Description
This Lemon Berry Tart is a classic French dessert featuring a crisp, buttery crust, a silky lemon custard filling, and a vibrant topping of mixed fresh berries. With bright citrus flavor and a medley of sweet-tart berries, this easy-to-make tart is perfect for summer gatherings, special occasions, or whenever you crave a show-stopping yet light dessert. The advance-prep crust and make-ahead filling make assembly a breeze.
Ingredients
For the crust:
- 1 ⅓ cup all-purpose flour
- 2 tablespoons granulated sugar (25 grams)
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
For the filling:
- 2 cups whole milk
- 5 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- Zest of 1 lemon
- ¼ cup unsalted butter, cubed
- ½ teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
For the topping:
- 2–3 cups fresh berries, such as strawberries, raspberries, blueberries, and blackberries
Instructions
- Prepare the crust dough: Combine the flour, sugar, and salt in a large bowl or in a food processor. Add the cubed butter and cut it in with a pastry blender (or pulse in the processor) until the mixture becomes coarse and sandy. Whisk together the egg yolk and 2 tablespoons ice water, then add to the flour mixture and mix until large clumps form, adding more ice water only as needed. Do not overwork the dough.
- Chill the dough: Dump the dough onto your countertop and press it together into a disk. Wrap tightly with plastic wrap and chill in the refrigerator for 1 hour. Dough can be made up to 3 days ahead.
- Roll out and fit the crust: On a lightly floured surface, roll chilled dough to a 12- to 13-inch circle. Gently transfer to a greased 8-inch tart pan and press it in without stretching. Trim any overhanging dough or fold it under along the edge.
- Freeze and bake the crust: Place the tart pan with dough in the freezer for 30 minutes to firm up. Meanwhile, preheat the oven to 400°F. Once firm, line the crust with greased foil or parchment paper and fill with pie weights, dry rice, or beans. Bake for 18-20 minutes until set, then remove the foil and weights. Continue baking for 5-8 minutes, until dry and lightly golden. Allow to cool completely.
- Prepare the lemon filling: In a medium saucepan, gently heat the milk over medium heat just until bubbles form around the edges (do not boil). In a mixing bowl, whisk together the egg yolks, sugar, cornstarch, and lemon zest. The mixture will be very thick. Gradually pour the warm milk into the egg mixture in a slow, steady stream while whisking constantly to avoid curdling.
- Cook the custard: Return the mixture to the saucepan and place over medium heat. Stir constantly with a rubber spatula until the custard thickens, about 3-4 minutes. Remove from heat and stir in butter, lemon juice, and vanilla extract until combined.
- Chill the custard: Pour the custard into a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator until completely cool, about 1-2 hours.
- Assemble the tart: Whisk the chilled custard until smooth and spread evenly into the baked tart shell. Arrange fresh berries on top as desired.
- Serve or store: Serve the tart immediately, or refrigerate for up to 2 hours before serving. The tart is best eaten the day it is assembled but can be stored in the fridge for up to a few days.
Notes
- Using a tart pan with a removable bottom makes serving and unmolding easier.
- The dough can be made in advance and either chilled for up to 3 days or frozen for a month.
- The baked tart shell (unfilled) can be stored at room temperature, covered, for up to 3 days.
- The lemon filling can be prepared up to a week in advance and stored in the refrigerator.
- If you don’t have a tart pan, a shallow 9-inch pie pan will work—the filling will just be a bit thinner.
- Tart is best enjoyed the day it is assembled, as the crust softens over time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 400
- Sugar: 21g
- Sodium: 109mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 198mg
