Low Sodium Lemon Curd Tart with Berries

Total time3 hr 5 min

Prep time35 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
3 tbsp powdered sugar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
1 pasteurized egg yolk
1 tbsp ice water

For the lemon curd

¾ cup fresh lemon juice (from about 4–5 lemons)
1 tbsp lemon zest (from about 2 lemons)
¾ cup granulated sugar
4 pasteurized eggs
2 pasteurized egg yolks
6 tbsp unsalted butter, cut into ½-inch cubes

For the topping

1 ½ cups mixed fresh berries (strawberries, raspberries, blueberries, or blackberries)
2 tbsp apricot jam
1 tsp water

For serving

powdered sugar, for dusting (optional)

Instructions

1
In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining. Add the egg yolk and ice water, then stir with a fork until the dough just comes together — it will look shaggy but should hold when pressed.
2
Turn the dough out onto a lightly floured surface and press it into a flat disk. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom, aiming for an even thickness of about 1/4 inch throughout. Trim any overhang flush with the rim. Refrigerate for 30 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!