STRAWBERRY LEMONADE TART

Tart lemons and sweet strawberries come together to make this Strawberry Lemonade
Tart.

INGREDIENTS

FOR THE CRUST:

  1 & 1/2 cups graham cracker crumbs
  1/2 cup unsalted butter, melted
  1/3 cup granulated sugar

FOR THE FILLING:

  1 pint strawberries
  1/4 cup granulated sugar
  2 large egg yolks
  14 ounces sweetened condensed milk
  1/2 cup fresh lemon juice (about 2 lemons)*
  zest from 1 medium lemon (about 1 tablespoon)

INSTRUCTIONS
TO MAKE THE CRUST:
1. Preheat oven to 350°F.
2. Combine all crust ingredients until well-mixed. Press firmly into the bottom and up the
sides of a 9-inch tart pan.
3. Bake 10 minutes. Set aside to cool slightly.

TO MAKE THE FILLING:

1. Reduce oven temperature to 325°F.
2. Set aside a few strawberries for garnish, if desired. Place the remaining strawberries
and sugar in a blender or the bowl of a food processor. Process until smooth. Set
aside.
3. Place the egg yolks in a large mixing bowl. Beat lightly. Add the condensed milk,
lemon juice, and zest. Whisk together until blended. Add the strawberry purèe and
mix well.
4. Pour the batter into tart pan. Bake 35-40 minutes. The edges will be set, but the
center should still jiggle a bit.
5. Cool the tart at room temperature for an hour. Cover and refrigerate for at least 4
hours before serving.
6. Garnish with strawberries.
 Berry Tart
PREP TIME40 mins
COOK TIME40 mins
CRUST FREEZING60 mins
TOTAL TIME2 hrs 20 mins
SERVINGS8 to 10 servings

The crust will have more flavor if it is browned, than blond.

Ingredients
 Tart Crust
 1 1/2 cup (200 g) all-purpose flour
 1/2 cup (50 g) powdered sugar
 1/8 teaspoon salt
 1/2 cup plus 2 Tbsp (10 Tbsp or 140 g) unsalted butter, very-cold, cut into 1/2 inch cubes
 1 egg, lightly beaten with a fork
 1/4 teaspoon vanilla extract
 Filling
 1 cup (8 oz) mascarpone cheese
 1/4 cup (60 ml) cold heavy cream
 1/3 cup (43 g) powdered sugar
 1 teaspoon orange or lemon zest
 1/2 teaspoon vanilla extract
 3 oz (85 g) raspberries
 8 oz (225 g) blueberries
 8 oz (225 g) strawberries - stems removed and halved or quartered
 4 Tbsp (60 ml) apricot jelly or orange marmalade
 2 Tbsp water
 1 teaspoon red wine vinegar or lemon juice
 Equipment needed: Food processor, a 10-inch wide, 1-inch high fluted tart pan with a
removable bottom

Method
1. Make the tart dough:
In a food processor, add the flour, powdered sugar, and salt. Pulse a couple
times to combine.
Add the cubed cold butter and pulse several more times until the largest piece
of butter is the size of a pea.
Add the egg and vanilla extract. Pulse a few more times until the dough begins
to form clumps and pull away from the side of the food processor.
2. Press dough into tart pan and freeze:
Lightly grease the inside of a tart pan (with removable bottom) with butter.
Dump the clumpy dough into the tart pan and spread out evenly with your
fingers along the bottom and up the sides of the tart shell. You don't have to
press too hard, if the dough is still a little crumbly, that's good.
To make the top even you can press the dough up a little higher than the tart
pan top, and then use a rolling pin over the top to even the edges.
Put the tart pan in the freezer for 1 hour.
3. Pre-bake the crust:
 Preheat oven to 375°F. Line the frozen tart crust with aluminum foil, with
enough extra foil off the two of the sides to use for lifting.
Fill with pie weights—dry beans, ceramic or stainless pie weights. Place a
shallow baking pan on the bottom rung of the oven to catch drippings.
Put the tart pan in the oven on the middle rack. Bake for 20 minutes. Remove
from oven and remove the pie weights. (I lift the hot beans out by holding on to
the aluminum foil and place the foil and beans into a large bowl to cool before
storing.)
Poke the bottom of the crust with the tines of a fork. Return the tart pan to the
oven for 10-15 more minutes. Bake until golden brown. Remove from oven and
let cool completely.
4. Beat the mascarpone, cream, powdered sugar, zest, vanilla, then spread into
tart crust:
Using an electric mixer, beat together the mascarpone, cream, powdered
sugar, orange zest and vanilla extract on high speed until stiff peaks form,
about 40 seconds to a minute.
Scoop mixture into tart crust, and spread it so that it is level.
5. Arrange berries on top, brush with jelly mixture:
Arrange the berries on top of the mascarpone mixture in the tart crust.
Combine apricot jelly (or marmalade), water, and vinegar into a small saucepan
and heat on medium heat until bubbly and the jelly has dissolved as well as it
can.
Using a pastry brush, brush the jelly mixture over the berries for a glossy sheen.
Remove the rim of the tart pan before serving. (You may need to use a knife to
gently separate the edges of the tart from the pan.)
 Blackberry tart recipe
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins

 
Ingredients

Tart shell:
 1 Tart crust shell (9 inch)
Blackberry filling:
 5 cups blackberries fresh, not frozen
 1 cup white sugar
 1/2 cup all-purpose flour
 2 tablespoons lemon juice freshly squeezed
 1 tablespoon lemon zest
 1 tablespoon butter , cold, chopped thinly
 2 tablespoons white sugar

