Flag Berry Tart

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Martha Stewart


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All-purpose flour, for working

Pate Sucree

5 ounces semisweet chocolate, chopped

Creme Fraiche Filling

2 tablespoons apricot jam, for glazing

1/4 cup raspberry jam, for glazing

1 cup fresh blueberries (about 1/2 pint)

5 cups fresh red raspberries (about 2 1/2 pints)

Confectioners' sugar, for dusting

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