Berry lemon summer tart

Two ways! One with a Lemon pastry cream + berry compote. This is our summer staple! Swap out the topping for any fruit in season or falling off your trees. We love making this last min dessert since it’s easy + quick to whip up in 15 minutes! Make your own tart shell or use puff pastry. Both delish.

Always have a jar of lemon curd, fresh berries and some puff pastry in the freezer. In a pinch I’ve even used whipped cream in a can! (But never cool whip ;)

Mango+berry passion fruit tart for summer

Using on of my favorite pastry chef Byron Konold’s tart recipe. This mascarpone base is so light + delish. Added a passionfruit purée to the mix and a squeeze of Meyer lemon on top right before serving.

CLICK TO SHOP my favorite supplies:

• Bottom out rectangle tart pan makes it super easy to get those perfect tart edges

• 4cup mini food processor from cuisinart

• Our favorite Hand juicer for over 10 years

• Cutest little rustic+round cutting+serving boards

• Stand up citrus juicer one of my v v favorite things in my kitchen

• Citrus zester  nothing fancy. If you don't already have this staple..its a must

INGREDIENTS:

8 oz mascarpone cheese

(or cream cheese)

1/3 cup of powdered sugar

1 cup of heavy cream

Zest of one meyer lemon

Juice of ½ meyer lemon

1 teaspoon vanilla

or omit the vanilla+lemon juice and add:

1/4 cup lemon curd or fresh passion-fruit juice plus pulp for serving+swirling

DIRECTIONS

In mixing bowl fitted with a paddle attachment, mix cheese, powdered sugar, lemon zest, juice and vanilla until well incorporated. In a separate bowl, beat heavy cream until stiff peaks. Fold in 1/3 of the whipped cream into the mascarpone mixture until well incorporated, then fold in the remaining cream.

Shortbread Tart Crust

1 Stick butter cut into cubes – keep cold

1 cup flour- sifted

1/3 cup powdered sugar - sifted

Pinch of salt

DIRECTIONS Preheat oven to 350 degrees. Grease tart pan. In a food processor, blend all ingredients until it looks like coarse sand. Remove and form a ball. Put in fridge for 10 minutes to firm up the butter in to dough. Press dough into tart pan quickly and evenly so the butter doesn’t start to melt. Trim edges and dock the base of the tart with the tines of a fork. Line tart shell with parchment, then add pie weights and cook in oven for 25 minutes or until the crust is golden brown. Let cool completely, then fill with your favorite tart ingredients.

Blog post update:

Here’s a HACK!

Trader Joe’s 5 ingredient haul 🛒

Let’s make a berry tart!

Here’s your shopping guide:

heavy cream.lemon curd.lemon.2 pints blueberries.puff pastry.raw/turbinado sugar.

More berries for extra topping 🙂🍓🫐🍋

Make this in 15 minutes!

Here’s our fav fav fav combo:

ROLL out a sheet or two of puff pastry

TOP with turbinado sugar

DOCK with a fork

BAKE for the standard 15 minutes at 400°

COOL while you prepare the toppings

WHIP heavy cream vanilla + a sprinkle of sugar

FOLD in half a jar of lemon curd

COOK down 1/2 the blueberries+sugar+lemon zest+juice

Just until syrupy.. take off heat and add in another container of fresh blueberries

SWIRL + layer into lemon creme

TOP with fresh golden mangoes, strawberries blackberries and snozberries ;) raspberries are wonderful too.

🍋🍓🌿

GARNISH with any edible flower and sprigs of mint or basil 👌🏻