Introduction

This fresh fruit tart is a delightful combination of a buttery shortbread crust, tangy lemon curd, and vibrant, fresh fruits. It’s perfect for a light dessert or a special occasion treat that looks as beautiful as it tastes.

A fruit tart with three visible layers: the bottom layer is a light golden brown, slightly raised crust with a scalloped edge holding the filling; above the crust is a smooth, shiny yellow custard layer evenly spread; the top layer is a mix of fresh fruit arranged in a rustic, dense pattern featuring dark blue blueberries, black blackberries, bright red raspberries, and green kiwi slices with small black seeds, all with a glossy finish that makes them look juicy and fresh; the tart sits on a clear glass plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup flour
⅛ teaspoon salt
⅓ cup powdered sugar
½ cup unsalted butter (cold)
1-2 tablespoons ice water
1, 10 ounce jar lemon curd
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
2 kiwi fruit (peeled)
½ cup apricot jam
½ teaspoon water

Instructions

Step 1: Rinse the raspberries, blueberries, and blackberries gently, then pat them dry with paper towels. Peel the kiwi, slice, and cut each slice in half. Place all the prepared fruit in the refrigerator while you make the crust.
Step 2: In a food processor or medium bowl, combine flour, salt, powdered sugar, and cold butter. Pulse or mix until the mixture resembles coarse crumbs and starts to clump together. Add ice water gradually, continuing to mix until a soft dough forms that holds together easily.
Step 3: Press the dough evenly into the bottom and up the sides of a 10-inch tart pan. Freeze the crust for 15 minutes to firm it up.
Step 4: Preheat your oven to 425°F (220°C). After chilling, prick the crust all over with a fork to prevent bubbles and bake for 13-15 minutes until it is lightly golden and baked through. Remove from oven and let cool completely.
Step 5: Spread the lemon curd evenly over the cooled crust. Arrange the chilled fruit on top in a circular or decorative pattern.
Step 6: Warm the apricot jam with water in the microwave for 45 seconds and strain it. Using a pastry or basting brush, gently glaze the fruit with the warm jam to add shine and a touch of sweetness.
Step 7: Refrigerate the tart and enjoy it the same day, or cover and refrigerate to serve the next day, allowing the flavors to meld and the lemon curd to mellow.

Tips & Variations

Use a tart pan with a removable bottom for easier slicing and serving.
Substitute lemon curd with cream cheese frosting for a richer filling.
Try other seasonal fruits like strawberries, peaches, or mangoes for variety.
If you don’t have a food processor, cold butter cut into small pieces and mixed well with a fork or pastry blender works just as well.

Storage

Cover the fruit tart and store it in the refrigerator for up to 2 days. The crust is best enjoyed within this time to maintain its crispness. Reheat is not recommended as it can soften the crust and affect the texture of the fresh fruit and lemon curd.

How to Serve

A colorful fruit tart on a round white plate with a light crust forming the base, filled with smooth cream. The top has several layers of fresh fruit arranged in a circular pattern: the outer edge is lined with cut strawberries showing their red color and seeds, followed by slices of greenish-yellow kiwi with black seed patterns inside. Blueberries fill the gaps between the strawberries and kiwi. The center is full of a mix of whole blackberries, raspberries, and blueberries, creating a vibrant mix of dark purple, red, and blue hues. The tart sits on a white marbled surface with scattered berries around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can bake the crust up to 2 days in advance. Store it wrapped tightly at room temperature to keep it crisp until you are ready to assemble the tart.

What if I don’t have apricot jam for the glaze?

You can substitute with any clear fruit jam like peach or apple, or simply skip the glaze. The tart will still taste delicious, but the glaze helps add shine and a subtle sweetness.

Fresh Fruit Tart with Lemon Curd and Berries Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

A delightful fresh fruit tart featuring a buttery shortbread crust, tangy lemon curd filling, and an assortment of fresh berries and kiwi, glazed with apricot jam for a shiny finish. Perfect for a refreshing dessert or a special occasion treat.

Author: Dana
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 cup flour
⅛ teaspoon salt
⅓ cup powdered sugar
½ cup unsalted butter (cold)
1–2 tablespoons ice water

Filling and Topping

1, 10 ounce jar lemon curd
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
2 kiwi fruit (peeled, sliced, and halved)
½ cup apricot jam
½ teaspoon water (for glaze)

Instructions

Prep Fruit: Rinse all the fresh fruit gently and pat dry with paper towels. Peel the kiwis, slice them, then cut each slice in half. Place all the prepared fruit in the refrigerator to keep chilled while you prepare the crust.
Prepare Crust: In a food processor fitted with a dough blade or a medium bowl, combine the flour, salt, powdered sugar, and cold unsalted butter. Pulse or use a pastry blender/fork to blend the mixture until it resembles coarse crumbs and starts to hold together. Gradually add 1 to 2 tablespoons of ice water, pulsing or mixing until a soft dough forms that holds together easily.
Shape Dough: Press the dough evenly into the bottom and up the sides of a 10-inch tart pan. Transfer the tart pan to the freezer and chill for 15 minutes to firm up the dough.
Bake Crust: Preheat your oven to 425°F (220°C). After chilling, remove the tart pan from the freezer and use a fork to prick small holes across the bottom and sides of the crust to prevent bubbling. Bake for about 13-15 minutes or until the crust is lightly browned and baked through.
Cool Crust: Take the tart out of the oven and allow the crust to cool completely at room temperature before assembling the tart.
Assemble Tart: Spread the entire 10-ounce jar of lemon curd evenly over the cooled crust. Arrange the chilled fresh berries and kiwi over the lemon curd in a decorative circular pattern or any design you prefer.
Prepare Glaze: Warm the apricot jam with ½ teaspoon of water in the microwave for about 45 seconds. If needed, stir to combine and strain the mixture to remove any lumps. Using a pastry or basting brush, lightly brush the glaze over the arranged fruit to add shine and preserve freshness.
Chill and Serve: Refrigerate the assembled tart and enjoy it the same day or cover and refrigerate overnight. Allowing it to rest lets the lemon curd mellow and blend flavors with the crust for a delicious taste the next day.

Notes

Use cold butter and ice water for the crust to ensure a flaky texture.
Pricking the crust before baking prevents bubbles from forming.
Feel free to substitute other fresh fruits depending on seasonality and preference.
The apricot glaze not only adds shine but also keeps the fruit fresh longer.
This tart is best enjoyed within 1-2 days of assembly for optimal freshness.

Keywords: fresh fruit tart, lemon curd tart, berry tart, shortbread crust, fruit dessert