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Fresh Fruit Tart with Lemon Curd and Berries Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cool Crust: Take the tart out of the oven and allow the crust to cool completely at room temperature before assembling the tart.
  6. 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.
  7. 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.
  8. 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

Find it online: https://dishedbydana.com/fresh-fruit-tart-with-lemon-curd-and-berries-recipe/