A rich pastry crust (not as rich as tart dough) lines a springform works best. This tart is filled with mounds of apples and berries and then topped with more pastry, in a regular or lattice work weave. Use a serrated pastry wheel to cut lattice strips. What's nice about tart doughs, as this one is, is that it lasts longer than pie pastry, making this a good keeper for a few days. This is a lovely fresh tart to have on hand in spring and summer or anytime guests drop by. If you bake it, they will come.