Lemon Fruit Tart

Recipe by Susiecat too
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup pastry dough (use your favorite recipe) or 1 pie crust (use your favorite recipe)
  • 2
    large eggs
  • 34
    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
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DIRECTIONS

  • 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.
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