Lemon Berry Tart

Penny Burdge


I found this recipe in '05 on the internet, and I tried to go back to the site today for more info but no luck. The author of the recipe was msluv2cook.

I made one change. The original says to put the melted and strained preserves on the tart and then add the fruit just before serving. Instead I put the fruit on first and brush the melted preserves over the fruit to give a beautiful shiny finishing touch.
Try different fruits - I've used mangos, strawberries, kiwis, bananas. Have fun!

pinch tips: How to Fold Ingredients





1 Hr


50 Min





1 1/4 c
all purpose flour
1/4 c
confectioners' sugar
1/4 tsp
1/2 c
cold unsalted butter, cut into small pieces
1 large
egg yolk
1 Tbsp
ice water


1/2 c
fresh squeezed lemon juice
6 large
3/4 c
1/2 c
unsalted butter, cut into small pieces
1 Tbsp
grated lemon zest


1/2 c
apricot preserves
1/2 c
each, raspberries, blackberries, and blueberries

Directions Step-By-Step

In a food processor*, combine flour, confectioners' sugar, and salt. Process until blended. Add butter and process with on-and-off pulses until coarse crumbs form. In a small cup beat together the egg yolk and water with a fork, then add to the processor and process until dough comes together. With fingers, press the dough into a 9" tart pan with a removable bottom. Place in the freezer for 15 minutes.
Preheat oven to 375 degrees F. Line the tart shell with aluminum foil, extending the edges of the foil to cover the edge of the tart. Fill with baking weights, rice or dried beans. Bake for 15-20 minutes. Remove foil and weights. Bake for another 12 minutes or until the crust is golden brown. Let cool on a wire rack.
In a medium saucepan over low heat, whisk together the lemon juice, eggs and sugar until well blended. Cook, stirring constantly with a heat-proof spatula, 5 minutes or until the mixture is hot. Whisk in the butter, a few pieces at a time, until just melted and fully incorporated. Continue to cook, stirring constantly and scraping bottom of pan with spatula, 3 to 5 minutes until the filling is thick and smooth. Do NOT let mixture boil, or it may curdle. Scrape the filling through a fine-mesh sieve into a medium bowl. Stir in the lemon zest.
Pour the filling into the tart shell and smooth the top with a metal spatula. Bake at 375 degrees F until the filling is set, about 18-20 minutes. Cool completely on a wire rack.
In a small saucepan, heat the apricot preserves over low heat until simmering. Strain through a fine mesh sieve. Arrange the fruit in a pretty pattern on the top of the tart. Use a pastry brush to brush the hot preserves over the top of the berries to give a beautiful shiny finish to the tart. Refrigerate until it's time to serve.
*Note for Step 1 - if you don't have a food processor, just whisk together the dry ingredients in a bowl, then use a pastry blender to cut in the butter. Stir in the egg/water mixture and use your hands to bring the dough together.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American