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Lemon-Berry Tart |
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Serves: 8 Print this Recipe1 1/4 cups flour 1/4 cup sugar 1/4 teaspoon salt 1 large egg yolk 1 tablespoon ice water 1/2 cup lemon juice 6 large eggs 1/4 cup sugar 1/2 cup butter (1 stick), cut 1 tablespoon grated lemon zest 1/2 cup apricot preserves Fresh blueberries and raspberries Blend flour, sugar, and salt in processor. Add egg yolk and ice water; pulse until crumbs form. Process until dough forms. Press into a 9-inch tart pan with removable bottom. Line crust with foil, covering edge. Fill with dried beans and bake at 375°F for 15 to 20 minutes. Remove foil and beans; bake 12 minutes or until golden brown. Whisk lemon juice, eggs, sugar, and butter in a saucepan over low heat. Cook and stir 4 minutes until thick. Strain through sieve; add lemon zest. Pour filling into shell and bake until set, 18-20 minutes. Heat apricot preserves in saucepan. Strain through sieve onto tart. Serve with fresh blueberries and raspberries. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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