Citrus Curd and Mixed Berry Tart

Citrus Curd and Mixed Berry Tart Recipe

Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 8

Introduction

Citrus Curd and Mixed Berry Tart is a delightful dessert that combines the tangy flavors of citrus with the sweetness of mixed berries. This recipe is perfect for a special occasion or a summer gathering, as it is both refreshing and visually appealing.

History

The combination of citrus curd and mixed berries in a tart is a classic dessert that has been enjoyed for generations. The tartness of the citrus curd balances out the sweetness of the berries, creating a harmonious blend of flavors that is sure to please any palate.

Ingredients

2.5 cups flour
2 sticks chilled unsalted butter, cut into 0.5 inch pieces
1 tsp salt
1.25 tsp sugar, plus extra for cookie tops
3 to 6 tbsp non-fat milk, very cold
1 egg yolk (for cookies)
1 tbsp cream (for cookies)
2 limes
2 lemons
1.25 cups sugar
5 large egg yolks
6 tbsp unsalted butter, cut into small pieces
0.25 cup red currant jelly or apricot jam (for tart)
1 pt (473 ml) raspberries
1 pt (473 ml) blueberries
1 pt (473 ml) strawberries, halved or quartered
0.5 pt (237 ml) blackberries

How to prepare

In a food processor, combine flour, butter, salt, and sugar. Pulse 6 to 8 times until the mixture resembles coarse meal.
Add milk, 1 tbsp at a time, and pulse until the mixture forms a ball. (Depending on humidity, the dough requires 3 to 6 tbsp of milk.) Remove the dough, shape it into two 5-inch discs, wrap it in plastic wrap, and refrigerate it for at least one hour.
If you're making the tart, roll out one disc of dough to a thickness of 0.13 inches; it should be 1 to 1.5 inches larger than a 9-inch tart pan (with a removable bottom). Carefully fit the dough into the pan so that it flops over the edge by 0.5 inch. Using a rolling pin, roll over the top of the crust to create an even edge. Chill the dough thoroughly.
Preheat the oven to 400°F (204°C). With the tines of a fork, press into the bottom of the dough. Cover with foil and place pie weights, uncooked beans, or rice inside the shell. Cook for 15 to 20 minutes. Carefully remove the foil and weights, then continue baking for 5 to 10 minutes, until golden brown. Cool on a rack.
If you're making cookies, roll out the dough to a thickness of 0.13 inches. Using a sharp knife or small cookie cutters, make the desired shapes. Place the cookies on an ungreased baking sheet and freeze for 10 minutes.
In a small bowl, make a glaze by combining the egg yolk and cream. With a pastry brush, glaze each cookie and sprinkle generously with granulated sugar. Bake for 8 to 12 minutes or until light golden brown. Remove from the oven and cool.
Using a zester or the smallest holes on a grater, zest the lime and lemons and place them in a glass measuring cup. Juice the limes and lemons (about 0.5 cup) and add to the zest.
In a medium-sized, heavy-bottomed saucepan, combine the sugar, egg yolks, and citrus mixture. Stir until the sugar dissolves. Place over a low flame, stirring constantly, for 10 to 12 minutes, until the mixture thickens. Remove from heat and stir in the butter, one piece at a time, until incorporated. Cool to room temperature and pour into the tart crust or serving cups. Chill in the refrigerator for several hours.

Presentation 1: Prim and Proper Tart

In a small saucepan over medium-low heat, heat the jelly until just melted. In a large bowl, combine the berries and toss very lightly with the warm jelly. Place the berries in circular rows around the tart, leaving space between rows. Remove from the tart pan and serve on a cake pedestal.

Presentation 2: Cookies and Citrus Crust

Any footed glass is well suited for this presentation. To each glass, add 0.5 cup of fruit mixture, top with 0.33 cup of citrus curd, and tuck a tart-crust cookie along the rim.

Variations

Try using different types of citrus fruits, such as oranges or grapefruits, in the curd for a unique flavor twist.
Experiment with different combinations of berries, such as blackberries, raspberries, and strawberries, to create your own signature tart.

Cooking Tips & Tricks

Make sure to chill the dough for at least one hour before rolling it out for the tart crust. This will help prevent the dough from shrinking during baking.

- When making the citrus curd, be sure to stir constantly over low heat to prevent the eggs from curdling.

- For a more decorative presentation, arrange the mixed berries in a circular pattern on top of the tart before serving.

Serving Suggestions

Serve the Citrus Curd and Mixed Berry Tart with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Rolling out the tart dough to the correct thickness is key to achieving a flaky and tender crust.

