Berries and Curd Tart
A shortbread crust and lemon curd filling are already a perfect pair for a summer dessert, but fresh berries add a luscious finishing touch.
- 30 min.
- 15 min.
1. For lemon curd, in a medium saucepan whisk together eggs, granulated sugar, zest and lemon juice. Add butter. Cook and stir over medium heat until thickened and bubbly. Pour hot mixture through a fine sieve into a bowl. Cover surface with plastic wrap and refrigerate until ready to use.
2. Preheat oven to 350°F. For crust, in a medium bowl combine flour, powdered sugar and salt. Cut in butter until evenly distributed and pea sized. Add water, 1 tablespoon at a time, mixing with fork after each addition until just moist enough to hold together. Press dough into a 13 3/4 x 4 1/4 x 1-inch tart pan with removable bottom; prick crust. Place pan on a baking sheet and bake for 15 to 20 minutes or until golden. Let cool for 15 minutes.
3. Spoon curd into pastry crust. Top with berries. Serve immediately or chill for up to 4 hours. Tart is best when served the same day it is prepared.