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Summer Fruit Tart with Honey-Lemon Cream and Fresh Berries

This mixed berry tart is an elegant and refreshing addition to any summer dessert table. Both the crust and the pastry cream can be made a day or two in advance of serving.

Summer Fruit Tart with Honey-Lemon Cream and Fresh Berries

Even with docking, the crust may bubble a bit in the oven. While still hot, press on the bubbles with the back of a spoon to deflate them.
Prep Time35 mins
Cook Time25 mins
Chill & Cool5 hrs
Total Time6 hrs
Course: Dessert
Cuisine: American
Keyword: Fruit Tart, Pies and Tarts, Summer Dessert, summer desserts, Summer Fruit Tart with Honey-Lemon Cream and Fresh Berries, Tart
Servings: 8 – (ONE 9-INCH TART)
Calories: 467kcal

Ingredients

THE CRUST, PROCESS

  • 1 ¼ cups All-purpose flour
  • ¼ tsp. Table salt
  • Minced zest of 1 lemon
  • ½ cup Powdered sugar

ADD

  • 1 Stick unsalted butter, cold, cubed (8 Tbsp.) 
  • 1 Egg, separated

THE FILLING, WHISK

  • ½ cup Purchased lemon curd
  • 3 Eggs

COMBINE

  • ¼ cup All-purpose flour 
  • 3 tbsp. Cornstarch 
  • Pinch of salt

HEAT

  • 2 cups Whole milk 
  • cup Honey 
  • 2 tbsp. Unsalted butter, cubed 
  • Juice of ½ a lemon

THE GLAZE AND BERRIES, MELT

  • ¼ cup Apple or apricot jelly  
  • Juice of ½ a lemon
  • 1 cup Fresh raspberries
  • 1 cup Fresh Blackberries
  • 1 cup Fresh Blueberries 
  • Mint sprigs

Instructions

  • Preheat oven to 400°. Coat a 9-inch tart pan with a removable bottom with nonstick spray.

The Crust

  • Process 1¼ cups flour, powdered sugar, ¼ tsp. salt, and zest in a food processor until combined.
  • Add 1 stick butter, and pulse until mixture resembles coarse crumbs. Add in egg yolk and pulse until dough starts to clump around the blade. Press dough into bottom and up sides of prepared pan, and dock dough with a fork. Bake crust until golden, 12–15 minutes; cool completely.

The Filling

  • Whisk together lemon curd, reserved egg white, and 3 eggs in a large bowl.
  • Combine 1/4 cup flour, cornstarch, and pinch of salt in a second bowl; whisk into lemon curd mixture.
  • Heat milk and honey in a large saucepan over medium to a simmer. Add 1 cup of the milk mixture to egg mixture, whisking constantly. Drizzle egg mixture into milk mixture, bring to a simmer over medium heat, and cook until thick and bubbly, 3–5 minutes. Off heat, add 2 Tbsp. butter to pan; whisk until smooth. Pour filling into cooled crust, smooth top, and cover with plastic wrap. Chill tart until set, at least 4 hours.

The Glaze and Berries

  • Melt jelly and lemon juice in a small saucepan over medium heat, then brush on top of tart. Top tart with berries, brush with more glaze, and serve within 1–2 hours.

Notes

Per &fraction 1/8th, Calories: 467

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories467
  • % Daily Value *
  • Total Fat 20g 31%
    • Saturated Fat 12g 60%
  • Cholesterol 167mg 56%
  • Sodium 145mg 7%
  • Total Carbohydrate 66g 22%
    • Dietary Fiber 2g 8%
  • Protein 8g 16%

    * 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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