Berry Frangipane Tart

In a food processor, pulse flour and salt until well blended. Add cold butter and pulse until butter formed small pieces. Add orange juice and the 4 tablespoons of water, and pulse 3-6 times to blend mixture.

Pour mixture into a bowl and gather into a ball. Wrap in plastic wrap, flatten into a disc, and refrigerator for approximately 30 minutes and up to 4 days.

Preheat the oven to 375 degrees Fahrenheit.

Spray an 8-by-11 inch false bottom tart pan with nonstick cooking spray and place on a sheet pan.

Roll out the dough on a lightly floured surface to approximately 1/8th thick. Fit gently into the tart pan, pressing the dough up the sides as well. Using the rolling pin, roll across the pan to cut off excess dough. Using a fork, pierce holes all over the dough.

Place a piece of parchment over the dough and up the sides of the pan. Fill with pie weights or dried beans and bake for approximately 10-15 minutes.

Remove the tart from the oven but leave oven on. Using the parchment paper, gently remove the weights or beans. Cool tart in pan.

Using an offset spatula evenly spread approximately 1 ½ cups of frangipane into the tart. Return to the oven and bake for 20-25 minutes, or until the frangipane is slightly puffed and light brown. Cool completely.

Decorate top of tart with raspberries and sliced strawberries. Using a pastry brush, lightly coat each berry with some warm jam. Refrigerate tart in the pan until ready to serve.

Unmold tart and serve.