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Roll out pastry to fit a 9-in nonstick tart pan and gently shape into pan. Bake crust at 400F 15-20 minutes until lightly golden. Remove from oven and set aside.
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In a medium bowl, whisk eggs, lemon juice, zest, sugar, flour, and vanilla extract until smooth. Pour filling into pre-baked tart pan. Bake tart at 350F 20-25 minutes or until filling is firm to the touch. Cool tart completely on a wire cooling rack.
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Make the berry sauce: In a medium saucepan, bring all sauce ingredients to a boil. Reduce heat to medium and let sauce simmer until just slightly thickened. Keep sauce warm until ready to serve.
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When ready to serve, slice cooled tart into wedges and serve with warm berry sauce and whipped cream if desired. Enjoy!