Instructions

TART PASTRY:

• Put sliced butter and sugar into the food processor and pulse until they are well combined. Add vanilla, then add one egg and yolk of second egg, then pulse again until well incorporated.
• Sift the flour and salt together, then add to the mixture in the food processor. Pulse until mixture comes together into a ball. If the mixture seems dry after about 30 seconds, add just small bits of water until it comes together.
• Turn the dough out onto plastic wrap and flatten into a disk. Wrap well and refrigerate for about 30 minutes.
• Remove chilled dough from the refrigerator. On a lightly floured surface, roll out the dough so that it is about 2 inches larger than the tart pan all around. The dough should be about 1/4 inch thick.
• Carefully transfer pastry into the pan by rolling the dough onto the rolling pin and gently centering it into the pan. Gently press the dough into the bottom and up the sides of the pan, making sure to press it into the bottom edges, and gently pressing the dough against the sides of the pan. Then trim the top edge of the pastry just slightly above the edge of the pan and press down to make a solid edge for the tart.
• Refrigerate the tart pastry until you’re ready to fill it.

FILL AND BAKE

• Preheat the oven to 350 degrees F
• In a small bowl, mix the sugar and lemon zest together, using the back of a spoon or your fingers.
• In a large bowl toss the berries with the sugar/zest mixture, lemon juice, and 2 tablespoons of flour. Transfer filling into the tart pastry shell. Cut the tablespoon of butter into tiny pieces and scatter over the fruit filling.
• Bake until the tart shell is golden brown and the filling is bully (about an hour). Transfer to a cooling rack and allow to cool about an hour, or until filling is set.
• Melt the jam in a small saucepan. Using a pastry brush, spread the warm melted jam over the top of the tart.
• Serve with whipped cream or vanilla ice cream if desired.