Berry good time…

4th of July weekend is FINALLY here and it is a berry good time to celebrate!  Not only are we celebrating the 4th of July but lets also celebrate all the beautiful berries that are filling up all the produce areas of you local grocery stores and farmers markets.

Now we could make a simple strawberry shortcake or maybe some blueberry muffins, but I wanted to take it up a notch…how about a LEMON BERRY Tart?

Something Special…

Tarts have always been a favorite of mine.  They just always seem to make something that could be ordinary something very special.  Every time I go to a French bistro or dessert shop and they have tarts it is one of the first things I order.

I love the tender crust, the creamy filling and of course it is always topped with something AMAZING…like a berry trio!!

The crust is perfect…

I am a sucker for crust.  Growing up my mom would make crust and cut it into strips and then bake it. It was always a favorite of mine.  This tart crust is a perfect combo of a traditional pie crust and a shortbread. This combo gives it a great texture and taste that can hold the filling without breaking.

The trick for a perfect tart crust is to make sure and press it into the pan, into all the nooks.  If you don’t can can shrink down and not look so pretty when you take it out of the pan.    I also poke holes int the bottom of the crust to make sure it doesn’t puff up too much.

This crust is my go to tart crust….and using it as a base you can fill it with anything you want.

Perfect for the 4th of July…

The 4th of July is a big deal in my town.  We always have BBQ’s, fireworks and tons of friends and family.  Of course at the BBQ’s there is lots and lots of food, and my favorite always seems to be the desserts.

I will be making the Pudding Cookies I posted a few days ago but I will also be making this tart…you can never have too many desserts in my world.  It really is a perfect dessert for the 4th as it is red, white & blue and OH SO GOOD!!

Just enough Lemon

I LOVE lemon.   I could have lemon in anything and everything, but I know some people are not as big of a fan, so for this tart it has just a hint of lemon.  It is just enough to make it feel lighter and more refreshing than a vanilla custard but not too tart that some won’t like it.

If you would like you can add in more lemon…which I know will be AMAZING!

If you wanted to leave the lemon out you could, and make it a vanilla filling…or add in lime, or orange…the possibilities are endless.

All you need to make it…

10 servings

Lemon Berry Tart

A light lemon & berry tart that is perfect for all your summer Holiday get togethers

1 hr, 30 Prep Time

12 minCook Time

2 hrTotal Time

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For the Crust
2 cup all-purpose flour
1 teaspoon salt
2 teaspoons confectioner's sugar
1/2 cup cold butter, cut into small pieces
1 large egg yolk
1-2 tablespoons cold water
For the Filling
3/4 cup fat free cream
8 ounces mascarpone cheese or cream cheese, room temperature
1 tablespoon sugar
1 cup lemon curd (homemade or store bought)
1 pint strawberries, hulled and cut into bite size pieces
1 pint blueberries
1 pint blackberries


For the Crust
Prepare a rectangular, round or 4-5 individual tart pans with removable bottoms with bitter or nonstick spray, set aside
In a large bowl whisk together flour, salt & confectioner sugar
Add in butter and using a pastry cutter, or your fingers, work butter into flour until it resembles small peas
In a small bowl whisk together egg yolk and 1 tablespoon water
Pour egg mixture into flour mixture
Stir until dough forms, adding in additional 1 tablespoon water if needed
Using your fingers, press dough into prepared pan
With a fork poke holes into the bottom of the crust
Chill in the refrigerator for at least 1 hour, up to 2 hours
When ready to bake, preheat oven to 375
Place tart pan onto cookie sheet
Bake for 12-15 minutes or until crust is light golden brown
Remove and let cool completely before filling the tart
For the Filling
In the bowl of a stand mixer whip the cream until soft peaks form
Add in mascarpone cheese and sugar until light and fluffy, scraping down sides as needed
Add in lemon curd, mixing until just combined
Spoon mixture into cooled tart crust
Top filling with berries
Serve immediately or store in refrigerator until ready to serve


Each serving is 12 WW Smart Points

Nutritional Info Calories 296 - Calories from Fat 135 - Total Fat 15 g - Saturated Fat 8.4 g - Monounsaturated Fat 5.7 g - Polyunsaturated Fat 0.8 g - Trans Fat 0 g - Cholesterol 63 g - Sodium 416 mg - Potassium 203 mg - Total Carbohydrate 33 g - Dietary Fiber 3 g - Sugars 9 g - Protein 6 g Vitamin A 13 % - Vitamin C 47 % - Calcium 6 % - Iron 6 %



335 cal


11 g


51 g


8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


Not just for the 4th…

This tart is not just for the 4th of July.  As I mentioned above you can fill the crust with a variety of fillings and top it with whatever you like.  A chocolate filling with fresh whipped cream, or a key lime filling, vanilla filling with candy bar crumbles or a cookie crumble..  Truly, the possibilities are endless.

Whenever you decide to make this tart, just make sure to make it as soon as you can.

Pin this NOW so you don’t lose it!!

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