Happy New Year! I can’t believe its 2013, and how much time flies! I can’t think of a better recipe to start off the new year with, than this lemon-y Summer Fruit Tart. Lemon is my favorite fruit, and I just happened to have made this for the holiday season this year.
Summer isn’t the only time you can enjoy a citrus-y tart, topped with loads of fresh fruit. Its perfect for that special dessert a holiday time as well. Especially if you’re a lemon freak as much as I am. You just have to be able to find loads of fresh berries. The ones from the supermarket aren’t very good at this time of year, so you have to go to a specialty fruit supplier to get the good stuff!
This tart truly captures the essence of lemon. The crust is home made, and extremely easy to make. The filling can be made from scratch, or from the box (which is what I did!). This time of year any shortcut is welcomed, and the box stuff is actually very good!
Try this recipe. I guarantee you’ll love it. Just make sure to plan on eating it within a 2 hour window or the berries start to lose their firmness.
Tart and lemony, the mixture of the lemon and fruit will have your mouth watering.
- 1–1/4 c. all purpose flour
- 1/2 c. powdered sugar
- 1/4 tsp. table salt
- 1 stick cold unsalted butter, cubed (8 Tbsp)
- 1 egg yolk
- 4 lemons, at room temperature
- 1 1/2 cups sugar
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 4 extra-large eggs, at room temperature
- 1/8 teaspoon salt
- 1/4 c. apple or apricot jelly
- Juice of 1/2 a lemon
- For the crust: Preheat oven to 400 F degrees. Coat a 9 inch tart pan with removable bottom with nonstick spray.
- Process 1-1/4 cups flour, powdered sugar, 1/4 tsp salt, and zest in a food processor until combined.
- Add 1 stick butter, and pulse until mixture resembles coarse crumbs. Blend in egg yolk and process until dough starts to clump around the blade. Press dough into bottom and up the sides of prepared pan. Bake crust until golden, 12-15 minutes; cool completely.
- For the filling: Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
- Fill the tart shell with warm lemon curd and allow to set at room temperature. Chill for approx 2-4 hours.
- For the glaze: Melt jelly and lemon juice in a small saucepan over medium heat, then glaze top of tart. Top tart with berries, dab with more glaze, and serve within 1-2 hours.
Prep time does not include chilling.
Lemon curd recipe from Barefoot Contessa