Instructions

1. Heat oven to 425˚ F. Make pastry as directed, roll into a 13-inch circle. Fold tart pastry into fourths and place in a 10- or 11-inch tart pan; unfold and press against bottom and side of pan. Trim overhanging edge of pastry even with the top of the pan.
2. In a large bowl, gently combine the berries. In a smaller bowl, stir flour, sugar, grated orange peel, and butter with a fork until crumbly. Sprinkle over berries. Transfer berry mixture into the prepared tart shell.
3. Bake at 35-45 minutes or until the fruit bubbles in the center. Serve warm. Can be topped with whipped cream or ice cream, if desired.
4. OPTIONAL: Whipped Cream: Combine 1 cup (8 oz/227g) heavy whipping cream, 1 Tablespoon superfine sugar, and 1/2 teaspoon vanilla extract in a chilled medium mixing bowl. Beat on medium-high speed until soft peaks form. Serve immediately or refrigerate for up to 2 hours.

• Servings : 8-12
• Course : Dessert
• Recipe Type : Pastries & Tarts