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Recipe

Mixed Berry Tarts with Lemony Filling

Scott Phillips

Yield: Yields eight 4-3/4-inch tarts.

You can decorate these delicious tarts with berries before serving them, or set out dishes of berries and let guests garnish their own tarts with the berries of their choice.

Ingredients

  • 1 recipe Buttery Shortbread Pastry Dough
  • 1/2 cup heavy cream
  • 1 cup Lemon Curd
  • 1 cup each fresh raspberries, blueberries, and blackberries or boysenberries (rinsed, picked over, and dried) placed in separate bowls

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 560
      Fat Calories (kcal): 330
      Fat (g): 38
      Saturated Fat (g): 23
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 205
      Sodium (mg): 340
      Carbohydrates (g): 51
      Fiber (g): 3
      Protein (g): 8

Preparation

  • Have ready eight 4-3/4-inch fluted tart pans with removable bottoms
  • Working quickly, shape the dough into an 8-inch log and divide it into eight equal pieces.  On a lightly floured surface, roll a piece of dough into a 5-inch round. Gently press the dough into a tart pan. Repeat with the remaining dough. Put the tarts on a baking sheet and chill in the refrigerator for 15 min. Meanwhile, heat the oven to 400°F.
  • Cut out eight roughly 6-inch-square pieces of foil and spray one side lightly with nonstick cooking spray. Line each tart with a square of foil, oiled side down, being sure to gently fold the foil over the top edge of the tart. Place a handful of pie weights, raw rice, or dried beans into each lined tart. Transfer the tarts (still on the baking sheet) to the oven and bake until the crust turns golden brown and starts to pull away from the sides of the pans, 25 to 30 min. (Check the color by carefully lifting up the foil on a few of the tarts.) Let the tarts cool on the baking sheet on a rack for 5 min. Carefully remove the lining and weights. Let cool completely on the baking sheet on the rack.
  • In a medium bowl, whip the cream to soft peaks. Add the lemon curd and gently fold together with a rubber spatula until combined. Divide the mixture among the pastry shells and smooth the filling with a spatula or the back of a spoon. The filling should be no higher than the edge of the tart shell. Carefully remove the outer rings and bottoms of the tart shells (use a metal spatula for the bottoms) and arrange the tarts on a large platter. Top each tart with a mixture of raspberries, blueberries, and blackberries and serve immediately.

Make Ahead Tips

You can combine the lemon curd and whipped cream and hold the filling for about two hours in the fridge. The shells can be baked a day ahead (store the cooled shells in an airtight container); fill them shortly before serving. The baked shells also freeze well; thaw before filling.

Reviews

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Reviews

  • lr_marie | 05/03/2013

    Great recipe - the lemon filling is especially good and I didn't find the shortbread base to be too difficult. I didn't have pie weights and was too lazy to use beans :) Next time through I'll make sure I follow the instructions - my shortbread base did rise too much in the center without something to weigh it down. My only complaint - I haven't ever tried to whip heavy cream and I had to do some internet research when mine wouldn't thicken. I wish the recipe had a bit more instruction. I added a big pinch of sugar and it thickened right up into soft peaks. Yummy - will definitely make this again!

  • allisonfaye | 06/10/2012

    This was the first tart recipe I ever made. I was a bit nervous but it turned out fantastic.

  • Macaroni | 08/23/2009

    I didn't have enough tartlet pans so I used a 9-in tart pan with removeable bottom and followed the crust baking directions from the pie (from same article). I brought this to a dinner party and it was a hit. Everyone thought is was beautiful and delicious.

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