme fraiche On a lightly floured work surface, roll out two-thirds of the pastry to an 11 1/2-inch round.
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8
Roll the pastry around the rolling pin and transfer it to a 9-inch fluted tart pan 1 inch deep with a removable bottom.
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9
Press into the pan, folding in the overhanging dough to reinforce the sides.
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10
Trim the overhang and knead the scraps into the remaining dough.
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11
WHIP THE creme fraiche On a floured work surface, roll out the remaining pastry to a 9 1/2-inch round.
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12
Using a pastry wheel, cut the round into 3/4-inch-wide strips.
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13
WHIP THE creme fraiche Preheat the oven to 350.
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14
In a bowl, toss the blackberries, sugar and flour; spoon into the tart shell.
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15
Scatter the butter on top.
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16
Arrange the strips over the berries in a lattice pattern, pressing the ends onto the pastry rim.
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17
Trim any excess pastry.
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18
Brush the lattice with the egg yolk mixture; sprinkle with the turbinado sugar.
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19
WHIP THE creme fraiche Bake the tart on a sheet of foil in the bottom third of the oven for about 1 hour, or until the pastry is golden and the juices are bubbling.
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20
Transfer to a wire rack to cool for at least 3 hours.
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21
WHIP THE creme fraiche In a bowl, beat the cream and sugar to soft peaks.
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22
Add the creme fraiche and vanilla and beat until firm peaks form.
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23
Cut the tart into wedges and serve with the creme fraiche.
