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Fruit Tart

Fruit Tart


    • Pastry for single crust, 9" Pie
    • 1/3 cup Butter
    • 3 Eggs
    • 3/4 cup Sugar
    • 1/4 cup Lemon juice
    • 2 tsp Lemon peel, grated
    • 1 cup Seedless red or green grapes
    • 2 cups Fruits (raspberries, blackberries, sliced peaches, kiwi...)
    • 1/3 cup Sweet orange Marmalade, melted


Line a 9" tart pan with pastry, trim and finish edges. Prick generously with fork; bake at 425 degrees about 10 minutes, or until golden. Set aside to cool.
In top of double boiler over simmering water, melt butter. Whisk in eggs, sugar, and lemon juice. Cook, stirring constantly, 
just until mixture thickens. Stir in lemon peel, cool.
Spread over bottom of baked tart shell. Arrange fruits decoratively over top, brush with marmalade. Chill until serving time.

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