Berry Lemon Tart

Let this berry-topped lemon-custard tart star at a luncheon or shower.

Berry Lemon Tart

by 1  person

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Servings: 8
Prep Time: 30 mins
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  • 1/2  cup 
  • 1   tablespoon 
  • 1 1/2  teaspoons 
    finely shredded lemon peel
  • 3   tablespoons 
    lemon juice
  • 3   tablespoons 
  • 3   
    slightly beaten egg yolks
  • 1   cup 
    all-purpose flour
  • 1/4  cup 
  • 1/3  cup 
    cold unsalted butter (no substitutes)
  • 1   
    beaten egg yolk
  • 1   tablespoon 
    lemon juice
  • 2   teaspoons 
    poppy seed
  • 1/4  cup 
    unsalted butter (no substitutes), cut into 4 pieces
    Nonstick cooking spray
  • 1/4  cup 
    apple jelly
  • 3   cups 
    fresh strawberries, blueberries, or raspberries

For filling, in a saucepan, stir together the 1/2 cup sugar and cornstarch. Add lemon peel, the 3 tablespoons lemon juice, and water. Cook and stir over medium heat until thick and bubbly. Slowly stir half of the lemon mixture into the 3 egg yolks. Return all egg yolk mixture to saucepan. Cook and stir until mixture comes to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Add butter all at once, stirring until completely melted. Cover surface with plastic wrap. Chill at least 1 hour or for up to 2 days.

Combine flour and the 1/4 cup sugar. Cut in the 1/3 cup butter using a pastry blender until pieces are the size of small peas. Combine 1 beaten egg yolk, the 1 tablespoon lemon juice, and 2 teaspoons poppy seed; gradually stir into flour mixture. Gently knead dough just until mixture forms a ball.
Lightly coat a 9-inch round tart pan with removable bottom with cooking spray. Roll pastry between two sheets of waxed paper into an 11-inch circle. Remove top paper. Invert pastry into tart pan; remove waxed paper. Trim pastry even with rim of pan. Using a fork, generously prick bottom and sides of pastry. Line pastry shell with double thickness of foil. Bake in 375 degree F oven for 7 minutes. Remove foil. Bake 9 to 10 minutes more or until golden. Cool completely in pan on a wire rack.
In a small saucepan, heat and stir apple jelly and 2 teaspoons water until melted. Cool slightly. Wash berries; drain and gently dry on several layers of paper towels.
Loosen and remove sides of tart pan; place shell on serving platter. Spread lemon filling into shell. Top with berries. Brush berries gently with jelly mixture. Serve immediately, or cover and chill up to 4 hours. Makes 8 servings.
Make Ahead Tip
  • Wrap pastry dough in plastic wrap and refrigerate up to 2 days. Bring to room temperature before using.
Nutrition information
Per Serving: cal. (kcal) 328, Fat, total (g) 17, chol. (mg) 144, sat. fat (g) 9, carb. (g) 43, fiber (g) 2, pro. (g) 4, vit. A (RE) 299, vit. C (mg) 35, sodium (mg) 8, Percent Daily Values are based on a 2,000 calorie diet
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