Blackberry Tart for 8 Servings

Instructions:

1. Combine flour, powdered sugar, and salt in a bowl. Cut in the chilled butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
2. Stir in ice water one tablespoon at a time until the dough just holds together.
3. Press the dough firmly into the bottom and up the sides of a 9-inch tart pan and chill in the fridge for 15 minutes.
4. In a saucepan over medium heat, combine blackberries, granulated sugar, cornstarch, lemon juice, zest, and cinnamon. Stir gently until berries break down and the sauce thickens into a glossy consistency. Remove from heat and cool slightly.
5. Preheat oven to 375°F (190°C). Pour the blackberry filling into the chilled crust and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until the crust edges are deep golden brown and the filling is bubbling.
7. Allow the tart to cool for 20 minutes. Warm apricot preserves with water and gently brush over the top for a professional shine.