Tuesday, January 24, 2012

Lemon Berry Tarts

My friend Elisse had a birthday yesterday, and knowing that she likes fruit tarts, I thought I would get brave in the kitchen and try something new and daring.  This was my first time "tarting" and overall, it turned out tasty.  However, I did make one boo boo when I tried to cut corners from this 1985 Sunset Cookbook recipe I followed (using egg whites instead of whole eggs).  Note to self:  Stop trying to substitute crucial ingredients for baked goods! Nonetheless, it was still sweet, tangy, buttery and refreshing!

What you'll need: to make 5 small tarts

Sweet Butter Pastry Crust:

1 1/3 cups flour
1/4 cup granulated sugar
1/2 cup butter (cut in small chunks)
1 whole egg

In a bowl, stir together flour and sugar.  Add butter chunks to the mixture and stir to coat.  With a pastry blender, cut the butter into the flour until fine particles form.  Add egg and stir with a fork until dough clings together.  With your hands gather dough into a ball and wrap in plastic wrap.  Refrigerate for 1 hour.  Roll out chilled dough and press it firmly on the bottom and sides of your spring-form pans.  Will a rolling pin, roll over the pan to cut off excess dough.  Prick the pastry all over with a fork.  Bake at 350 degrees in the lower third of your oven for 22-25 mins.  Place on a rack and let cool. 

While the crust is baking, prepare the filling.

What you'll need:

1/4 cup butter
1/2 tsp lemon zest
1/4 cup fresh lemon juice
1/2 cup and 2 tbsp sugar
2 eggs

In top of a double boiler over simmering water, melt the butter.  Add the lemon zest, lemon juice, sugar and eggs.  Stir with a wire whisk until blended.  Cook, whisking constantly, until thickened and smooth (which didn't happen to mine because I used egg beaters instead of two whole eggs).  Let cool, cover and refrigerate for 1 hour.

Spread filling evenly into the pans and top with blueberries and raspberries.  Serve or refrigerate for up to three hours.

This ended up being a birthday dessert but V-Day is just around the corner.  These little heart shaped tarts would be a fun way to celebrate the day of love.


  1. These look SO yummy! I am loving the heart shaped tart pans... where are they from?

  2. These tart pans are ancient, but look at these:


  3. I am a huge fan of lemon and fruity deserts! Thank you for sharing the recipe, doesn't seem too difficult!

    I hope you'll check out my blog&giveaway, plus a link up called Wish! {out loud} that I hope you'll participate in!