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1
In a food processor, place the flour, salt, and sugar and process until combined.
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2
Add the butter and process until the mixture resembles coarse meal.
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3
Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
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4
Add remaining water, if necessary.
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5
Do not process more than 30 seconds.
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6
Turn the dough out onto your work surface and gather it into a ball.
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7
Cover with plastic wrap, and refrigerate for about one hour before using.
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8
While the pastry is chilling, line a baking sheet with parchment paper.
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9
Once the pastry has chilled sufficiently, remove the pastry from the refrigerator and divide into four equal portions.
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10
On a lightly floured surface, roll each portion of pastry into a 7 inch circle.
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11
Place the four pastry circles onto the prepared baking sheet and cover with plastic wrap.
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12
Place in the refrigerator to firm up the pastry while you make the filling.
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13
In a large bowl, combine the berries, sliced peaches, sugar, zest (if using), and flour.
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14
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.
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15
Gently fold the edges of the pastry up and over the filling, leaving the center of the tart open.
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16
Press the edges gently so the pastry sticks together.
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17
Once all the tarts are assembled, cover and return to the refrigerator for about 15 - 30 minutes to chill.
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18
Preheat the oven to 400 degrees F.
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19
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.
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20
Remove from oven and place on a wire rack to cool before serving.
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21
Serve with softly whipped cream or vanilla ice cream.
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22
Cover and refrigerate any leftovers.
