Blackberry And Plum Tart

• 3/4 cup plus 2 teaspooons sugar
• 2 teaspoons lemon zest
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 6 tablespoons vegetable or canola oil
• 2 tablespoons mild olive oil
• 2 tablespoons whole milk
• 1/4 teaspoon ground cardamom
• 2 tablespoons cold, unsalted butter
• 3 ripe but firm plums, pitted and sliced into 1/2 inch slices
• 2/3 cup fresh blackberries

1. Preheat your oven to 425 degrees. In a mixing bowl, rub the lemon zest into the 3/4 cup sugar to extract some of the oils from the zest. Using a fork, stir 1 1/2 cups of the flour and the salt into the sugar mixture. Pour the oils and milk over the dry ingredients, give them a quick mix together and then stir them gently into the flour mixture until the ingredients just come together into a dough.
2. Transfer the dough into an 11 inch round tart pan or an 11 x 5 inch rectangular tart pan. Press the dough into the bottom and up the sides of the pan with the back of your knuckles. Be firm and push the dough all the way into the corners evenly. The back of a measuring cup is a helpful tool in ensuring the crust is even and smooth once you've gotten it mostly in place with your fingers.
3. In the same bowl, stir together 3/4 cup sugar, 2 tablespoons flour, cardamom and salt. Using a fork or your fingers, press the butter through the dry ingredients until the mixture's texture is pebbly.
4. Arrange the plum slices overlapping snugly in the tart pan. Tuck the blackberries in between the plum slices. Sprinkle the topping mixture evenly over the fruit. Bake for 35-40 minutes, until the fruit juices are bubbly and the crust is golden. Serve warm or room temperature.

sugar, lemon zest, flour, kosher salt, vegetable, olive oil, milk, ground cardamom, cold, fresh blackberries

Taken from food52.com/recipes/80967-blackberry-and-plum-tart (may not work)