Easy Lemon Berry Tarts Recipe (2024)

FAQs

How do I stop my lemon tart from cracking? ›

Why does my lemon tart crack? The most common reasons why your tart has cracked is because the oven was too hot or the tart baked too long and overbaked. We recommend pulling your lemon tart from the oven when it's still a little jiggly in the middle when the pan is gently shaken. Love all things lemon?

If your lemon tart is runny, the mostly likely cause is not cooking the filling long enough. It should be nicely thickened when you pull it off the stove.

I think you didn't cook it long enough after adding the eggs. Lemon pie filling has to be almost so thick you can cut it with a knife before you pour it into the shell or it won't set up. So you cook it until it becomes that thick.

Burr explains that custard, especially ones that are heavy on fruit, have a tendency to split as a result of the moisture content and too-high oven temperatures. This is the chief issue you'll encounter when baking a lemon tart.

While pie is still hot fill with a paste made from 1 part butter 2 parts flour. Gently and carefully fill crack and smooth bake for 5-10 min until dry at 375F.

She starts by mixing some flour and water in a bowl—just enough to make a small amount of paste, the consistency of spackle. She then uses a spatula or the back of a spoon to spread the paste across the line of damage in the crust. Next, she places the crust in the oven and bakes it just until the paste has dried.

If the filling is runny and flowing out of the tart when you cut into it, then it is likely that the curd was not cooked for quite long enough. You need to be patient when cooking citrus curds as if you heat the mixture too quickly then it can curdle and become lumpy. You need to keep a low heat and stir constatntly.

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

Once you've successfully got it in there, you can relax and let it bake for 20-30 minutes. You will know the tart is done when you can gently nudge the tin and the mix wobbles like set jelly.

If you see the centre of the tart jiggle as you shake the pan slightly, then your tart is done. If the centre still looks watery, pop your tart back into the oven for another 3-5 minutes.

Why does my lemon tart taste eggy? ›

Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

Instructions: Once the lemon curd ingredients have been combined, cook the curd immediately; otherwise it will have a grainy finished texture.

To correct the problem you'll need to add more moisture by incorporating an additional teaspoon or so of water into the pie dough, being careful not to add too much otherwise the baked crust will be more bread-like in texture rather than the desirable layers of flakiness.

The problem is possibly the thickness (4mm is really thick, for most tarts you want around 2mm) or that you haven't rested it enough. Rest it for 24 hours, then roll it out. So much easier.

If your pie dough breaks and crumbles when you try to roll it out, it's probably too dry. ... Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together. If your dough gets too warm, send it back into the fridge to chill out.

Cooling pumpkin pie too quickly also causes cracks. Once your pie is done (there should be a slight jiggle to the center), allow the pie to fully reach room temperature before serving. You can also try cooling the pie in the oven (turned off) with the oven door ajar to let it gradually cool.