Nathalie Dupree's Lemon and Berry Tart
This crust is flaky and tender and browns beautifully. The dough is most easily made in a food processor or mixer, but can also be made by hand. The only moment
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Cooking tools:
- Food processor
- Candy thermometer
- Tart pan
- Pie weights
- Offset spatula
- Rolling pin
- Cooling rack
- Saucepan
- Whisk
- Spatula
- Spoon
- Measuring cup
- Chef's knife
- Fork
- Parchment paper
- Aluminum foil
- Plastic wrap
- Airtight container
- Oven
- Stove
- Refrigerator
Ingredients
- 5 large egg yolks
- 1 cup sugar
- ½ cup unsalted butter, softened
- ½ cup freshly squeezed lemon juice
- 3 tablespoons lemon zest
- 1½ cups flour, preferably soft-wheat, divided,
- ½ cup unsalted butter, cut into ½-inch cubes and frozen
- 3 ounces cream cheese, cut into 4 pieces and chilled
- 2-3 cups fresh raspberries, blueberries, or strawberries
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