Heat oven to 350°F. Process cookies in food processor to make fine crumbs. Add melted butter; pulse to blend. Press crumbs evenly into a 9-inch tart pan with a removable bottom. Bake 10 minutes, just until golden.
In a large saucepan, combine 1-1/2 cups berries, the sugar, honey, and 1 tablespoon water. Bring to a full boil. Dissolve cornstarch in 1/4 cup cold water, and whisk into boiling mixture. Reduce heat to low and cook, stirring, for 2 minutes, until mixture thickens. Remove from heat; stir in butter, orange juice, and orange peel. Stir in 3 cups berries, and spoon into crust. Top with remaining 1-1/2 cups berries.
Refrigerate 1 hour. Cover half of tart with paper; dust other half with confectioners' sugar.
