LEMON-BERRY TART
Serve a sweet and simply delicious dessert with a homemade cookie crust, a lemony cream cheese filling and a fresh fruit topper.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers.
- Bake 13 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
- In small bowl, beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Just before serving, arrange berries on lemon mixture.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 32 g, TransFat 1 g
LEMON BLUEBERRY TART
You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. -Erin Chilcoat, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.
Nutrition Facts : Calories 308 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 161mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON BERRY TARTLETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
- Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
- Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 32.7 g, Cholesterol 42.3 mg, Fat 17 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 123.2 mg, Sugar 11.9 g
LEMON TART WITH FRESH BERRIES
Looking for a special occasion summer dessert? This tart features an exquisite lemon filling and is topped with fresh berries--simply delicious!
Provided by jackie
Categories Fruit Tarts
Time 5h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a springform pan and set aside.
- Combine flour, butter, and eggs in a food processor and pulse until a soft pastry ball forms. The dough will be pretty soft and hard to roll out. Take small portions of dough and flatten between your palms. Cover the base and sides of the springform pan until fully covered. Prick all over with a fork.
- Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove pastry from the oven and allow to cool completely.
- Combine water, sugar, lemon juice, lemon zest, egg yolks, cornstarch, and butter in a large bowl. Beat with an electric mixer until cornstarch and sugar are dissolved. Pour mixture into a small saucepan.
- Cook over medium heat, stirring constantly, until cream thickens and starts to bubble, about 10 minutes. Remove from heat and pour into the cooled pastry shell. Spread out evenly and chill in the refrigerator until set, about 3 hours.
- Once custard has set, top with fresh berries and lightly dust with powdered sugar.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 62.9 g, Cholesterol 188.1 mg, Fat 28 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 28.1 mg, Sugar 29.4 g
LEMON BERRY TART
I have made this tart so many times, that I can make it in 15 minutes from start to finish, and that includes prep! It is so easy to make and the payoff is amazing. The lemon custard base elevates the berries without overwhelming them, the crust is uber easy, and it can be made the day before. Perfect Summer BBQ dessert!
Provided by ahayek0715
Categories Tarts
Time 28m
Yield 1 Tart, 16 serving(s)
Number Of Ingredients 11
Steps:
- Melt stick of butter in the microwave (20-30 seconds on high).
- Blend together Graham Cracker crumbs, sugar, butter, cinnamon, and cardamon (if using) until it is well incorporated and looks like wet sand.
- Press half the mixture into the sides of a tart pan or pie plate using a measuring cup and your thumb to form the edge. Then press the rest of the mixture into the bottom for the base, and pressing firmly and sealing with the sides.
- Put the crust shell into the refrigerator to set up while you construct the fillings.
- In a medium bowl, beat lemon curd with a whisk until it is broken up and easily spread.
- Fold 1/3 of the Whipped Cream into the lemon curd until well incorporated.
- Fold in the remaining cream mixture until combined, and set aside.
- Spread the Lemon mixture into the prepared crust (doesn't need to be perfect - you're gonna cover it with the berries), and place back in the fridge.
- In a microwave safe bowl, melt Red Currant Jelly (approx 45-60 seconds on high).
- Pour all the berries into the bowl and coat the berries by tossing them with a rubber spatula - taking care not to damage or break up the berries.
- Spread berries over top of the custard mixture, pressing into place.
- Wrap the tart in plastic wrap until ready to serve.
BREEZY LEMON-BERRY DESSERT
I love the combination of berries and lemon, and wanted to come up with a light, refreshing and tasty dessert that used them both. -Anna Ginsberg, Austin, Texas.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from the heat and set aside. , Cut ladyfingers in half widthwise; arrange cut side down around the sides of an ungreased 9-in. springform pan. Place remaining ladyfingers in the bottom of the pan (bottom will not be completely covered)., In a large bowl, whisk the milk, creamer and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in gelatin mixture. Fold in 3 cups whipped topping., Spread 2 cups of filling evenly into prepared pan; top with mixed berries. Spread with remaining filling (filling will be higher than ladyfinger border). Cover and refrigerate for 5 hours or until set. Garnish with remaining whipped topping and the strawberries.
Nutrition Facts : Calories 183 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
LEMON, BERRY, AND LAVENDER TART
Last summer my MIL bought me some culinary lavender, as well as, a cookbook on how to utilize this wonderful herb. This is one of my favorite recipes from that book- a lovely, purple tasting dessert. Simple enough for a picnic brunch, elegant enough for a dinner party.
Provided by BothFex
Categories Dessert
Time 40m
Yield 1 tart
Number Of Ingredients 11
Steps:
- Preheat oven to 400*.
- For the crust: whisk together the flour, salt, and 1 t.
- sugar.
- Cut in 1/2 cup butter until mixture resembles coarse crumbs.
- Pat into a tart pan (preferably one with a removable base), line with wax paper and fill with baking weights (or raw rice or beans) and bake 10 minutes.
- For the filling: Whisk eggs, 1 cup sugar, and lavender together.
- Add lemon juice and melted butter and mix well.
- Place cleaned berries in tart shell and pour filling over berries* and bake for 20 minutes or until golden.
- *If you have more custard then your tart can hold- pour in as much as you can then strain the lavender out of what's left over.
- Add lavender to tart.
- You want to make sure all that lavender goodness makes it into the dessert.
Nutrition Facts : Calories 3215.4, Fat 165.5, SaturatedFat 95.5, Cholesterol 1423.5, Sodium 1538.9, Carbohydrate 391.3, Fiber 10.8, Sugar 231.1, Protein 54.3
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