Combine the flour, sugar, and salt in a large mixing bowl. Add the cold, cubed butter and use a pastry cutter or fingertips to work until the mixture resembles coarse crumbs with pea-sized butter pieces, reaching a visual indicator of crumb size.
1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 1 tablespoon granulated sugar, 1/4 teaspoon salt
Gradually add cold water, one tablespoon at a time, mixing with a fork or spoon until the dough begins to come together and is slightly sticky but manageable. Do not overmix.
3-4 tablespoons cold water
Gather the dough into a disk shape, wrap in plastic wrap, and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 375°F (190°C) and prepare a baking sheet.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it carefully to a parchment-lined baking sheet. Use a fork to prick the crust evenly all over to prevent bubbling.
Spread the fresh berries evenly over the crust, leaving about a 1-inch border around the edges. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the berries are bubbly and juicier.
2 cups mixed fresh berries
While the tart cools slightly, prepare the glaze by whisking honey (or maple syrup) with lemon juice until well combined. Brush the warm berries with the glaze using a pastry brush for a shiny finish. Slice and serve once fully cooled.
1/4 cup honey or maple syrup, 1 tablespoon lemon juice
