Berry Lemon Tart

Taylor, Taylor Takes a Taste

The abundance of fresh berries available are one of my favorite parts about spring time. This lemon pastry cream and berry fruit tart will pair with any assortment of fresh berries you choose. My favorite berries to use are blueberry and blackberries!

Berry Lemon Tart
By Taylor
Makes one 9×9-inch tart


For tart dough:
1 cup plus 2 tablespoons all-purpose flour
3 tablespoons sugar
1 teaspoon grated lemon zest
¼ teaspoon salt
½ cup (1 stick) unsalted butter
1 egg yolk
1/8 teaspoon almond extract

For lemon pastry cream:
2 lemons
2 cups whole milk
1 cup sugar
4 tablespoons all purpose flour
pinch salt
6 egg yolks
2 tablespoons unsalted butter

For tart filling:
2 pints assorted berries
1 tablespoon grated lemon zest


For tart dough:
Put the flour, sugar, lemon zest and salt in the work bowl of a food processor. Pulse to blend.

Cut the butter into 8 pieces and add to the work bowl. Pulse until the butter in incorporated and the mixture begins to resemble wet sand.

In a small bowl mix the egg yolk and almond extract. Add the yolk mixture to the work bowl of the food processor. Pulse until the yolk in incorporated. Remove dough from food processor. Wrap dough in plastic wrap and chill for 30 minutes.

After the dough has rested, press dough evenly over the bottom and sides of the tart pan. Chill the dough lined pan in refrigerator for 30 minutes. Preheat oven to 375°F. Remove tart from refrigerator. Cover tart dough with parchment paper and add baking weights or dry beans.

Bake tart shell for 15 minutes. Remove tart from oven. Remove weights and parchment paper. Return tart shell to oven and bake for 10 to 15 minutes until light golden brown. Remove tart from oven and let cool.

For lemon pastry cream:
Cut skin of one lemon into strips using vegetable peeler. In a medium saucepan add the milk and strips of lemon zest. Bring milk to a low simmer and cook for 5 minutes. Remove pan from heat and stir in unsalted butter until melted and fully incorporated. Set aside.

In another medium sauce pan add the sugar, flour, 1 tablespoon lemon zest (from remaining lemon) and salt. Stir until blended. Add the egg yolks and stir mixture with a spoon until a thick paste forms.

Remove the strips of lemon skin from the milk.

Add the milk to the egg and sugar paste. Stir until smooth. Cook the pastry cream over medium heat, stirring constantly. Cook until a smooth custard forms and lemon cream is thickened. Remove pastry cream from saucepan and empty into a large bowl. Cover the bowl with plastic wrap, pushing the wrap down to touch the surface of the custard. This will prevent a skin from forming on the lemon cream. Chill pastry cream for several hours until thoroughly cooled.

To prepare tart:
Fill the tart shell with the lemon pastry cream. Cover berries and garnish with additional grated lemon zest.

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