Fresh Red Berry Tart

Name: Fresh Red Berry Tart (Tarte aux Baies Rouges)
Cuisine: France
Ingredients: 1 recipe Shortbread Dough (pâte sablée); 3 lemons, or more as needed to provide you with 6 tablespoons juice; 3 eggs; 6 tablespoons granulated sugar; 2 tablespoons butter; 2 to 3 pints [595 to 895 g] ripe strawberries, or 1 pint [245 g] raspberries, blackberries, blueberries, or currants; 2 to 3 pints [595 to 895 g] ripe strawberries, or 1 pint [245 g] raspberries, blackberries, blueberries, or currants; 2 to 3 pints [595 to 895 g] ripe strawberries, or 1 pint [245 g] raspberries, blackberries, blueberries, or currants; 2 to 3 pints [595 to 895 g] ripe strawberries, or 1 pint [245 g] raspberries, blackberries, blueberries, or currants; 2 to 3 pints [595 to 895 g] ripe strawberries, or 1 pint [245 g] raspberries, blackberries, blueberries, or currants; 1 tablespoon red currant jelly (optional)

Tarte aux Baies Rouges

Preparation info

Makes
6
Dessert Servings (One 10-Inch [25.5-Cm] Tart)

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Make this tart with whatever berries are ripe and in season. In this recipe, I tell you to spread the bottom of the tart with a sour lemon curd before arranging the berries on top, but if your berries are moist and sweet, go ahead and skip this step.

Ingredients

1 recipe Shortbread Dough (pâte sablée)
3 lemons, or more as needed to provide you with 6 tablespoons juice
3

Europe
France
Pastry
Dessert
Vegetarian

Method

Line a 10-inch [25.5-cm] tart mold with the shortbread dough and bake the shell à blanc.

To prepare the lemon curd, begin by grating the zest of one of the lemons and squeezing the lemons. Combine 6 tablespoons of the lemon juice with the eggs, zest, and sugar in a medium-size stainless steel mixing bowl. Set the bowl over a saucepan of boiling