Special Gift Offer

Close

Desserts

Lemon Berry Tart

You won't find a better summer stunner than this fresh berry tart—it's guaranteed to turn heads.

Share Recipe

Ingredients

FOR THE CRUST—

FOR THE FILLING—

FOR THE GLAZE & BERRIES—

Instructions

Preheat oven to 400°. Using nonstick spray, coat a 9-inch tart pan and its removable bottom.

Process the 1 1/4 cups flour, powdered sugar, 1/4 tsp. salt, and lemon zest in a food processor until combined. Add 1 stick cubed butter; pulse until mixture resembles coarse crumbs. Blend in the egg yolk; pulse until dough is crumbly. (It won't hold together.) Press dough over the bottom and up the sides of the prepared tart pan. Prick dough with a fork; bake until crust is golden, 12–15 minutes, then cool completely.

Stir together egg white and lemon curd for the filling in a bowl; whisk in eggs. Combine the 1/4 cup flour, cornstarch, and salt in a second bowl. Gradually add flour mixture to the egg mixture.

Bring milk and honey to a simmer in a saucepan over medium heat. Slowly whisk some of the milk mixture into the egg-curd mixture to temper, then return the mixture to the pan. Cook filling over medium heat until it's thick and bubbly, 3–5 minutes. Remove pan from heat; add the 2 Tbsp. butter and juice of 1/2 lemon, whisking until smooth. Pour custard into cooled crust; cover and chill until set, about 4 hours.

Melt jelly with juice of 1/2 lemon in a saucepan over medium heat. Spread three-quarters of the glaze over the filling in the tart shell. Arrange berries over glaze. Dab berries with remaining glaze. Garnish tart with mint leaves. Serve tart within 1–2 hours.

Scatter the crumbly dough in the tart pan, making sure to spread it into the corners.

Scatter the crumbly dough in the tart pan, making sure to spread it into the corners.

Press the dough evenly on the bottom and up the sides of the pan. Prick the dough with a fork, then bake.

Press the dough evenly on the bottom and up the sides of the pan. Prick the dough with a fork, then bake.

Cook the custard until it's thick and bubbly. Allow the filling to boil for 1 minute to eliminate any starchy flavor from the flour and cornstarch.

Cook the custard until it's thick and bubbly. Allow the filling to boil for 1 minute to eliminate any starchy flavor from the flour and cornstarch.

Nutritional Facts

Share Recipe:

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!

Subscribe!

You May Also Like

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.

Desserts

Pumpkin-Pecan Tart

Cheesy Potato Soup

Wait, before you go...

A Free Gift For You

What is more comforting on a cool fall day than a pot of soup simmering away on the stove? These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download

Get Your Free Digital Download of 5 Sensational Soups & Sides Today!

5 Sensational Soups and Sides Cover

What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download