Best 3 Lemon Fruit Tart Recipes

A lemon fruit tart is a classic dessert that is perfect for any occasion. It has a sweet and tangy filling made with fresh lemons, and a buttery shortbread crust. This delicious treat is sure to be a hit with your friends and family. Whether you're looking for a simple recipe for a weeknight dessert or a show-stopping centerpiece for a special occasion, there's a lemon fruit tart recipe out there for you.

Here are our top 3 tried and tested recipes!

LEMON FRUIT TART

Lemon Fruit Tart image

Tangy and sweet, bursting with fresh fruit flavor. The original recipe calls for blueberries, but I use whatever fruit is seasonal. Strawberries, peaches, and raspberries all work well. Also, change the lemon filling to lime, then use fresh mango -- divine! I use my homemade apricot jam to glaze the fruit (recipe #246688). Dessert recipe from "The Simple Art of Perfect Baking" by Flo Braker.

Provided by Susiecat too

Categories Tarts

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup pastry dough (use your favorite recipe) or 1 pie crust (use your favorite recipe)
2 large eggs
3/4 cup sugar
6 tablespoons fresh lemon juice, strained
4 tablespoons unsalted butter, melted
2 teaspoons lemon zest
3 tablespoons apricot jam, strained
2 cups fresh fruit, sliced

Steps:

Position rack in lower third of oven, preheat 375 degrees F.
Roll pastry dough to fit 9-inch tart (quiche) pan with removable bottom, press into pan and trim overhang.
Bake in preheated oven for 10-12 minutes, or until surface of dough no longer looks raw or shiny.
Remove from oven to a cooling rack while preparing filling.
Place eggs in small bowl and whisk to combine.
Pour in the sugar and whisk. Add lemon juice, whisk again.
Add cooled melted butter and lemon zest, blend.
Pour filling into partially baked pastry shell.
Return to 375-degree oven, bake for 16-18 minutes longer, or until crust is golden and filling is set (it bubbles toward the end of baking.).
Remove and cool on a rack for 10 minutes.
Carefully release metal rim, and finish cooling to room temperature.
Heat the apricot jam just until melted but not bubbly hot.
Pour into a large bowl and toss gently with fresh fruit.
Spread fruit over cooled tart.
Best served the same day.

Nutrition Facts : Calories 108.7, Fat 4.7, SaturatedFat 2.7, Cholesterol 45.4, Sodium 14.3, Carbohydrate 16.5, Fiber 0.1, Sugar 14.6, Protein 1.2

LIMONCELLO AND LEMON CREAM FRUIT TART

Limoncello and Lemon Cream Fruit Tart image

I haven't tried this, but Rachael Ray just fixed it on her 30-minute meals show and it looks delicious!

Provided by VctrnRse

Categories Tarts

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 sponge cake, tart shell 12-inch store-bought
2 ounces chilled limoncello
1 cup heavy cream
1 cup mascarpone cheese
1/3 cup lemon curd
1/2 pint raspberries
1/2 pint blackberry
2 teaspoons lemon zest
2 tablespoons very thinly sliced mint leaves

Steps:

Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur.
In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine.
Fill the tart with the cheese mixture and top with the berries, lemon zest and mint.

LIMONCELLO AND LEMON CREAM FRUIT TART

Limoncello and Lemon Cream Fruit Tart image

Provided by Rachael Ray : Food Network

Categories dessert

Time 15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 store-bought sponge cake tart shell, 12-inch diameter, available in produce or bakery departments
2 ounces chilled limoncello liqueur
1 cup heavy cream
1 cup mascarpone cheese
1/3 cup lemon curd
1/2 pint raspberries
1/2 pint blackberries
2 teaspoons lemon zest
2 tablespoons very thinly sliced mint leaves

Steps:

Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur. In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine. Fill the tart with the cheese mixture and top with the berries, lemon zest and mint.

Tips:

Use fresh lemons: Fresh lemons provide the best flavor for your tart. If you can, try to use organic lemons.
Zest your lemons before juicing them: This will release the flavorful oils from the lemon peel.
Don't overmix the filling: Overmixing can make the filling tough. Mix just until the ingredients are combined.
Bake the tart until the filling is set: The filling should be firm to the touch and not jiggly.
Let the tart cool completely before serving: This will allow the filling to set properly.
Garnish the tart with fresh lemon slices or whipped cream: This will add a finishing touch to your tart.

Conclusion:

Lemon tarts are a delicious and refreshing dessert that are perfect for any occasion. They are easy to make and can be customized to your liking. With the right ingredients and a little bit of effort, you can create a lemon tart that will impress your friends and family. These tips will help you make a perfect lemon fruit tart every time. So what are you waiting for? Start baking!

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