📖 Instructions

1. **Prepare the Crust:** In a large mixing bowl, whisk together the flour, sugar, and salt. This ensures that the dry ingredients are evenly distributed. Don't skip this step! If you want it less sweet you can add less sugar here.
2. **Add the Butter:** Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The colder the butter, the flakier the crust will be. I learned this from a baking show a few years back!
3. **Incorporate the Liquid:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix; this will result in a tough crust. The dough should be moist but not sticky. If you're feeling uncertain, add the water slowly and check the consistency often.
4. **Form the Dough:** Gently press the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out. Trust me on this, don't skip this step!
5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan, trimming any excess. Crimp the edges for a decorative finish.
6. **Pre-Bake the Crust:** Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until the crust is lightly golden. Let it cool completely. I like to pre-bake this to ensure the crust doesn't get soggy from the filling.
7. **Prepare the Filling:** In a medium saucepan, combine the lingonberries, sugar, grated ginger, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the berries start to burst. This usually takes about 5-7 minutes. The aroma alone is worth it!
8. **Assemble the Tart:** Pour the lingonberry filling into the pre-baked crust, spreading it evenly. Make sure the crust is completely cool before adding the filling to prevent it from melting.
9. **Bake the Tart:** Bake the tart in the preheated oven at 350°F (175°C) for 20-25 minutes, or until the filling is set and the crust is golden brown. Let it cool completely before serving. Be patient, as tempting as it is to dig in right away!
10. **Garnish and Serve:** Dust the tart with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!