Look how much fruit is in this thing! I’m practically dieting.

I love making this fruit tart. The lemon pastry filling is one of the first things I taught myself to bake, and to this day, is one of the only things my dad will actually eat that I bake. It’s sweet, a crowd-pleaser, beautiful, and practically healthy. Don’t have all these berries? Just use anything in season. This pastry cream is the real star of the show, and goes with just about anything.

Recipe: Lemon Fruit Tart

You’ll need:
1 Pillsbury Pie Crust (or you can make your own)
1 large lemon
6 tablespoons of butter
1/3 cup of sugar
1 tbsp cornstarch
4 large egg yolks
1 cup heavy whipping cream
fresh fruit
apricot preserves (if you want that fruit tart shine)

Directions:
1. Using a tart pan with a removable bottom, cook the pie crust according to the package. Set aside.
2. Over medium heat, melt the sugar, butter, and cornstarch. Lower the heat when melted, mix in the egg yolks. Whisk constantly to be sure the eggs do not scramble. Continue to whisk and heat over medium heat until the mixture thickens, and will coat the back of a wooden spoon. Remove from heat, and stir in 1 tbsp of lemon juice and 1 tsp of lemon zest. Pour into a bowl and cover with plastic wrap. Let the plastic wrap touch the top of the mixture, to avoid a film forming. Refrigerate for 1 hour.
3. Using an electric mixer with the whisk attachment, whip the cream until stiff peaks form. Fold it into the yolk mixture, careful not to deflate the cream.
4. Pour the pastry cream into the tart, and decorate with whatever fruit you have available. If you want the tart to ‘shine’, heat 1/2 cup of apricot preserves and 1 tbsp of water over medium heat, until the mixture thins. Strain, and use a pastry brush to top the fruit with the glaze.