This tart has come to be my ultimate summer night dessert. I’ve probably made it every week for the past 2 months for whoever is around and willing to taste it. I just think the contrast between the bright yellow lemon curd and the little circles that form around the berries when the tart is baking is so striking. Plus the crust is so easy and the whole process only takes about 25 minutes of prep time. I originally got the lemon curd recipe online from Ina Garten (the Barefoot Contessa), but I’ve discovered that I like the texture better with one less egg, the zest of four lemons instead of three, and close to half the sugar. Really the more lemon zest the merrier–the essential oil in the zest give the lemon curd it’s depth of flavor. I’m always looking for ways to cut sugar in recipes and I can’t imagine using the full amount of sugar suggested in the original recipe–how would you taste all the lemon-y goodness?
Lemon Curd Ingredients:
Zest of 4 lemons
Scant 1 cup sugar
4 tablespoons unsalted butter, softened
Juice of 3 lemons
Pinch of salt
Lemon Curd Directions:
Zest the lemons using a microplane zester or the finest side of a box grater. Mix the zest with the sugar in a large bowl. Cream the butter and sugar with the back of a wooden spoon, smashing them against the side of the bowl to combine. Once the butter and sugar are well incorporated, beat in the eggs, one at a time, mixing with a fork. Next add the lemon juice and pinch of salt. Stir well. Heat mixture in a medium saucepan over medium heat, stirring constantly with a wooden spoon or heat-proof spatula, for about 7-10 minutes, or until the mixture thickens. Remove from heat and set aside.
Scant 2 cups flour
1 stick butter, chilled
6-7 Tbs. ice water
½ teaspoon kosher salt
Cut butter into flour and salt using a pastry cutter or your hands. When butter resembles small peas, add 4 tablespoons water and begin mixing with your hands. Add the rest of the water, 1 tablespoon at a time, until dough comes together. Chill in plastic wrap or a ziploc bag for at least 30 minutes.
Preheat oven to 325º F. Press dough into the bottom of a pie or tart pan. I like to press it instead of rolling it out because then I don’t have to dirty a counter top and a rolling pin. Plus a bit of a thicker, more rustic crust, works well here. Use a fork to press along the edges of the tart to make it a little fancy. Pour in your lemon curd. Finally, arrange blackberries or raspberries in circles or lines in the lemon curd. Bake for 30-35 minutes until crust is slightly golden.
Serve with fresh cream!
Photos courtesy of Laura Derr.
Read about Laura Derr and Laura’s Mobile Kitchen in her interview with Hometown Pasadena in “Creative Types.”
Her business, recipes, and observations may be viewed at LaurasMobileKitchen.com.
Try Laura’s other recipes:
Beet Cabbage Slaw with Lime Dressing
Gluten Free Chocolate Raisin Muffins
Savory Potato Bacon Tart
Blanched Vegetables with Garlic-Thyme Aioli
Potato Leek Beet Soup
Strawberry Port Ice Cream
Honey Wheat Flatbreads & Eggplant Walnut Dip
Simple Vibrant Summer Salad
Summer Quinoa with Watermelon & Lime