Berry-Lemon Shortbread Tart

Just about any berry can be used in this -- my favorite is blueberry, but raspberries are really good, too!

3 cups frozen blueberries, raspberries, etc...

1 stick + 6 T cold butter, cut into pieces

1 1/4 cups granulated sugar

1 3/4 cups flour

3 large eggs

Zest & juice of 2 lemons

Powdered sugar, for dusting

*Preheat oven to 400.

*Using your fingers, combine the butter, 1/2 cup of sugar, and 1 1/2 cups of flour -- blend together until coarse crumbs form. Pour the mixture into an ungreased non-stick springform or removable bottom tart pan. Press down evenly to form a crust. Bake until lightly golden -- about 20 minutes.

*Remove shortbread from the oven and reduce the heat to 325. Scatter the frozen fruit on top of the crust.

*Beat the eggs with remaining 3/4 cup sugar until thick & pale yellow. Whisk in lemon zest, lemon juice and remaining 1/4 cup flour. Pour the lemon cream over the fruit/shortbread and bake for 30 minutes or until the custard is set.

*Let cool, then dust with powdered sugar.