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["Combine flour, sugar and butter in food processor and pulse until mixture resembles coarse meal. Add orange juice, and process until dough forms. Divide dough into two balls, one slightly larger than the other, and chill, wrapped in floured waxed paper, for 30 minutes.", "", "Meanwhile, heat blackberry preserves and Framboise in small saucepan, and simmer, stirring, about three minutes. Strain preserves into small dish, reserve 1/4 cup of strained liquid for later use as glaze, and recombine the strained fruit with the liquid.", "", "In a large bowl, combine fruit, sugar, ginger, blackberry preserves, nutmeg, cinnamon, and flour in large bowl, and lightly toss until well mixed.", "", "Preheat oven to 375. To make crust, roll out larger ball of dough on floured surface into a 12"" circle about 1/8"" thick, and gently press into an 11"" tart pan, leaving 1/2 inch overhang all around. Fill tart with fruit mixture. Roll out second ball of dough 1/8"" thick and use the fluted edge of a pastry wheel to cut strips to make lattice crust. Gently press the ends of each strip into the overhang of bottom crust, and press against inside top of tart pan for a thicker top edge. Bake in lower third of oven about 50 minutes, until crust is golden brown.", "", "Cool on rack for 30 minutes.", "", "Cool completely and serve. Can be served alone or be accompanied by vanilla ice cream."]
