Lemon Berry Tart

Name: Lemon Berry Tart
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 12 serving(s)
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup confectioners' sugar; 1/4 teaspoon salt; 9 tablespoons unsalted butter, very cold and chopped up small; 1 large egg; 1/2 cup raspberry preserves; 3 large eggs; 3 large egg yolks; 1/2 cup sugar; 1 lemon, zest of; 1/2 cup fresh lemon juice; 1 pinch salt; 1 cup unsalted butter, cut up into small pieces; 2 cups assorted berries

Submitted by ellie3763

"from the bog PastryPal - http://www.pastrypal.com/2009/08/03/lemon-berry-tart/ - chill time for the dough not included."

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Ready In:: 2hrs 30mins
Ingredients:: 14
Serves:: 12

ingredients

Crust
1 ¹⁄₂ cups all-purpose flour
¹⁄₂ cup confectioners' sugar
¹⁄₄ teaspoon salt
9 tablespoons unsalted butter, very cold and chopped up small
1 large egg
Filling
¹⁄₂ cup raspberry preserves
3 large eggs
3 large egg yolks
¹⁄₂ cup sugar
1 lemon, zest of
¹⁄₂ cup fresh lemon juice
1 pinch salt
1 cup unsalted butter, cut up into small pieces
2 cups assorted berries

directions

Make the cream filling: Combine 3 eggs, 3 egg yolks, 1/2 c sugar, lemon zest, lemon juice, and salt in a double boiler or a heat-proof bowl over boiling water. Whisk quickly and constantly. It will get frothy and then finally turn creamy. Whisk for one more minute, then take off heat and whisk in the 2 sticks of butter, adding a little at a time and stirring until it melts. Push the curd through a fine mesh sieve to remove any bits of cooked egg that didn't get whisked inches (This can be kept in the fridge for up to 5 days or frozen for up to a month and defrosted in the fridge overnight.).
Put flour, confectioners sugar, and 1/4 tsp salt in a food processor. Pulse a few times to mix.
Add in very cold butter lumps. Pulse a few beats until course and grainy with pea-sized butter bits remaining in the batter.
Add in the egg, pouring it over the entire surface. Pulse again, but stops before it actually stays together completely. When it is chunky, turn it out onto a work surface and press it just until it comes together. Wrap it in plastic and chill for a couple of hours.
On a lightly floured surface, roll out the dough. It should be about 3 inches larger in diameter that your tart pan. I have it on a piece of parchment to prevent it from sticking to the table. Sparingly sprinkle with flour as needed to keep it from sticking.
Move the disk to a 9-inch tart pan and press it in against all edges and corners, letting the excess hang over the edge. Roll a rolling pin over the top edge to cut the excess off.
Prick the tart all over with a fork. Place the tart shell in the freezer for at least 30 minutes.
Preheat the oven to 375 degrees. Tightly press a sheet of foil inside the tart shell. Bake the tart about 25 minutes or until golden. Let the shell cool completely.
Brush the bottom of the shell with a thin layer of preserves. Spread about 2 cups of the lemon mouse over the preserves. Top with fresh berries. Yum!