Lemon Tart – A flaky puff pastry tart filled with lemon cream and topped with fresh raspberries. An easy and elegant spring or summer dessert.
I’m so on the lemon bandwagon right now. Two lemon recipes a mere 2 weeks apart. Who am I?
The temps are already reaching into the 90’s here (waaaaah), and lemon desserts feel so light and refreshing as the weather heats up. This Lemon Tart is like a larger version of my Mini Fruit Tarts. My family goes crazy for fruit tarts of any type, and this one always receives great reviews. Plus, look at how pretty it is; it’s the perfect balance of elegant and rustic.
Good news… this recipe is also super easy. From start to finish, you can have this on the table in less than an hour.
- Puff Pastry Crust: Simply roll out a sheet of store bought puff pastry and score a border around the outside edge. While the puff pastry bakes the outer edge will puff up and create a space in the center to fill with the lemon cream filling.
- Lemon Cream Filling: Whipped cream, cream cheese, lemon zest, and lemon curd flavor this easy no-bake filling.
- Raspberries: I top this Lemon Tart with fresh raspberries, but you can add any fruit you like. Blueberries or sliced strawberries would be great, as would a combination of berries.
You can choose to top the fruit on the tart with a dusting of powdered sugar, a sprinkling of lemon zest, or nothing at all.
Maybe this gorgeous tart will make its way onto your Easter dessert table. Or maybe you can surprise mom and bake this for her for Mother’s Day (do you hear that, hubby?). This Lemon Tart would be fantastic for any spring or summer occasion on the horizon.
I hope your Easter is filled with family, friends, delicious food, and lots of Reese’s eggs.
I’ll see you back here next week (as I’m slowly emerging from an Easter candy coma).
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Raspberry Lemon Cream Tart
- Flour or powdered sugar for the work surface
- 1 sheet frozen puff pastry thawed in the refrigerator
- 1 large egg beaten
- 2 teaspoons granulated sugar or coarse sparkling sugar
- 1/2 cup heavy cream
- 4 ounces cream cheese softened
- 2/3 cup powdered sugar
- zest of one small lemon
- 3 tablespoons lemon curd
- 2 half pints raspberries or any other berry you choose
- Additional powdered sugar for dusting (optional)
Preheat oven to 375°F.
Cut a piece of parchment paper the size of a standard baking sheet. Place the parchment paper or mat on a flat surface and very lightly dust it with flour or powdered sugar. On the floured surface, roll out the puff pastry into a 9x11 inch rectangle (don't make it any larger).
Carefully lift the parchment paper, with the pastry on it, onto a baking sheet.
Using the tip of a sharp knife, score a one-inch border around the pastry, being careful not to cut all the way through. This outer edge will puff up and hold in your filling and toppings once the tart is assembled. Brush the border lightly with beaten egg and sprinkle with granulated or coarse sugar. Bake for 13-15 minutes, until golden brown and puffed.
- Remove the puff pastry from the oven and rescore the border of the puff pastry, being careful not to cut all the way through. Gently press down on the center of the pastry to flatten it slightly. Allow the border to remain thick and puffed up. Cool to room temperature.
Using a hand mixer or stand mixer, beat heavy cream until stiff peaks form, set aside.
In a separate bowl, beat cream cheese, powdered sugar, lemon zest and lemon curd until smooth and combined. Fold the whipped cream into the lemon mixture until combined. Be careful not to overmix it - you want the filling to maintain a light texture.
Assembly: Pour the lemon filling into the pastry shell and use a butter knife or offset spatula to smooth the top. Top the tart with raspberries and dust with powdered sugar. Serve immediately or refrigerate until ready to serve.
Puff pastry method adapted from Real Simple