If you are looking for light, heavenly tasting pastry treat to have at the end of a spring and summer meal, you cannot go wrong with this berry tart recipe. Buttery lemon flavoured pastry, with a light almond filling serves as the base for the perfect mouthful of sweetness. Topped with a thin layer of lemon buttercream, and a handful of colourful, seasonal berries, it is a dessert that makes you close your eyes and say “Yes, bring on Summer!”
Berry Summer Lemon Tarts - makes 16 x 1.5 inch tarts
Fine Lemon Sweet Pastry
Tools you will need:
brush for greasing the pastry tins
pastry tart tins (I used 1.5 inch, but you can use bigger)
medium size bowl
Cookie tray to place your tart tins on
75g Butter (cold)
35g Icing Sugar
1 Egg Yolk
125g Cake & Pastry Flour
Lemon Zest from one lemon
In a medium size bowl, combine the butter and icing sugar until mostly smooth.
Add egg yolk and lemon zest and combine.
Mix in the Cake & Pastry flour until just combined.
Turn the mixture out onto surface and knead together until it is combined. Do not over knead.
Refrigerate for at least an hour - preferably overnight.
Creme D’Amande Filling
100g Almond Flour
100g Icing Sugar
100g Butter (soft)
2 Whole Eggs
Cream together the soft butter and icing sugar until light and white in colour - combine until there are no lumps.
Add the eggs and combine. (They won’t become totally emulsified, so don’t worry about it if it looks a bit lumpy).
Add the almond flour and combine.
Preparing to bake the tarts
Grease your tart tins with clarified butter.
Take the pastry out of the fridge, and throw down a bit of cake & pastry flour on surface where you will roll it out.
It will be cold and stiff at first, so use the heel of your hand, and press down to soften and reshape it a bit for rolling.
Sprinkle a bit of flour on top, and then roll only 2-3 times on each side, and then flip and turn the pastry the other way. Do this several times until the pastry is about 1-2mm thick. If it sticks to surface, throw down more flour. Brush off excess flour before your cut out shapes.
Cut out the circle shape from dough and place pastry circle gently in the tart tin. Gently press your pastry in the tin.
Fill each tart about 3/4 full of mixture.
Bake at 380 for @13minutes. Start checking at 10, and after that every minute as they brown quickly after the ten minute mark.
Let them cool for 5 minutes and then take them out of the tart tin and place on rack to cool.
Lemon Butter Cream - use this to apply a layer of frosting on top of the baked tarts. This will then be the base for the fruit.
1 cup Butter (soft)
2 cups icing sugar
1/4 cup of milk
zest of one lemon
1 tablespoon lemon juice
in a stand mixer fitted with paddle attachment, beat the butter on high speed until very pale in colour. Stop the mixer and scrape down the sides at least twice.
Turn the mixer to low and slowly add the icing sugar in batches. Mix until combined. Stop the mixer and scrape down sides frequently.
Add milk, lemon zest, lemon juice. Scrape down sides of bowl.
Turn the mixer on high and let it run for at least 10 minutes until the butter cream is light and fluffy. This will make extra butter cream - you can store for up to a week in fridge and use on something else.
Take an offset spatula, and ice the top of each cooled tart.
Cut a selection of berries, and place on the top. Glaze if desired.
Eat and Enjoy!