Prep 30 mins
Cook 30 mins
Tangy and sweet, bursting with fresh fruit flavor. The original recipe calls for blueberries, but I use whatever fruit is seasonal. Strawberries, peaches, and raspberries all work well. Also, change the lemon filling to lime, then use fresh mango -- divine! I use my homemade apricot jam to glaze the fruit (Apricot - Lemon Jam). Dessert recipe from "The Simple Art of Perfect Baking" by Flo Braker.
- 1 cup pastry dough (use your favorite recipe) or 1 pie crust (use your favorite recipe)
- 2 large eggs
- 3⁄4 cup sugar
- 6 tablespoons fresh lemon juice, strained
- 4 tablespoons unsalted butter, melted
- 2 teaspoons lemon zest
- 3 tablespoons apricot jam, strained
- 2 cups fresh fruit, sliced
- Position rack in lower third of oven, preheat 375 degrees F.
- Roll pastry dough to fit 9-inch tart (quiche) pan with removable bottom, press into pan and trim overhang.
- Bake in preheated oven for 10-12 minutes, or until surface of dough no longer looks raw or shiny.
- Remove from oven to a cooling rack while preparing filling.
- Place eggs in small bowl and whisk to combine.
- Pour in the sugar and whisk. Add lemon juice, whisk again.
- Add cooled melted butter and lemon zest, blend.
- Pour filling into partially baked pastry shell.
- Return to 375-degree oven, bake for 16-18 minutes longer, or until crust is golden and filling is set (it bubbles toward the end of baking.).
- Remove and cool on a rack for 10 minutes.
- Carefully release metal rim, and finish cooling to room temperature.
- Heat the apricot jam just until melted but not bubbly hot.
- Pour into a large bowl and toss gently with fresh fruit.
- Spread fruit over cooled tart.
- Best served the same day.
We served this beautiful thing for Easter dinner dessert and everyone loved it. Susiecat warned us that the crust would be soggy as it was made the day before, and it was, but soggy with apricot jam -- you could do worse than that. Would probably have been better fresh but was very fine anyway. Made for Please Review My Recipe March 2008.