Low FODMAP Lemon Curd Tart with Berries

Total time3 hr 5 min

Prep time35 min

Cook time30 min

4.6

(17)

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp powdered sugar
¼ tsp salt
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
Ingredient note
Apricot jam only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 3/4 teaspoon per serving, so it is likely Low FODMAP.
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.

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