Preparation

• Preheat your oven to 375°F (190°C) before you start preparing the tart.
• In a large bowl, mix flour, sugar, and salt. Add the cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs. Gradually add cold water, stirring with a fork until the dough comes together.
• Roll the dough out on a floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the bottom and sides, and trim any excess.
• In a separate bowl, combine cherries, plums, berries, sugar, cornstarch, vanilla extract, and lemon zest. Toss gently to coat the fruit evenly.
• Pour the fruit filling into the prepared crust, spreading it evenly. Place the tart on a baking sheet to catch any drips.
• Bake in the preheated oven for 50 minutes or until the crust is golden brown and the filling is bubbly. Allow to cool on a wire rack.
• Let the tart cool for at least 15 minutes before slicing to allow the filling to set.
• Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
• Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for 10 minutes before serving.