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.
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Humayon Chaudhari
[email protected]This recipe is a waste of time and ingredients. Don't bother trying it.
Md Ashim
[email protected]I followed the recipe exactly and my tart turned out perfect. I'm not sure why some people are having problems with it.
Trevon Fortson
[email protected]This tart was a disappointment. The crust was soggy and the filling was too runny.
Phyllis Martin
[email protected]This tart was a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Nguki Musyoka
[email protected]I'm not a huge fan of lemon desserts, but this tart was surprisingly good. The sweetness of the berries balanced out the tartness of the lemon.
Queen Mazibuko
[email protected]I had a hard time finding fresh berries, so I used frozen berries instead. The tart still turned out great!
ABDELRAHMAN TAHA
[email protected]This tart was a bit too tart for my taste, but I think I just need to use less lemon juice next time.
MD emon Oddin
[email protected]This recipe is a keeper! I can't wait to try it with different berries.
Amanze Henry
[email protected]This tart is so delicious! I'll definitely be making it again.
nightmare 4427
[email protected]I made this tart for a special occasion and it was a huge success. Everyone loved it!
itz 4k
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious dessert.
Emanuel Williams
[email protected]I love the combination of lemon and berries in this tart. It's a refreshing and delicious dessert.
Habitual Handyman
[email protected]This tart is the perfect balance of sweet and tart. The crust is flaky and the filling is creamy and delicious.
Mayna Maya
[email protected]I've made this tart several times and it's always a crowd-pleaser. The lemon and berry flavors are a perfect match.
Axjam khan Baloch
[email protected]This recipe was easy to follow and the results were amazing! The tart was beautiful and delicious.
Tochi TV
[email protected]I made this tart for a party and it was a hit! Everyone loved the creamy lemon filling and the flaky crust.
Shabbir Alam
[email protected]This lemon berry tart was a delightful treat! The combination of the tangy lemon curd and the sweet, juicy berries was perfect.