Berry Tart

1 pie crust (refrigerated/premade)
1 c sliced strawberries
1 c fresh blackberries
1 c fresh raspberries
1 c fresh blueberries
1 c sliced almonds
½ c Emily G’s Triple Berry jam

 
Mix all fruits with the jam and set aside. Roll out pie crust to 1/8” thickness (shape in a circle or a rectangle). Place on baking sheet. Sprinkle sliced almonds on the crust; top with the fruit/jam mixture and spread to within 1” of the edge. Fold the edges over the fruit, pinching together as necessary to keep fruit within the pastry. The tart will have a rustic look. Bake at 350° for 30 minutes until the crust is golden.

 
Option: sprinkle with additional sliced almonds. Slice and serve with whipped cream.