Lemon Berry Tart
Lemon Berry Tart
Ingredients
For the Tart Crust
- 1 1/4 cups All-purpose flour
- 1/4 cup Granulated sugar
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, cold, cut into 1/2-inch cubes
- 2 tablespoons Ice water
For the Lemon Curd Filling
- 1/2 cup Granulated sugar
- 3 Large egg yolks
- 1 Whole egg, large
- 1 tablespoon Lemon zest, from 2 lemons
- 1/2 cup Fresh lemon juice
- 1/4 cup Unsalted butter, cold, cut into 1/2-inch cubes
For the Berry Topping
- 1 1/2 cups Mixed berries, fresh (such as strawberries, blueberries, raspberries)
- 1 tablespoon Confectioners' sugar, for dusting (optional)
Instructions
- 1
To make the tart crust, combine the all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt in a food processor. Pulse a few times to combine the dry ingredients.
⏱️ 2 min - 2
Add the cold, cubed unsalted butter to the food processor. Pulse in short bursts until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
⏱️ 3 min - 3
Gradually add 2 tablespoons of ice water, 1 tablespoon at a time, pulsing after each addition until the dough just begins to come together. Be careful not to overmix the dough.
⏱️ 2 min - 4
Turn the dough out onto a lightly floured surface, gather it into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
⏱️ 30 min - 5
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 10-inch circle. Carefully transfer the dough to an 8-inch tart pan with a removable bottom, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges. Prick the bottom of the crust all over with a fork.
⏱️ 10 min•🌡️ 375°F - 6
Line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the weights and parchment paper, and continue baking for another 5 to 7 minutes, or until the crust is lightly golden brown. Let the baked tart shell cool completely on a wire rack.
⏱️ 22 min•🌡️ 375°F - 7
While the crust cools, prepare the lemon curd filling. In a medium saucepan, whisk together 1/2 cup of granulated sugar, the 3 large egg yolks, 1 whole large egg, 1 tablespoon of lemon zest, and 1/2 cup of fresh lemon juice until smooth.
⏱️ 5 min - 8
Cook the mixture over medium-low heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon (this usually takes about 8 to 10 minutes). Ensure the mixture does not boil, as this can curdle the eggs.
⏱️ 10 min - 9
Remove the saucepan from the heat. Immediately whisk in the cold, cubed unsalted butter, one piece at a time, until it is completely melted and fully incorporated into the curd.
⏱️ 3 min - 10
Pour the warm lemon curd through a fine-mesh sieve into a clean bowl. This step removes any cooked egg bits or zest, ensuring a silky-smooth texture. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming as it cools. Refrigerate for at least 2 hours, or until the curd is thoroughly chilled and set.
⏱️ 120 min - 11
Once the tart shell is completely cool and the lemon curd is chilled and firm, spoon the lemon curd into the baked tart shell, spreading it evenly.
⏱️ 3 min - 12
Arrange the fresh mixed berries decoratively over the top of the lemon curd. If desired, dust lightly with 1 tablespoon of confectioners' sugar just before serving for a beautiful finish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Berry Tart
Ingredients
For the Tart Crust
- 1 1/4 cups All-purpose flour
- 1/4 cup Granulated sugar
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, cold, cut into 1/2-inch cubes
- 2 tablespoons Ice water
For the Lemon Curd Filling
- 1/2 cup Granulated sugar
- 3 Large egg yolks
- 1 Whole egg, large
- 1 tablespoon Lemon zest, from 2 lemons
- 1/2 cup Fresh lemon juice
- 1/4 cup Unsalted butter, cold, cut into 1/2-inch cubes
For the Berry Topping
- 1 1/2 cups Mixed berries, fresh (such as strawberries, blueberries, raspberries)
- 1 tablespoon Confectioners' sugar, for dusting (optional)
Instructions
- 1
To make the tart crust, combine the all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt in a food processor. Pulse a few times to combine the dry ingredients.
⏱️ 2 min - 2
Add the cold, cubed unsalted butter to the food processor. Pulse in short bursts until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
⏱️ 3 min - 3
Gradually add 2 tablespoons of ice water, 1 tablespoon at a time, pulsing after each addition until the dough just begins to come together. Be careful not to overmix the dough.
⏱️ 2 min - 4
Turn the dough out onto a lightly floured surface, gather it into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
⏱️ 30 min - 5
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 10-inch circle. Carefully transfer the dough to an 8-inch tart pan with a removable bottom, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges. Prick the bottom of the crust all over with a fork.
⏱️ 10 min•🌡️ 375°F - 6
Line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the weights and parchment paper, and continue baking for another 5 to 7 minutes, or until the crust is lightly golden brown. Let the baked tart shell cool completely on a wire rack.
⏱️ 22 min•🌡️ 375°F - 7
While the crust cools, prepare the lemon curd filling. In a medium saucepan, whisk together 1/2 cup of granulated sugar, the 3 large egg yolks, 1 whole large egg, 1 tablespoon of lemon zest, and 1/2 cup of fresh lemon juice until smooth.
⏱️ 5 min - 8
Cook the mixture over medium-low heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon (this usually takes about 8 to 10 minutes). Ensure the mixture does not boil, as this can curdle the eggs.
⏱️ 10 min - 9
Remove the saucepan from the heat. Immediately whisk in the cold, cubed unsalted butter, one piece at a time, until it is completely melted and fully incorporated into the curd.
⏱️ 3 min - 10
Pour the warm lemon curd through a fine-mesh sieve into a clean bowl. This step removes any cooked egg bits or zest, ensuring a silky-smooth texture. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming as it cools. Refrigerate for at least 2 hours, or until the curd is thoroughly chilled and set.
⏱️ 120 min - 11
Once the tart shell is completely cool and the lemon curd is chilled and firm, spoon the lemon curd into the baked tart shell, spreading it evenly.
⏱️ 3 min - 12
Arrange the fresh mixed berries decoratively over the top of the lemon curd. If desired, dust lightly with 1 tablespoon of confectioners' sugar just before serving for a beautiful finish.
⏱️ 2 min