Combine the flour, salt, and sugar in a mixing bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle in cold water one tablespoon at a time, mixing gently after each addition, until the dough just begins to come together. Gather the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Transfer the dough to a 9-inch tart pan, pressing it into the edges and trimming any excess. Poke the bottom with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes, or until golden brown. Cool on a wire rack.
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep refrigerated until ready to assemble the tart.
1 1/4 cups all-purpose flour
Spread the whipped cream evenly over the cooled tart crust, creating a smooth layer that covers the bottom.
1 1/4 cups all-purpose flour
Arrange the fresh berries in a vibrant, overlapping pattern on top of the whipped cream, filling the entire surface. The berries should look bright and juicy, adding natural color and freshness.
1 1/4 cups all-purpose flour
Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld. Cut into slices and enjoy the crisp, creamy, and fruity dessert.
