Lynne’s Lemon Fruit Tart

From the kitchen of Lynne Gassiraro

“Bursting with fresh lemon flavor in a crunchy shortbread crust my version of the classic fruit tart is well received at any occasion”.

2/3 cup butter- room temp.
½ cup sugar
2 c. flour
1 tsp. vanilla
4 eggs
1 ½ cups sugar
4 Tbs. flour
4 tsp. finely shredded lemon peel (best if use a rasp)
6 T. lemon juice (about 3 lg. lemons)
½ tsp. baking powder
Assorted fresh fruit (blueberries, strawberries, raspberries, blackberries, kiwi, pineapple, peaches, plums, grapes and citrus fruits all work well- you will need about 4-6 cups)
½ c. apricot jam
1-2 Tb. water
2 c whipping cream (very cold)
1 tsp. vanilla
2-4 Tb. confectioners’ sugar

  1. In a medium mixing bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds. Add the ½ cup of sugar and 1 tsp. vanilla; beat until combined. Beat in the 2 cups of flour until crumbly. If you are using a removable bottom tart pan, place it on a cookie sheet. Using a small measuring cup or bottom of a glass, press mixture firmly into the bottom and up the sides of an ungreased (12″) tart pan (with removable bottom, if possible). You might not need all the mixture. Bake in a pre-heated 350° oven for 15- 20 min., or until just golden.
  2. Meanwhile, for filling, combine eggs, the 1 ½ cups sugar, the 4 Tbs. flour, lemon peel, lemon juice, and baking powder. Beat 2 min. or until combined.
  3. Pour filling over baked crust. Bake on a cookie sheet for 35-45 min. more, or until lightly browned around the edges and center is set. Remove from cookie sheet and cool completely in pan on wire rack an hour or more. Remove the tart from the pan if you have a removable bottom.
  4. In small bowl or measuring cup, warm jam and water in microwave, or heat over low heat. Brush over the tart using a pastry brush to form a thin coat. Let dry 10 or more minutes.
  5. Wash, dry, stem and slice desired fruits. Pile or decoratively place on cooled tart. Brush more of the melted jam over fruit using pastry brush (reheat if necessary) until fruit is coated and shiny. Chill tart until ready to serve.
  6. Chill mixing bowl and beaters. Shortly before serving, whip the cream in the chilled bowl. When the cream is at soft peaks, add the vanilla and confectioners’ sugar to desired sweetness. Beat until stiff peaks form. Serve tart with sweetened whipped cream on the side.

Baker’s Notes:

  • I highly recommend a tart pan with removable bottom. If you forget to put the pan on a cookie sheet take care not to disturb the crust when placing in and out of the oven!
  • When making the crust if the mixture appears too dry and doesn’t seem like it will hold together add water a tablespoon at a time until you get it just to crumble.
  • I find using a ¼ c measuring cup works well to tamp the crust into the pan and up the sides-which is a bit frustrating.
  • Try not to make the crust too thick or it will become difficult to cut.
  • Take care not to over-bake the crust or overcook the filling.
  • Strain your jam if it is very chunky. It will firm up quickly- reheat as necessary until it is of brushing consistency.
  • Berries work very well; kiwi and pineapple are great for color. The glaze will delay browning, but avoid bananas unless you assemble the tart right before serving. Plan on more fruit than you will need. It requires quite a bit!


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