I frozen pie crust (Hey, it's a holiday. I'm taking a short cut from the store!), baked according to instructions.
1 cup strawberry jelly
2 tablespoons sugar
2 cups strawberries, cut into slices or quarters
1 1/2 cups blueberries
Optional: fresh vanilla whipped cream, ice cream or frozen yogurt as a topping
(Note: you can use other berries as well.)
While your pie crust bakes toss berries together in a bowl with sugar and the juice of the lemon, plus the zest of the whole fruit, and let sit.
In a small sauce pan, warm the jelly with a couple of tablespoons of water to help loosen it. Mix well until the jelly melts into a syrup, just a couple of minutes, over medium to low heat.
Remove from heat and let cool slightly.
When pie shell has also cooled slightly, about 5-10 minutes, arrange berry mixture inside as you like, either in a mess, as we do, or in some orderly pretty pattern.
Last, drizzle the jelly sauce evenly all over the top of the tart and serve immediately with whipped cream or ice cream if you wish.