Here a tender but sturdy crust beautifully marries with ripe, succulent fruit.
Make Ahead Tips
The dough can be made (but not rolled out) up to four days before baking. Keep the disk of dough refrigerated, tightly wrapped in plastic.
The tart may be baked up to six hours ahead of serving.
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I have made this several times. It is a quick, easy, and delicious dessert. Everyone always loves it!
Delicious! Crust was lovely, flakey, yummy. I increased the berries from 4 cups to about 5 cups or so...I think it could've handled a bit more.
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