LEMON BERRY TART
I found this recipe in '05 on the internet, and I tried to go back to the site today for more info but no luck. The author of the recipe was msluv2cook. I made one change. The original says to put the melted and strained preserves on the tart and then add the fruit just before serving. Instead I put the fruit on first and brush...
Provided by Penny Burdge
Categories Fruit Desserts
Time 1h50m
Number Of Ingredients 16
Steps:
- 1. In a food processor*, combine flour, confectioners' sugar, and salt. Process until blended. Add butter and process with on-and-off pulses until coarse crumbs form. In a small cup beat together the egg yolk and water with a fork, then add to the processor and process until dough comes together. With fingers, press the dough into a 9" tart pan with a removable bottom. Place in the freezer for 15 minutes.
- 2. Preheat oven to 375 degrees F. Line the tart shell with aluminum foil, extending the edges of the foil to cover the edge of the tart. Fill with baking weights, rice or dried beans. Bake for 15-20 minutes. Remove foil and weights. Bake for another 12 minutes or until the crust is golden brown. Let cool on a wire rack.
- 3. In a medium saucepan over low heat, whisk together the lemon juice, eggs and sugar until well blended. Cook, stirring constantly with a heat-proof spatula, 5 minutes or until the mixture is hot. Whisk in the butter, a few pieces at a time, until just melted and fully incorporated. Continue to cook, stirring constantly and scraping bottom of pan with spatula, 3 to 5 minutes until the filling is thick and smooth. Do NOT let mixture boil, or it may curdle. Scrape the filling through a fine-mesh sieve into a medium bowl. Stir in the lemon zest.
- 4. Pour the filling into the tart shell and smooth the top with a metal spatula. Bake at 375 degrees F until the filling is set, about 18-20 minutes. Cool completely on a wire rack.
- 5. In a small saucepan, heat the apricot preserves over low heat until simmering. Strain through a fine mesh sieve. Arrange the fruit in a pretty pattern on the top of the tart. Use a pastry brush to brush the hot preserves over the top of the berries to give a beautiful shiny finish to the tart. Refrigerate until it's time to serve.
- 6. *Note for Step 1 - if you don't have a food processor, just whisk together the dry ingredients in a bowl, then use a pastry blender to cut in the butter. Stir in the egg/water mixture and use your hands to bring the dough together.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #pies-and-tarts #tarts #desserts #fruit #american #dinner-party #holiday-event #summer #seasonal #independence-day #northeastern-united-states #berries #blueberries #raspberries #citrus #lemon #brunch #number-of-servings
You'll also love
Tameika Douglas
[email protected]I'm not a big fan of lemon desserts, but this tart was surprisingly good! The lemon filling was tangy and refreshing, and the berries added a nice sweetness. The crust was flaky and buttery, and it held up well to the filling.
Hajjat Hajat
[email protected]This tart was a disappointment. The crust was soggy and the filling was too tart. I would not recommend this recipe.
Bongo Roast
[email protected]Delicious!
Qasim Khawaja
[email protected]This tart was so easy to make and it turned out beautifully! The lemon filling was the perfect balance of tart and sweet, and the berries added a nice pop of color and flavor. The crust was flaky and buttery, and it held up well to the filling.
Brandi Dufford
[email protected]This tart was amazing! I loved the combination of the lemon and berries. The crust was perfect and the filling was creamy and delicious. I will definitely be making this again!
Sahazab baloch baloch
[email protected]This tart was a bit too sweet for my taste, but it was still good. The crust was nice and flaky, and the lemon filling was creamy and smooth. I think I would try it again with a different type of berry, maybe raspberries or blackberries.
Peter Rifaat Fahmy Azer
[email protected]I love this tart! It's the perfect dessert for any occasion. The lemon and berry flavors are a perfect match, and the crust is always flaky and delicious.
Tracey Morrison
[email protected]This tart was delicious! The lemon filling was creamy and tangy, and the berries added a nice sweetness. The crust was flaky and buttery, and the tart was easy to make. I will definitely be making this again.
Butterchops Butterchops
[email protected]The lemon berry tart was a hit at my party! Everyone loved the combination of flavors and the beautiful presentation. I will definitely be making this again for future gatherings.
Chizzy Blender
[email protected]This lemon berry tart was a delightful treat! The combination of the sweet and tangy berries with the creamy lemon filling was perfect. The crust was flaky and buttery, and the tart was easy to make. I will definitely be making this again!