Lemon berry tart

by

Makes one 9-inch tart

Dough

1⅓ cups all-purpose flour

2 tablespoons sugar

¼ teaspoon kosher salt

1 stick cold unsalted butter, cubed

1 large egg yolk

2–3 tablespoons ice water

Filling

½ cup lemon juice

4 egg yolks

1 tablespoon lemon zest

1¼ cups sugar

6 tablespoons unsalted butter, melted

Finish/garnish

1 pint strawberries, hulled and quartered

1 pint blackberries

1 pint raspberries

½ cup apricot preserves

Small mint leaves, for garnish, optional

In the bowl of a food processor, preferably fitted with dough attachment, combine flour, sugar and salt and pulse a few times. Add chilled butter and pulse several times until mixture is coarse. In a small measuring cup, combine egg yolk with 2 tablespoons water; slowly pour into top of food processor and continue to pulse until dough comes together into one ball. If needed, add additional water ½ tablespoon at a time. (Do not add too much water, or dough will not come together.) 

Remove dough onto lightly floured work surface. Shape dough into a ball, then flatten into a thick disc about 6 inches round. Wrap in plastic and refrigerate for at least two hours or up to three days.

When ready to assemble, flour work surface and roll out dough into a 13-inch circle. Transfer to a 9-inch fluted tart pan and press in gently. Remove overhanging dough by running a rolling pin over the top, or use a knife to cut it away. Place in freezer while you preheat the oven to 400 F. 

Line pastry crust with parchment paper topped with baking weights or dried beans. Bake for 15 minutes until pastry is half-cooked. Remove parchment and weights. Whisk lemon juice, eggs, lemon zest and sugar in a medium bowl. Stir in melted butter. Pour filling into the warm crust and bake about 20 minutes, until filling is set and pastry crust is golden brown. Cool completely. Decorate top of tart with berries, and tuck a few small mint leaves between some berries. Heat apricot preserves and 1 tablespoon water in a small pan to make glaze. Carefully brush top of tart with glaze, using a delicate pastry brush. Slice and serve immediately, or refrigerate until chilled.

Chef’s tip: Tart pan versus pie pan. Tart pans are usually fluted around the sides, whereas pie pans have smooth sides. You can use them interchangeably.

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Fresh fruit season outdoors means it’s pie season in the kitchen— Peaches, berries, citrus—you name the fruit, and it’s probably being sold at farmers markets and supermarkets everywhere around you this time of year. You might even have some growing in your home garden. Take advantage of this plentiful time, because nothing says lovin’ like a summer fruit pie fresh from your oven.