Fresh Red Berry Tart

Tarte aux Baies Rouges

Preparation info

  • Makes


    Dessert Servings (One 10-Inch [25.5-Cm] Tart)
    • Difficulty


Appears in

Glorious French Food

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.


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


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