Tart Dough
1 1/2 c. all-purpose flour
1/2 c. confectioner’s sugar
1/4 tsp salt
9 tbsp cold unsalted butter, cut into small pieces
1 large egg

Lemon Curd
2 large eggs
1/2 c. sugar
3 tbsp fresh lemon juice
1/4 c. unsalted butter
1 1/2 tsp grated lemon peel

Garnish
Fresh strawberries, stems removed and sliced in half
Fresh blueberries
1/4 cup raspberry jam

Tart Dough
Fit a stand mixer with the paddle attachment. Stir together flour, sugar and salt in mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal (should be between the size of oatmeal flakes and peas). Add the egg and beat just until the dough pulls together.

Transfer the dough to a work surface and gently pat into a ball. Lightly flatten into a disk shape. Roll our immediately or wrap in plastic wrap and chill for 1-2 hours.

When you’re ready to roll the dough, butter a 9-inch tart pan. Roll the chilled dough on work surface to form a 12 inch round. Keep moving the dough to make sure it’s not sticking, use flour on rolling pin or work surgace if needed.

Turn dough into prepared tart pan. Trim your overhang to about 1/2 an inch. Fold the overhang in to create double thick sides. Pierce crust all over with a fork. Freeze the crust for at least 30 minutes before baking.

Preheat oven to 375 degrees. Remove dough from freezer and cover with nonstick foil. Bake for 20-25 minutes. Remove foil and bake for an extra 10 minutes, or until golden brown.

Cool crust on wire rack to room temperature.

Lemon Curd
Whisk eggs, sugar and lemon juice in heavy small saucepan. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd and chill at least 2 hours.

Assemble Tart
Spread curd in crust. Heat jam in a small saucepan. Remove from heat and toss strawberries and blueberries in jam. Spread on top of curd filled tart and set in refrigerator for at least one hour or up to six hours before serving.