If you’re headed to a picnic or holiday gathering this summer and looking for something easy and delicious to take, this Star-Spangled Lemon Berry Tart is a great option. And trust us when we say easy – my summer cooking mostly consists of throwing food on the grill or eating veggies fresh from the garden (do salads count as cooking when it’s 95+ degrees outside???). If I’m going to bake something in the summer it has be suuuper simple. I especially like this recipe because it’s really versatile depending on how much effort you want to put into it. We opted for store-bought refrigerated pie crusts to save some time but made our own lemon curd to really ramp up the flavor. You can easily use your favorite homemade pie crust or store-bought lemon curd if you prefer.
Let’s start with the lemon curd which gets blended with softened cream cheese for the filling of this tart. Lemons seem to be the “it” fruit right now, so you can also feel super trendy taking this dessert to a party if that’s your thing. Making homemade lemon curd was surprisingly easy and allows for some flexibility depending how lemon-y you like it – this recipe uses the zest of 2 lemons – if I were making it again I’d probably drop that down to zest from 1 to 1 ½ lemons. Now that I know how easy this is to make I’m sure I’ll be making it again to top pancakes, pound cake, muffins……or just to eat as a refreshing summer sweet. Here’s the recipe we used from Saving Room for Dessert (https://www.savingdessert.com/):
We used this Ann Clark star cookie cutter and a smaller cookie cutter from Pampered Chef to make the stars on the tart. You could use more sizes, just one size, or even throw in a different shape if you prefer. We brushed our stars with melted butter and sprinkled with sugar to make them golden brown and sparkly.
For the actual tart – store-bought refrigerated pie crusts saved some time, but feel free to make your own if you’re feeling it. The recipe below makes two pies/tarts or one sheet pan “slab pie” – you could easily cut it in half if you didn’t want as much (or double it if you have a crowd!) We used blueberries, strawberries, and blackberries because I love all the berries – you could also use just one or two berry types depending on what you have on hand and/or what’s in season.
Let us know if you try this patriotic pastry – we’d love to know how it turned out or if you made any adjustments!
Here are a few of our favorite Honeycomb Kitchen Shop tools we used to make this dessert – available online or in our delightful little shop in Historic Downtown Rogers, Arkansas:
Emile Henry Ruffled Pie Dish (all the heart eyes for this beauty!)
Also – special thanks to LeAnna for spending a morning helping make this in HKS kitchen and for taking all the snazzy photos 🙂