INGREDIENTS

INSTRUCTIONS

Pastry: In large bowl, mix flour and sugar. Cut in butter with pastry
blender, until mixture resembles coarse meal. Blend in yolk. Drizzle
in ice water, tossing lightly with a fork, until mixture forms a soft
dough. Gather into a ball. Press into a 1-in.-thick disk. Wrap in
plastic; chill 1/2 hour or until cold enough to roll. Filling: In
saucepan, combine cornstarch mixture, 1/4 cup of the sugar and the
blueberries. Cook over low heat, stirring until the mixture starts to
thicken, 2-3 minutes. Add 1/2 cup each of the raspberries and
blackberries; cook until thickened, about 2 minutes. Let cool
completely Set oven rack in lowest position. Preheat oven to 400F. On
floured surface, roll pastry to a 13-in. round; transfer to baking
sheet. Spread filling to within 1 1/2 in. of edge. Fold pastry edge  up
over filling. Brush pastry with yolk; sprinkle with sugar. Bake  25-35
minutes, until pastry is golden brown. let cool on sheet on  rack.
Slide tart onto serving plate. Top with remaining berries. Dust  with
confectioner's sugar, garnish with mint leaves and serve with  whipped
cream if desired.  NOTES : Adapted from  " Maine Ingredients"   by the
Junior League of  Portland, Maine Recipe by: McCall's  May 1997 Posted
to MC-Recipe  Digest V1 #557 by lunchuck <jock@third-wave.com> on Apr
07, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 151
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 46.4mg
Sodium: 4mg
Potassium: 138.7mg
Carbohydrates: 31.1g
Fiber: 3.4g
Sugar: 11.1g
Protein: 3.6g