• 6-8 ounces raspberry
• 6-8 ounces blackberry
• 6-8 ounces blueberries
• 2 TBSPN lemon juice (lime or grapefruit also work)
• 1/2 cup honey
• 1/4 cup tapioca pearls

• 1/2 rustic tart dough recipe, prepared and refrigerated
• 1 beaten egg

Rinse the berries. Put into pot. Mix together with lemon juice, honey and tapioca. Let sit for 15 minutes. Then begin to simmer, mixing constantly to avoid burning. Also be careful that the tapioca isn’t left in lumps. Bring to a boil once the berries have become liquified. Mix until it begins to thicken. Let cool.

Roll out tart dough on wax paper. Brush with beaten egg. Put in filling and roll up edges. Brush edges with beaten egg.

Place in preheated oven (450) and bake for 30-40 minutes until pastry is golden brown. Wait 2 hours before eating.