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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Three-Berry Lemon Tart Recipe

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This recipe for Three-Berry Lemon Tart is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PASTRY:
1-1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 cup butter
1 egg yolk
2 tablespoons lemon juice
2 tablespoons water
FILLING:
3 eggs
3/4 cups granulated sugar
2/3 cup butter, melted
3/4 cup lemon juice
2 teaspoons grated lemon rind
TOPPING AND GLAZE
1 cup strawberries
1 cup black currants
1 cup raspberried
1/2 cup red currant jelly
1 tablespoon cassis or other liqueur (cointreau)
Directions:
Directions:
Pastry: In bowl, combine flour and sugar. With pastry blender or 2 knives, cut in butter until crumbly. Blend in egg yolk, lemon juice and waater. Roll out or pat pastry 1/8 inch thick. Place in 10-inch flan pan; trim excess and prick pastry. Bake in 450* oven for 5 minutes or until golden. Let cool before filling.
Filling: In mixing bowl, beat together eggs and sugar. Blend in butter, lemon juice and lemon rind. Pour into pie shell and bake in 350* oven for 20 to 25 minutes or until filling is set.
Topping and Glaze: Pile strawberries in center of pie. Surround with ring of currants; finish with outer circle of raspberries. In small suacepan, heat helly until melted; stir in liqueur. Brush over fruit.
Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
This is a wonderful dessert. You can use blueberries instead of currants. It is worth the time.

 

 

 

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