If you're on the hunt for a dessert that sings with the vibrant taste of fresh lemons and berries, this Lemon Tart with Fresh Berries is a dream come true. It's a perfect balance of sweet and tangy, cradled in a buttery crust, and topped with a burst of colorful berries. Whether you're serving it for a cozy family dinner or a fancy get-together, it's sure to be a showstopper.
The foundation of our crust is all-purpose flour, providing structure and a tender crumb. Butter, when chilled and diced, helps create that flaky, melt-in-your-mouth texture we all love. A touch of granulated sugar adds slight sweetness, while a pinch of salt enhances the flavors. A splash of cold water brings the dough together without overworking it.
For the filling, sugar balances the tartness of the lemon juice. Flour helps thicken the mixture, while eggs provide richness and structure. Heavy cream adds a luxurious silkiness, and a hint of lemon zest intensifies the citrus aroma. For the topping, a mix of fresh berries offers a pop of color and natural sweetness, with a light dusting of confectioners' sugar for a touch of elegance.
For a delightful presentation, consider serving each slice with a dollop of freshly whipped cream. A sprig of mint on top adds a nice pop of color and a refreshing aroma. If you’re feeling extra indulgent, a scoop of vanilla ice cream on the side never hurts.
Start by preheating your oven to 350°F (175°C). While it warms up, let's get the crust ready. Combine the flour, butter, sugar, and salt in a large bowl. Use your hands or a pastry cutter to mix until you have a crumbly texture. Don't worry if it seems dry at first; just add that tablespoon of cold water and mix until the dough starts to come together.
Press the dough into a 9-inch tart pan. Make sure it covers the bottom and sides evenly, then poke a few holes with a fork. This helps prevent any puffing up while it bakes. Pop it into the oven for about 15 minutes or until it's golden. Once it's done, take it out and let it cool down on a wire rack.
While the crust cools, whisk together the sugar and flour in another bowl. Add the beaten eggs and lemon juice, mixing until it's all combined. Stir in the heavy cream and lemon zest until everything is smooth. Pour this lemony goodness into your cooled crust.
Return the tart to the oven and bake for 20-25 minutes. You’re looking for a filling that's set but still has a slight jiggle in the center. Once it's done, let it cool completely before refrigerating for at least an hour. This chilling time is crucial for a clean slice later.
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