Instructions: Crust: Preheat oven to 400F. Stir flour, sugar, lemon zest, and salt with a fork until belnded. Whisk together the oil and milk. Gradually add milk mixture tossing with fork until dough forms a ball. Add more milk, if needed. Press dough into disc. Divide into 8 wedges. Roll each between two sheets of waxed paper into mall circles large enough to fit 3-inch tart pans. Press into pans; trim edges. Place a 4-inch square of waxed paper in each tart pan; weight with a layer of dried beans or rice. Bake 10 mintues; remove paper and beans. Bake until golden, about 5 minutes. Cool. Remove pastry shells from pans.

Filling: Reserve 24 of the most perfect berries for the top of crostatine; cut in half; reserve. Thinly slice remaining berries. In a saucepan stir sugar and cornstarch until blended. Stir in water and half of the berry slices; cook, stirring and mashing berries until boiling, thick and shiny.

Off heat add remaining sliced berries and lemon juice. Cool at room temperature.

One hour before serving spoon cooled berry mixture into pastry shells; smooth top; refrigerate. before serving arrange the halved berries, cut side down, on top of crostatine. Sprinkle with confectioners sugar.

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