Mary Berry lets us into her secrets for a classic lemon tart. It can be made up to two days in advance, but don’t decorate it until just before serving. To make the pastry, place the flour ...

Gently stir in COOL WHIP; spoon into crust. Top with berries ... spoon over fruit in pan. Refrigerate 3 hours or until set. If you do not have a tart pan, use a 9-inch round pan lined with ...