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Flavorful Lemon Berry Tart

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A zesty lemon curd tart with a buttery shortbread crust topped with fresh berries, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/4 cup (50 g) granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
  • 2 tablespoons lemon zest
  • 6 tablespoons (85 g) unsalted butter, cut into small pieces
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh sliced strawberries
  • Optional: 1 tablespoon powdered sugar for dusting

Instructions

  1. Make the Shortbread Crust: In a mixing bowl, cream together 1/2 cup softened unsalted butter and 1/4 cup granulated sugar until light and fluffy (about 3-4 minutes). Add 1 teaspoon vanilla extract and mix briefly.
  2. Add 1 1/4 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture. Stir with a spatula or your hands until a crumbly dough forms. If it feels dry, add a teaspoon of cold water, but be careful not to overwork the dough.
  3. Press the dough evenly into the bottom and up the sides of your 9-inch tart pan. Prick the bottom with a fork to prevent bubbling.
  4. Chill the crust in the fridge for 30 minutes to firm it up.
  5. Preheat oven to 350°F (175°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper, and bake for another 10-12 minutes until golden and firm. Let cool completely.
  6. Prepare the Lemon Curd: In a medium saucepan, whisk together 3 large eggs, 1 cup sugar, 1/2 cup fresh lemon juice, and 2 tablespoons lemon zest until smooth.
  7. Place the saucepan over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Do not let it boil.
  8. Remove from heat and stir in 6 tablespoons unsalted butter, a few pieces at a time, until fully melted and smooth.
  9. Optional: strain the lemon curd through a fine mesh sieve into a bowl for an ultra-smooth finish.
  10. Pour the lemon curd into the cooled shortbread crust, smoothing the top. Refrigerate for at least 2 hours, preferably overnight, to fully set.
  11. Add the Berry Topping: Just before serving, arrange 1 cup each of fresh blueberries, raspberries, and sliced strawberries over the tart. Dust with powdered sugar if desired.

Notes

Use softened butter for best crust texture. Chill crust before baking to prevent shrinking. Stir lemon curd constantly over medium-low heat to avoid curdling. Let tart chill fully for best set. Use frozen berries thawed and drained if fresh are unavailable.

Nutrition

Keywords: lemon tart, berry tart, shortbread crust, lemon curd, easy dessert, summer dessert, homemade tart

Find it online: https://rowanrecipes.com/flavorful-lemon-berry-tart-recipe-easy-homemade-shortbread-crust-dessert/