----------------------------------GARNISH---------------------------------Orange slices Orange-peel twists; Loaded with flavor and fun, these luscious orange-flavored tarts are filled with cherries and blueberries. Preheat oven to 200ºC . Grate peel from orange to measure 2 tsp; squeeze juice to measure 4 tablespoon. Place flour and sugar in food processor with butter; pulse, using on-off, just until mixture resembles coarse crumbs. Add egg yolks, orange peel and 3 tablespoon reserved orange juice. Pulse just until mixture forms a ball, adding additional 1 tablespoon orange juice if necessary. Pat dough into a flat disk; divide into sixths. On lightly floured cookie sheet, place one sixth of dough. Using floured fingers, shape dough into either a club, diamond, heart or spade playing-card shape, 4- half x 3- 0.5, forming a 1 cm high rim. (Or simply shape into 10 cm circle, forming a 1 cm high rim.) Repeat with the remaining dough. Freeze cookie sheet 5 minutes until dough is firm. Bake 14-16 minutes until crust is lightly browned. Cool on wire rack. To serve, spoon pie fillings into cookies crusts.Place tarts on individual serving plates. Garnish.