Lemon Berry Tart

This is my tweaked version of a Jr League tart... it is one of my favorite desserts and always gets huge raves when I make it for dinner parties.

Crust:
3/4 cup unsalted butter
1/4 cup sugar
1 tbsp powdered sugar
2 cups flour

Filling:
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs, at room temp, beaten
3 tsp lemon zest
2 tbsp fresh lemon juice

Glaze:
1/2 cup powdered sugar
1 tbsp fresh lemon juice
1 tbsp unsalted butter, melted

Topping:
2 cups sliced strawberries
1 small carton blueberries
1 small carton raspberries
1 tsp powdered sugar

Preheat oven to 325. Melt the butter in a medium saucepan over low heat. Remove butter from heat and add sugars, stir to combine. Add the flour, stir to form dough. Let cool 15 minutes. Press the dough into a 9" tart pan with removable bottom. Bake for 15 minutes. Remove form oven and let crust cool.

For the filling - Stir together dry ingredients in a medium bowl. Add the eggs, zest and lemon juice, stir to blend. Pour filling into par baked tart crust. Bake 30 minutes or until crust is golden brown. Let tart cool.

For glaze - Combine powdered sugar, lemon juice and butter in a small bowl, stir to combine. Spread glaze over cooled tart and let sit until glaze firms up, 15-20 minutes.

In a medium bowl, gently combine berries with powdered sugar. Spoon over tart and serve.