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Lemon Fruit Tart

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Ingredients

Adjust Servings:
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

Nutritional information

108.7
Calories
42 g
Calories From Fat
4.7 g
Total Fat
2.7 g
Saturated Fat
45.4 mg
Cholesterol
14.3 mg
Sodium
16.5 g
Carbs
0.1 g
Dietary Fiber
14.6 g
Sugars
1.2 g
Protein
38g
Serving Size

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Lemon Fruit Tart

Features:
    Cuisine:

    Tangy and sweet, bursting with fresh fruit flavor. The original recipe calls for blueberries, but use whatever fruit is seasonal. Strawberries, peaches, and raspberries all work well. Also, change the lemon filling to lime, then use fresh mango -- divine! use my homemade apricot jam to glaze the fruit (recipe #246688). Dessert recipe from The Simple Art of Perfect Baking by Flo Braker.

    • 80 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Lemon Fruit Tart, Tangy and sweet, bursting with fresh fruit flavor The original recipe calls for blueberries, but use whatever fruit is seasonal Strawberries, peaches, and raspberries all work well Also, change the lemon filling to lime, then use fresh mango — divine! use my homemade apricot jam to glaze the fruit (recipe #246688) Dessert recipe from The Simple Art of Perfect Baking by Flo Braker


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    Steps

    1
    Done

    Position Rack in Lower Third of Oven, Preheat 375 Degrees F.

    2
    Done

    Roll Pastry Dough to Fit 9-Inch Tart (quiche) Pan With Removable Bottom, Press Into Pan and Trim Overhang.

    3
    Done

    Bake in Preheated Oven For 10-12 Minutes, or Until Surface of Dough No Longer Looks Raw or Shiny.

    4
    Done

    Remove from Oven to a Cooling Rack While Preparing Filling.

    5
    Done

    Place Eggs in Small Bowl and Whisk to Combine.

    6
    Done

    Pour in the Sugar and Whisk. Add Lemon Juice, Whisk Again.

    7
    Done

    Add Cooled Melted Butter and Lemon Zest, Blend.

    8
    Done

    Pour Filling Into Partially Baked Pastry Shell.

    9
    Done

    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.).

    10
    Done

    Remove and Cool on a Rack For 10 Minutes.

    11
    Done

    Carefully Release Metal Rim, and Finish Cooling to Room Temperature.

    12
    Done

    Heat the Apricot Jam Just Until Melted but not Bubbly Hot.

    13
    Done

    Pour Into a Large Bowl and Toss Gently With Fresh Fruit.

    14
    Done

    Spread Fruit Over Cooled Tart.

    15
    Done

    Best Served the Same Day.

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    Hazel Powell

    Spice whisperer known for creating dishes that are bold and flavorful.

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