Berry Tart

Step 1: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal.

Step 2: Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.

Step 3: Add remaining water, if necessary. Do not process more than 30 seconds.

Step 4: Turn the dough out onto your work surface and gather it into a ball. Cover with plastic wrap, and refrigerate for about one hour before using.

Step 5: While the pastry is chilling, line a baking sheet with parchment paper.

Step 6: Once the pastry has chilled sufficiently, remove the pastry from the refrigerator and divide into four equal portions.

Step 7: On a lightly floured surface, roll each portion of pastry into a 7 inch circle.

Step 8: Place the four pastry circles onto the prepared baking sheet and cover with plastic wrap.

Step 9: Place in the refrigerator to firm up the pastry while you make the filling.

Step 10: In a large bowl, combine the berries, sliced peaches, sugar, zest (if using), and flour.

Step 11: Remove the pastry from the refrigerator and divide the filling between the four pastry circles, leaving about a 1 inch border around the outside edges of the pastry.

Step 12: Gently fold the edges of the pastry up and over the filling, leaving the center of the tart open. Press the edges gently so the pastry sticks together.

Step 13: Once all the tarts are assembled, cover and return to the refrigerator for about 15 - 30 minutes to chill.

Step 14: Preheat the oven to 400 degrees F.

Step 15: Remove the unbaked assembled tarts from the refrigerator and bake for approximately 25-30 minutes or until the crust is golden brown and the juices are bubbling and start to run out from the center of the tart.

Step 16: Remove from oven and place on a wire rack to cool before serving.

Step 17: Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.