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Lemon Berry Tart

You won’t find a better summer stunner than this fresh berry tart—it’s guaranteed to turn heads.

Lemon Berry Tart

This spectacular tart has lemon cream filling and is topped with beautiful mixed berries
Prep Time25 mins
Cook Time45 mins
Chilling1 hr
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: Berry Tarts, Delicious desserts, Lemon Berry Tart, Pies & Tarts, Summer Dessert, Tartlets, Tarts
Servings: 8 (ONE 9-INCH TART)
Calories: 439kcal

Ingredients

THE CRUST

  • 1 ¼ cups All-purpose flour 
  • ½ cup Sifted powdered sugar 
  • ¼ tsp. Table salt 
  • Minced zest of 1 lemon 
  • 1 Stick cold unsalted butter, cubed (½ cup) 
  • 1 Egg yolk (reserve egg white)

THE FILLING

  • 1 Egg white 
  • 3 Eggs 
  • ¼ cup All-purpose flour 
  • 3 tbsp. Cornstarch 
  • Pinch of salt
  • 2 cups Whole milk 
  • cup Honey 
  • 2 tbsp. Unsalted butter, cubed 
  • Juice of ½ lemon
  • ½ cup Purchased or homemade lemon curd 

THE GLAZE & BERRIES

  • ¼ cup Apple or apricot jelly 
  • Juice of ½ lemon 
  • ½ pint fresh blueberries 
  • ½ pt. Fresh raspberries 
  • ½ pt. Fresh blackberries 
  • Fresh mint leaves

Instructions

  • Preheat oven to 400°. Using nonstick spray, coat a 9-inch tart pan and its removable bottom.
  • Process the 1 1/4 cups flour, powdered sugar, 1/4 tsp. salt, and lemon zest in a food processor until combined. Add 1 stick cubed butter; pulse until mixture resembles coarse crumbs. Blend in the egg yolk; pulse until dough is crumbly. (It won't hold together.) Press dough over the bottom and up the sides of the prepared tart pan. Prick dough with a fork; bake until crust is golden, 12–15 minutes, then cool completely.
  • Stir together egg white and lemon curd for the filling in a bowl; whisk in eggs. Combine the 1/4 cup flour, cornstarch, and salt in a second bowl. Gradually add flour mixture to the egg mixture.
  • Bring milk and honey to a simmer in a saucepan over medium heat. Slowly whisk some of the milk mixture into the egg-curd mixture to temper, then return the mixture to the pan. Cook filling over medium heat until it's thick and bubbly, 3–5 minutes. Remove pan from heat; add the 2 Tbsp. butter and juice of 1/2 lemon, whisking until smooth. Pour custard into cooled crust; cover and chill until set, about 4 hours.
  • Melt jelly with juice of 1/2 lemon in a saucepan over medium heat. Spread three-quarters of the glaze over the filling in the tart shell. Arrange berries over glaze. Dab berries with remaining glaze. Garnish tart with mint leaves. Serve tart within 1–2 hours.

Notes

Per serving, Calories: 439

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories439
  • % Daily Value *
  • Total Fat 19g 30%
    • Saturated Fat 11g 56%
  • Cholesterol 151mg 51%
  • Sodium 142mg 6%
  • Total Carbohydrate 62g 21%
    • Dietary Fiber 2g 8%
  • Protein 9g 18%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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