- Be sure to chill the tart crust thoroughly before baking to prevent it from shrinking in the oven.

Ingredient Substitutions

If you don't have apricot jam, you can use another type of fruit jam or preserves as a glaze for the tart.

- Feel free to use a different type of citrus fruit in the curd, such as grapefruit or blood oranges, for a unique flavor profile.

Make Ahead Tips

The tart crust can be made ahead of time and stored in the refrigerator for up to 2 days before baking. The citrus curd can also be made in advance and refrigerated until ready to use.

Presentation Ideas

For a more elegant presentation, arrange the mixed berries in a decorative pattern on top of the tart before serving. You can also garnish with fresh mint leaves or edible flowers for a pop of color.

Pairing Recommendations

This Citrus Curd and Mixed Berry Tart pairs well with a glass of sparkling wine or a cup of hot tea. The tartness of the citrus curd complements the sweetness of the berries, making it a versatile dessert for any occasion.

Storage and Reheating Instructions

Store any leftover tart in the refrigerator, covered, for up to 3 days. To reheat, place the tart in a preheated oven at 350°F for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 9g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Calcium: 6% of daily value per serving

Iron: 8% of daily value per serving

Alergens

Contains: Dairy, Eggs, Wheat

Summary

This Citrus Curd and Mixed Berry Tart is a delicious dessert that is rich in carbohydrates and fats, with a moderate amount of protein. It is also a good source of vitamin C and iron.

Summary

Citrus Curd and Mixed Berry Tart is a delicious and visually stunning dessert that is perfect for any occasion. With a flaky tart crust, tangy citrus curd, and sweet mixed berries, this recipe is sure to be a hit with family and friends. Enjoy!

How did I get this recipe?

I can't forget the first time I saw this recipe for Citrus Curd and Mixed Berry Tart. It was a warm summer day, just like today, and I was visiting my dear friend Martha in her cozy cottage by the sea. Martha was a fantastic cook, and she had a talent for combining fresh, seasonal ingredients in the most delicious ways.

As soon as I walked into her kitchen, I was hit with the sweet and tangy aroma of citrus fruits. Martha was standing at the counter, zesting lemons and limes with a look of pure concentration on her face. I watched in awe as she whipped up a creamy citrus curd, the vibrant yellow color reminding me of a summer sunrise.

"Have you ever tried citrus curd before, my dear?" Martha asked, her eyes sparkling with excitement.

I shook my head, eager to learn more about this intriguing dessert. Martha explained that citrus curd was a rich and velvety custard made from fresh citrus juice, eggs, sugar, and butter. The tartness of the lemons and limes balanced perfectly with the sweetness of the sugar, creating a burst of flavor in every bite.

As Martha finished cooking the curd, she poured it into a pre-baked tart shell and topped it with a medley of fresh berries – raspberries, blueberries, and blackberries glistening like jewels in the sun. The colors of the tart were so vibrant and inviting, I couldn't wait to take a bite.

We sat down at the table, the cool sea breeze drifting through the open windows, and savored each mouthful of the tart. The citrus curd was silky and smooth, with a bright and zesty flavor that danced on my tongue. The mixed berries added a burst of freshness and sweetness, creating a perfect balance of flavors and textures.

As I finished my last bite, I knew that I had to learn how to make this incredible dessert for myself. Martha graciously shared her recipe with me, along with a few tips and tricks she had picked up over the years. I took notes diligently, determined to recreate the magic of that tart in my own kitchen.

Over the years, I have made Martha's Citrus Curd and Mixed Berry Tart countless times, each one a little different from the last. I have experimented with different citrus fruits – lemons, limes, oranges, and even grapefruits – to create unique flavor combinations. I have tried using different types of berries, from strawberries to cherries to currants, to add a pop of color and sweetness to the tart.

But no matter how many times I make this tart, it always reminds me of that warm summer day at Martha's cottage, where I first fell in love with the flavors of citrus and berries. It brings back memories of laughter and friendship, of shared meals and shared recipes that have enriched my life in so many ways.

As I sit here in my own kitchen, zesting lemons and limes just like Martha taught me, I can't help but feel grateful for the gift of that recipe. It has become a treasured part of my culinary repertoire, a symbol of the love and generosity that can be shared through food.

So the next time you find yourself craving something sweet and tangy, why not give Martha's Citrus Curd and Mixed Berry Tart a try? I promise you won't be disappointed. And who knows, maybe you'll create your own memories and stories to pass down to future generations, just like I have.