Best Lemon Berry Tart Recipes

LEMON CURD TART WITH SUMMER BERRIES AND BERRY COULIS-WHIPPED CREAM

Steps:

• Preheat oven to 375 degrees F.
• For the tart shells:
• Combine the flour, butter and salt in a food processor and pulse until the butter is pea-size. Add the water and pulse just until the dough gathers together.
• Take the dough out and place on a lightly floured work surface. Work gently into a ball, wrap in plastic and refrigerate until well-chilled, about 1 hour.
• Take the dough out of the refrigerator and place on a lightly floured work surface. Divide into 8 equal portions. Roll each out into a circle to about 1/8-inch thickness, keeping the dough well-floured as you work. Then place each in its own tart mold and trim excess dough.
• Bake for 10 to12 minutes or until tart shells are lightly brown. Remove from molds and refrigerate tart shells while preparing the lemon curd.
• For the curd:
• In large bowl set over double boiler, place eggs, yolks, sugar, lemon juice, zest, and salt over simmering water. Whisk well. Add butter in pieces and stir over medium heat, being careful not to boil, until it is thickened or coats the back of a spoon. Cool.
• For the coulis:
• In a medium saucepan simmer berries, water and sugar for 10 minutes. Press through a fine mesh strainer and puree in a blender or food processor. Set aside some coulis for whipped cream, some for berries, and some for plating.
• To serve:
• Fill tart shells nearly full with chilled lemon curd and place on an oval plate. Toss fresh berries in coulis and place on tart and directly on the plate. Place coulis artfully next to tart and berries. Whip the cream, adding sugar and coulis to it, then place a dollop on each tart top. Bon Appetit!

LEMON-BERRY TART

Steps:

• Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers.
• Bake 13 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
• In small bowl, beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Just before serving, arrange berries on lemon mixture.

LEMON BERRY TART

Steps:

• Melt stick of butter in the microwave (20-30 seconds on high).
• Blend together Graham Cracker crumbs, sugar, butter, cinnamon, and cardamon (if using) until it is well incorporated and looks like wet sand.
• Press half the mixture into the sides of a tart pan or pie plate using a measuring cup and your thumb to form the edge. Then press the rest of the mixture into the bottom for the base, and pressing firmly and sealing with the sides.
• Put the crust shell into the refrigerator to set up while you construct the fillings.
• In a medium bowl, beat lemon curd with a whisk until it is broken up and easily spread.
• Fold 1/3 of the Whipped Cream into the lemon curd until well incorporated.
• Fold in the remaining cream mixture until combined, and set aside.
• Spread the Lemon mixture into the prepared crust (doesn't need to be perfect - you're gonna cover it with the berries), and place back in the fridge.
• In a microwave safe bowl, melt Red Currant Jelly (approx 45-60 seconds on high).
• Pour all the berries into the bowl and coat the berries by tossing them with a rubber spatula - taking care not to damage or break up the berries.
• Spread berries over top of the custard mixture, pressing into place.
• Wrap the tart in plastic wrap until ready to serve.

RED BERRY TART WITH LEMON CREAM FILLING

Steps:

• Sift the flour, corbstarch and confectioner's sugar together, then rub in the butter until the mixture resembles bread crumbs.
• Beat the vanilla into the egg yolks, then mix into the crumbs to make a firm dough, adding cold water if necessary.
• Roll out the pastry and line a 9-inch round tart pan, pressing the dough up the side after trimming. the shell of the tart with a fork and let it rest in the fridge for 30 minutes.
• Preheat the oven to 400°F Line the shell with waxed paper, and baking beans. Place pan on a baking sheet and bake for 20 minutes, removing beans and paper for the last 5 minutes. When cooked, cool and remove the pastry shell from the tart pan.
• Cream the cheese, lemon curd and lemon rind and juice, adding confectioner's sugar to sweeten, if desired. Spread the mixture into the tart shell.
• Top the tart with the fruits. Gently warm the red currant jelly and trickle it over the fruits just before serving.

LEMON BERRY TART

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.

LEMON-BERRY TART

Steps:

• Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers.
• Bake 13 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
• In small bowl, beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Just before serving, arrange berries on lemon mixture.

LEMON, BERRY, AND LAVENDER TART

Steps:

• Preheat oven to 400*.
• For the crust: whisk together the flour, salt, and 1 t.
• sugar.
• Cut in 1/2 cup butter until mixture resembles coarse crumbs.
• Pat into a tart pan (preferably one with a removable base), line with wax paper and fill with baking weights (or raw rice or beans) and bake 10 minutes.
• For the filling: Whisk eggs, 1 cup sugar, and lavender together.
• Add lemon juice and melted butter and mix well.
• Place cleaned berries in tart shell and pour filling over berries* and bake for 20 minutes or until golden.
• *If you have more custard then your tart can hold- pour in as much as you can then strain the lavender out of what's left over.
• Add lavender to tart.
• You want to make sure all that lavender goodness makes it into the dessert.

LEMON BERRY TART

Steps:

• 1. Bake Cookie Tart Pastry in 11-inch tart pan or 12-inch pizza pan with 1/2-inch side.2. Beat lemon curd and cream cheese in medium bowl with spoon or electric mixer on low speed until smooth. Spread over crust. Refrigerate at least 1 hour.3. Arrange berries on lemon mixture just before serving. Store covered in refrigerator.NUTRITION FACTS: 1 Serving: Calories 370 (Calories from Fat 205) Fat 23g (Saturated 14g) Cholesterol 90mg Sodium 180mg Carbohydrate 38g (Dietary Fiber 3g) Protein 6g % DAILY VALUE: Vitamin A 18% Vitamin C 18% Calcium 4% Iron 8% DIET EXCHANGES: Not RecommendedFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.