Lemon Fruit Tart
Bursting with zesty citrus flavor and vibrant colors, this Lemon Fruit Tart is a show-stopping dessert that's as beautiful as it is delicious. Featuring a buttery, crumbly tart crust filled with creamy, tangy lemon curd and topped with a dazzling array of fresh fruits, this recipe strikes the perfect balance between sweet and tart. A glossy apricot glaze adds an irresistible finish, elevating the presentation for any occasion. With simple, step-by-step instructions for blind baking the crust and creating the luscious lemon filling from scratch, this dessert is a must-try for anyone who loves fresh, fruity flavors. Perfect for spring gatherings, summer celebrations, or any time you crave a light yet indulgent treat, this Lemon Fruit Tart will impress both your eyes and your taste buds.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Powdered sugar
- 0.75 cups Unsalted butter
- 1 large Egg yolk
- 2 tablespoons Cold water
- 0.5 cups Lemon juice
- 1 tablespoon Lemon zest
- 0.75 cups Granulated sugar
- 3 large Eggs
- 0.25 cups Unsalted butter
- 0.25 cups Heavy cream
- 2 cups Mixed fresh fruits (e.g., strawberries, blueberries, kiwis)
- 2 tablespoons Apricot jam
- 1 teaspoon Water
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan with removable bottom.
In a mixing bowl, combine the flour and powdered sugar. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a floured surface to fit your tart pan. Carefully press the dough into the pan, trimming the excess. Prick the bottom with a fork to prevent bubbling.
Blind bake the crust by lining it with parchment paper and filling with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes until golden. Set aside to cool.
In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and eggs over medium heat. Continue whisking until the mixture thickens, about 5-7 minutes. Do not boil.
Remove the saucepan from heat and whisk in the butter and heavy cream until smooth. Let the lemon filling cool slightly.
Pour the lemon filling into the cooled tart crust, smoothing the top with a spatula. Refrigerate for at least 2 hours, or until set.
Prepare the apricot glaze by heating apricot jam and water together in a small saucepan over low heat until smooth. Strain to remove any fruit chunks and let it cool slightly.
Arrange fresh fruits on top of the lemon tart as desired. Gently brush the fruits with the apricot glaze to give them a shiny finish.
Serve the lemon fruit tart chilled. Store any leftovers in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 442.0 g | 161% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 280.3 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 242 mg | 19% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
