Sensational Summer Tarts
May 27, 2004

When it comes to warm weather desserts, it’s hard to beat a homemade tart topped with fresh berries. Tarts are an easy and elegant exercise in pastry, with unlimited variations. Fill tart crusts with a pucker-up lemon curd, creamy marscapone cheese spiked with sherry, or fresh berries lightly cooked into a jam filling and topped with whipped cream. To gear up for this summer season treat, invest in a special fluted tart pan that features a removable bottom. Tart pans are sold at local kitchen stores; I recommend a 9” pan for the almond crust, and individual 4” tartlet sized pans for the coconut crusts.

Almond Tart Crust

  • Spray 9" tart pan with non-stick spray.
  • In a food processor combine 1 cup flour, one-half cup sliced almonds, one-fourth cup sugar, and one-fourth teaspoon kosher salt. Add 6 tablespoons of unsalted butter, cubed and cold; add 1 teaspoon almond extract, then pulse to blend. Dribble in 3-5 tablespoons of ice water until dough forms. Pack dough into a sheet of plastic wrap and chill 30 minutes.
  • Preheat oven to 425 degrees. Roll out dough, place in pan, trim, and freeze for 20 minutes. Bake 20-25 minutes. Finish tart with choice of filling and fruits.

Coconut Tartlet Crusts

  • Spray eight 4" tartlet pans with non-stick spray.
  • Preheat oven to 325 degrees.
  • In a food processor combine a 10 ounce package of sweet coconut and one-half cup sugar, pulse until minced. Blend in 3 egg whites (save the yolks for the lemon curd recipe below.) Evenly divide dough among tartlet tins (note: this crust does not work well with larger pans, it is very sticky). Shape dough and bake at 325 degrees for 25-30 minutes. Remove crusts from pans and fill with your choice of filling and toppings.

Pucker-up Lemon Curd

  • 3 whole eggs
  • 3 egg yolks
  • 1 cup sugar
  • three-fourths cup fresh lemon juice
  • 2 T lemon zest
  • pinch of salt
  • 6 Tablespoons unsalted butter, cubed

    • Wisk all ingredients together in a sauce pan. Cook over medium heat, whisking constantly until filling thickens slightly, about 5 minutes. Pour into pre-baked crust and bake at 325 degrees for 10 minutes. Cool tart for 30 minutes, then decorate with fresh berries, peaches, mango, and kiwi, or cream.

    Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008