Heat oven to 450°F. Remove crust from pouch. Unfold crust; peel off plastic sheets. Sprinkle crust with 1 tablespoon sugar. Place crust, sugar side up, in 10-inch tart pan with removable bottom. Press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool.
Meanwhile, in medium saucepan, combine pudding mix, 1/2 cup sugar, 1/4 cup of the water and egg yolks; blend well. Stir in remaining 2 cups water. Cook over medium heat until mixture comes to a boil, stirring constantly. Cool 5 minutes, stirring twice. Pour into cooled baked crust. Refrigerate 30 minutes or until set.
Just before serving, remove sides of pan; place tart on serving plate. Arrange strawberries and blueberries over lemon filling.
In small saucepan, heat jelly and liqueur; cool slightly. Drizzle over fruit. Garnish with mint leaves. Store in refrigerator.