This strawberry and raspberry tart has a puff pastry base filled with lemon curd and topped with fresh strawberries and raspberries.

Contents show

Strawberry Raspberry Tart with Lemon Curd Filling

Strawberry and Raspberry Tart with Lemon Curd Filling

I am a die-hard fan of puff pastry. It is easy to use and has excellent flavor, making it a perfect base for our dessert. A flaky puff pastry base is layered with a sweet-tart lemon curd filling and finished with fresh strawberries and raspberries. This tasty dessert is Summer on a plate. 

Strawberry and Raspberry Tart with Lemon Curd Filling

Ingredients for Strawberry and Raspberry Tart

PUFF PASTRY BASE:

  • 1 box puff pastry sheets
  • egg wash 1 egg + splash water
  • 1 tbsp. sugar

LEMON CURD FILLING:

  • 1 10 oz. jar lemon curd
  • 1 medium 12 oz. container Cool Whip, thawed

BERRY TOPPING:

  • 1 pint strawberries hulled and sliced
  • 1 pint raspberries
  • 1/4 cup strawberry preserves

Strawberry Raspberry Tart with Lemon Curd Filling

How to Make a Strawberry and Raspberry Tart

  1. For the puff pastry base: Preheat oven to 400F. Line baking sheet with parchment paper. On a lightly floured surface, lay out the puff pastry sheets. One sheet will be the base and the second sheet we will use to cut the trimmings. Place the base sheet on baking sheet. Brush lightly with egg wash. (Try not to brush the egg over cut edges. This can seal the edges and it might not rise evenly.)
  2. Cut 4 (1-inch) strips from the second sheet. Place strips on edge of pastry rectangle. Trim if necessary; seal edges together. Brush with egg. Prick center bottom of pastry several times with a fork. Sprinkle with 1 tablespoon sugar. (I had a bit of puff pastry left over at this point. You can make cinnamon sugar twists with it, or even a miniature version of the larger tart we are preparing.)
  3. Bake 15 to 18 minutes or until golden brown and puffed. Ovens vary greatly so keep a close eye on it. Center will puff up during baking. Pierce center several times with tip of knife; center will gradually sink during cooling. Cool on wire rack.
  4. For the lemon curd filling: In a medium bowl combine the lemon curd and Cool Whip. Mix with a hand mixer to blend completely. Chill until ready to use.
  5. For the berry topping: In a separate bowl, mix the raspberries and sliced strawberries. Heat the strawberry preserves until thinned and mix into the berries.
  6. To assemble: Spoon the lemon filling into the cooled puff pastry base and top with the prepared berries. Cut into squares or rectangles and serve.

Note: I had enough leftover pastry scraps to make a tiny tart, which I filled with lemon curd and topped with strawberries and kiwi slices. Delish!

Strawberry Raspberry Tart with Lemon Curd Filling

PRINT THE RECIPE

Strawberry Raspberry Tart with Lemon Curd Filling

Strawberry and Raspberry Tart with Lemon Curd Filling

Yield: 1 tart
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
This strawberry and raspberry tart has a puff pastry base filled with lemon curd and topped with fresh strawberries and raspberries.
Print Recipe Pin Recipe
No ratings yet
Leave a Review »

Ingredients

For the puff pastry base:

  • 1 box puff pastry sheets
  • egg wash 1 egg + splash water
  • 1 tbsp. sugar

For the lemon curd filling:

  • 1 10 oz. jar lemon curd
  • 1 medium 12 oz. container Cool Whip, thawed

For the berry topping:

  • 1 pint strawberries hulled and sliced
  • 1 pint raspberries
  • 1/4 cup strawberry preserves

Instructions 

  • For the puff pastry base: Preheat oven to 400F. Line baking sheet with parchment paper. On a lightly floured surface, lay out the puff pastry sheets. One sheet will be the base and the second sheet we will use to cut the trimmings. Place the base sheet on baking sheet. Brush lightly with egg wash. (Try not to brush the egg over cut edges. This can seal the edges and it might not rise evenly.)
  • Cut 4 (1-inch) strips from the second sheet. Place strips on edge of pastry rectangle. Trim if necessary; seal edges together. Brush with egg. Prick center bottom of pastry several times with a fork. Sprinkle with 1 tablespoon sugar. (I had a bit of puff pastry left over at this point. You can make cinnamon sugar twists with it, or even a miniature version of the larger tart we are preparing.)
  • Bake 15 to 18 minutes or until golden brown and puffed. Ovens vary greatly so keep a close eye on it. Center will puff up during baking. Pierce center several times with tip of knife; center will gradually sink during cooling. Cool on wire rack.
  • For the lemon curd filling: In a medium bowl combine the lemon curd and Cool Whip. Mix with a hand mixer to blend completely. Chill until ready to use.
  • For the berry topping: In a separate bowl, mix the raspberries and sliced strawberries. Heat the strawberry preserves until thinned and mix into the berries.
  • To assemble: Spoon the lemon filling into the cooled puff pastry base and top with the prepared berries. Cut into squares or rectangles and serve.

Notes

I had enough leftover pastry scraps to make a tiny tart, which I filled with lemon curd and topped with strawberries and kiwi slices.

Nutrition

Calories: 2994kcal, Carbohydrates: 448g, Protein: 34g, Fat: 124g, Saturated Fat: 41g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 53g, Trans Fat: 1g, Sodium: 1497mg, Potassium: 1654mg, Fiber: 45g, Sugar: 272g, Vitamin A: 215IU, Vitamin C: 410mg, Calcium: 236mg, Iron: 12mg
Course: Dessert
Cuisine: American
Calories: 2994