Instructions

How to make tart crust shell from scratch

1. Preheat oven to 400 Fahrenheit.
2. Prebake the 9 inch or 9.5 inch tart crust at 400 Fahrenheit for 20 or 30 minutes
according to my super detailed tutorial how to make tart crust shell from
scratch.  Let the tart shell cool slightly.
How to make blackberry filling
1. In a bowl, toss 4 cups of blackberries, 1 cup sugar, 1/2 cup flour, 2 tablespoons lemon
juice, and 1 tablespoon lemon zest.  Combine thoroughly.
How to assemble blackberry tart
1. Spoon this mixture into the cooled tart shell. Top with the remaining 1 cup of
blackberries. Sprinkle 1 or 2 tablespoons white sugar over the berries, and then
sprinkle thinly chopped cold butter on top, too.
2. Place the tart on a rimmed baking sheet (to catch any juices) and bake for 30-40
minutes at 350 F until filling starts to bubble. If crust starts to brown too much, place
a piece of aluminum foil over the tart.
3. Serve warm with vanilla ice cream!
 Raspberry-Almond Crumb Tart
Ingredients

Ingredient Checklist
 1/2 cup sliced almonds, (skins on)
 6 tablespoons granulated sugar
 1 1/3 cups plus 2 tablespoons all-purpose flour,
divided
 ½ teaspoon salt
 6 tablespoons cold unsalted butter, cut into 1/4-
inch pieces
 1 large egg yolk
 1 teaspoon vanilla extract
 ¼ teaspoon almond extract
 4 ½ cups fresh or frozen (not thawed) raspberries
 1 teaspoon confectioners’ sugar

Directions

Instructions Checklist
 Step 1
Preheat oven to 400 degrees F. Lightly coat a 9-inch removable-bottom tart pan
with cooking spray.
 Step 2
Combine almonds and sugar in a food processor; pulse until the almonds are finely
ground and incorporated with the sugar. Set aside 1/2 cup of the mixture.
 Step 3
Add 1 1/3 cups flour and salt to the remaining sugar mixture and pulse briefly to
blend. With the motor running, add butter a few pieces at a time until well
incorporated.
 Step 4
Stir egg yolk, vanilla and almond extracts together in a small bowl until blended.
With the motor running, add to the processor and pulse until the mixture begins
to clump and form a dough, about 1 minute (the mixture will look like crumbly
sand). Set aside 1/3 cup of the mixture for the topping.
 Step 5
Transfer the remaining dough to the prepared tart pan; spread evenly and press
firmly into the bottom and up the sides to form a crust.
 Step 6
Add the remaining 2 tablespoons flour to the reserved almond mixture; stir to
blend. Gently toss raspberries with 2 tablespoons of this mixture in a medium
bowl until coated. Spread the berries evenly in the tart pan. Sprinkle the
 remaining almond mixture over the berries. Pinch the reserved dough into small
clumps to make crumbs and sprinkle
 Step 7
the crumbs on top of the berries.
 Step 8
Bake the tart for 15 minutes. Reduce the oven temperature to 350 degrees and
bake until the crust and crumbs are golden brown, about 45 minutes more. Let
cool on a wire rack for about 30 minutes. Serve warm or at room temperature.
Remove the pan sides; place confectioners' sugar in a fine sieve and dust the tart
just before serving.
 Brown Butter Apple Tart
Ingredients

for 8 servings

CRUST
 1 ¼ cups flour(155 g)
 1 tablespoon sugar
 ½ teaspoon kosher salt
 ½ cup cold butter(110 g), cut into small cubes
 ¼ cup water(60 mL), ice
FILLING
 4 eggs
 1 cup sugar(200 g)
 1 tablespoon McCormick® vanilla extract
 1 teaspoon kosher salt
 16 tablespoons butter
 ½ cup flour(65 g)
 1 teaspoon lemon zest
 3 green apples, thinly sliced

Preparation
1. Crust: Combine flour, sugar, and salt in a food processor. Pulse a few times to mix.
Add in butter and pulse a few times to break the butter down into pebble-size
pieces. With the food processor running, drizzle in ice water. The dough should
stick together when pressed between your fingers. (If dough doesn’t stick
together, add more water 1 tablespoon at a time.)
2. Lay out a sheet of plastic wrap. Dump dough onto the plastic wrap and shape into
a disc. Cover tightly with the plastic wrap and refrigerate until ready to use.
3. Preheat oven to 350ºF (175ºC).
4. Generously spray a 9 or 10 inch (23 or 25 cm) tart pan with nonstick spray. On a
floured surface, roll out the pie crust into a circle that is 2–3 inches (5-7.5 cm)
bigger than your tart. Lift crust into the tart pan and press against the sides of the
pan. Trim the edges of the dough so that it is level with the top of the pan.
5. Filling: Whisk eggs, sugar, McCormick Vanilla Extract, and salt in a medium bowl,
then set aside.
6. Place butter in a saucepan over medium heat. Let butter completely melt and
foam, stirring occasionally. Keep stirring as the foaming subsides and the butter
begins to brown. Once butter browns, quickly transfer to a bowl and let cool for
10 minutes. Whisk browned butter into the egg mixture. Whisk in flour and lemon
zest.
7. Arrange sliced apples in a spiral pattern on the pie crust. Pour custard over apples,
until custard reaches ½ inch (1 ¼ cm) below the top of crust (if using a 9-inch (23
cm) pan, you will have a little custard left over).
8. Place in oven and bake for 50 minutes (cover with foil if the top starts browning
too much, or until custard is set).
9. Let cool completely before slicing and serving.
10. Enjoy!