Nathalie Dupree’s Lemon and Berry Tart

This crust is flaky and tender and browns beautifully. The dough is most easily made in a food processor or mixer, but can also be made by hand. The only moment of trickiness is rolling out the dough, as it wants to stick and pull apart, so the instructions call for rolling it out between two pieces of plastic wrap. The recipe can be easily doubled. Make the curd filling in advance so it has time to chill (it keeps for up to one month in the fridge). Top with berries prior to serving.