Prebake the 9 inch or 9.5 inch tart crust at 400 Fahrenheit for 20 or 30 minutes according to my super detailed tutorial how to make tart crust shell from scratch. Let the tart shell cool slightly.
In a bowl, toss 4 cups of blackberries, 1 cup sugar, 1/2 cup flour, 2 tablespoons lemon juice, and 1 tablespoon lemon zest. Combine thoroughly.
Spoon this mixture into the cooled tart shell. Top with the remaining 1 cup of blackberries. Sprinkle 1 or 2 tablespoons white sugar over the berries, and then sprinkle thinly chopped cold butter on top, too.
Place the tart on a rimmed baking sheet (to catch any juices) and bake for 30-40 minutes at 350 F until filling starts to bubble. If crust starts to brown too much, place a piece of aluminum foil over the tart.
Serve warm with vanilla ice cream!
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Gently layer a piece of phyllo dough flat in the pan, allowing one side of the sheet to run up the sides of the pan. Brush with melted butter and then top with another sheet of phyllo dough, brush the top with butter. As you are working, overlap the sheets to create a border going up the sides of the pan. Repeat the layers until all the phyllo dough and around 4 tablespoons butter have been used.
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