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Lemon and Berry Tart
Berries are a joy for me – I love eating them. I put them on top of pancakes, in porridge, in fruitsalads and use them to make smoothies. If I knew whether they could be classed as ‘fruit’ rather than ‘berries’, I would say they are my favourite fruit. It almost doesn’t matter what berries either as they all have their good qualities; well, maybe I’d like blueberries more if they were a little more tart, but I still wouldn’t turn my nose up at them.
Those that fall within the definition of summer berries are my favourite – a mixture of blackberries, raspberries, blackcurrants and redcurrants just do it for me. Strawberries can be included in the list too, but there can be occasions when they are too watery to hold any flavour. However, when they’re good, they’re good too.
It is for this reason that I threw a few in when I was making a lemon tart one day and found that the combination worked really well. Granted, I don’t always make my own pastry, but the pastry is only a small part of any tart. It is all about the filling and lemon and berries make a great one.
The measurements for this tart are ideal for a single 8-inch tart tin or four individual ones. As usual, I reduced the amount of sugar, but if you prefer a sweeter dessert, increase the amount of sugar in the pastry to ¼ cup and that in the filling to ¾ cup.
- 1/2 cup butter, softened
- 1/8 cup fine sugar
- 1 cup all purpose flour
- 1/2 cup sugar
- 2 eggs, room temperature
- 2 tbs all purpose flour
- Half lemon, zest and juice
- 1/3 cup mixed summer berries
- Turn on oven to 350⁰F and allow it to preheat while you prepare the ingredients. Grease the baking tin with a thin layer of butter.
- If making your own pastry, mix together the butter and 1/8 cup sugar until creamy and smooth. Add the flour a little at a time and combine it thoroughly, switching to kneading with your hands when it begins to come together. Gradually add a few drops of cold water if it is too dry.
- Alternatively, combine the ingredients in a food processor by pouring the ingredients into the funnel as the blades are moving.
- Roll out pastry and press it into the baking tin before pricking it all over with a fork before covering with greaseproof paper. After covering with baking beads, blind bake the pastry case in the preheated oven. Cook for around ten minutes or until the pastry has turned a light golden brown, then remove from the oven and leave to cool.
- Combine the eggs and sugar and whisk until well combined. Add the lemon juice, lemon zest and flour and mix well.
- Scatter the berries across the base of the pastry case and follow this by slowly pouring in the lemon mixture. Return it to the oven and bake for approximately 20 minutes, until the filling is set and golden brown. Serve warm.