Make the pastry and place in the refrigerator to chill for at least 30 minutes.

Preheat the oven to 350 degree fahrenheit (176 degrees celsius).

In one large tart pan or four mini tart pans, roll out the dough and place in the desired tart pan(s).

In a small sauce pan, melt the butter over medium heat until only lightly brown.

In a mixing bowl, beat together the eggs and sugar until thick and creamy (about 3-5 minutes). Add the rest of the ingredients and stir to combine.

Make the crumble: melt the butter in a small sauce pan. While the butter is melting, mix all of the dry ingredients. Remove the melted butter from the heat, add the dry ingredients to the saucepan until equally incorporated. Set aside

Place the marionberries in an even layer at the bottom of the tart shell.

Pour the egg and sugar mixture over the berries.

Place a nip of unsalted butter (about 1 teaspoon) on each mini tart or 4-5 teaspoons on the large tart and then cover with the crumble topping. Pinch the sides of the tart over the edge of the envelope the tart and prevent any deliciousness from escaping (see finished tart above as an example – nothing fancy, rustic is fine).

Bake the tart(s) in a preheated 350-degree oven for about 40 minutes (30 minutes approximately for mini tarts – check at 25 minutes), until topping is lightly browned.

Cool and then enjoy with your favorite vanilla ice cream, coffee or tea!