Description
A delightful Lemon Berry Tart featuring a buttery crust, luscious lemon filling, and a fresh mixed berry topping. This French-American dessert perfectly balances tangy and sweet flavors, making it an ideal summer treat or elegant finish to any meal.
Ingredients
Scale
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1–2 tablespoons ice water
For the lemon filling:
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
For the topping:
- 1 1/2 cups mixed fresh berries (such as strawberries, blueberries, raspberries)
- 1 tablespoon apricot jam (optional, for glaze)
Instructions
- Prepare the crust: Preheat the oven to 350°F. In a food processor, pulse together flour, powdered sugar, and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, pulsing just until the dough begins to come together. Press the dough evenly into the bottom and sides of a 9-inch tart pan. Prick the bottom with a fork and bake for 15 minutes or until lightly golden. Set aside to cool slightly.
- Make the lemon filling: In a mixing bowl, whisk together fresh lemon juice, lemon zest, granulated sugar, eggs, heavy cream, and flour until smooth and fully combined.
- Bake the tart: Pour the lemon filling into the pre-baked crust. Bake for 20 to 25 minutes, or until the center is just set and not jiggly. Remove from oven and let cool completely at room temperature.
- Chill the tart: Once cooled, refrigerate the tart for at least 1 hour to allow the filling to firm up thoroughly.
- Prepare the topping and serve: Before serving, top the chilled tart with mixed fresh berries. Optionally, warm the apricot jam slightly and brush it lightly over the berries to create a glossy glaze for an elegant finish.
Notes
- Use any combination of berries you prefer, such as blackberries or cherries, based on seasonality and preference.
- The tart can be made a day ahead and stored refrigerated, adding the fresh berries just before serving to maintain their freshness.
- Ensure the filling is completely cooled before chilling to prevent condensation.
- To make slicing easier, run a warm knife blade along the edges before serving.
