The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Nathalie Dupree’s Lemon and Berry Tart


For the lemon curd:

5 large egg yolks

1 cup sugar

½ cup unsalted butter, softened

½ cup freshly squeezed lemon juice

3 tablespoons lemon zest

Special equipment: Candy thermometer

For the crust:

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

For assembly:

2-3 cups fresh raspberries, blueberries, or strawberries

Adapted from Rose Beranbaum’s The Pastry Bible, 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 of trickiness is rolling out the dough, as it wants to stick and pull apart, so the instructions call for rolling it out between two pieces of plastic wrap. The recipe can be easily doubled. Make the curd filling in advance so it has time to chill (it keeps for up to one month in the fridge). Top with berries prior to serving.


  1. Make the lemon curd: In a heavy-bottomed saucepan fitted
with candy thermometer over low heat, lightly whisk egg yolks. Add sugar and butter, then lemon juice. Stir with a rubber spatula until mixture reaches 170 degrees, about 5 to 10 minutes. The mixture should thicken slightly but still fall off the back of a spoon. Stir in zest and taste, adjusting with more juice or zest as necessary. Remove from heat and cool. Store in fridge in a tightly covered jar.
  2. Make the dough: Before measuring, whisk flour in its container to lighten. Take a large spoon and scoop flour into a dry 1-cup measuring cup. When full, level off any excess flour with the back of a knife. Add to the bowl of a food processor. Set aside remaining ½ cup flour for rolling out dough.
  3. Add butter cubes to processor and pulse until
the size of oatmeal. Add cream cheese pieces and pulse quickly until it becomes a lumpy dough. Scrape out dough between two pieces of plastic wrap.
 Press dough into smooth, flat disc about 8 inches in diameter, wrap in plastic, and refrigerate for at least 30 minutes or up to 5 days.
  4. Assemble the tart: Preheat oven to 350 degrees. Roll out pastry to ⅛-inch-thick between pieces of plastic wrap. If sticky, sprinkle the surface with a bit of flour.
 Remove the top sheet of plastic wrap and flip dough into a 9-inch tart pan with removable bottom, trimming any excess. Fit dough into recesses of pan by lifting gently and lightly pressing dough along the bottom and sides of pan. Remove second sheet of plastic wrap. Crimp edges and prick the bottom and sides of dough lightly with a fork. Line dough with a sheet of parchment paper or aluminum foil and fill with raw rice, beans, or pie weights. Bake until crust is fully cooked, about 25 minutes, covering edges as necessary to keep from burning. Remove pie weights and liner, and cool on a rack.
  5. Remove outer ring of tart pan. 
Fill crust with lemon curd, smoothing top with an offset spatula or knife. Arrange berries on top of curd. Chill before serving.
From At Home with Nathalie Dupree.
Print Recipe