• 2 1/2 Cups all-purpose flour
  • 1/2 Cup sugar
  • 1/4 Tsp. salt
  • Zest of 2 lemons
  • 1 Cup (2 sticks) unsalted butter, frozen and cut into small cubes
  • 2 large egg yolks, whisked
  • 1 jar (about 10 ounces) purchased lemon curd
  • Package (16 ounces) Driscoll's Strawberries
  • 1 Package (6 ounces) Driscoll's Blackberries
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 Package (6 ounces) Driscoll's Blueberries
  1. LINE a cookie sheet with parchment paper.
  2. PLACE a 10-inch perforated bottomless tart ring (or a 10-inch spring-form pan without the bottom) onto cookie sheet.
  3. COAT inside of tart ring with cooking spray.
  4. PLACE 2 ½ cups all-purpose flour into the bowl of a food processor.
  5. ADD 1/2 cup sugar.
  6. ADD 1/4 teaspoon salt.
  7. ADD zest of 2 lemons.
  8. PULSE several times to blend mixture.
  9. SCATTER 1 cup frozen butter cubes over flour mixture and TOSS to COAT.
  10. PULSE several times until butter pieces are pea-sized and smaller.
  11. POUR IN 2 whisked egg yolks in small additions and PULSE briefly after each addition.
  12. PULSE just until dough begins to form into clumps and sticks together when PINCHED. Do not over mix.
  13. DUMP dough into tart ring.
  14. PRESS DOWN dough clumps to MEND into a single smooth pizza crust about 1/2 inch thick. (Reserve any remaining dough for other desserts such as sugar cookies.)
  15. CHILL crust in refrigerator 2 hours or overnight.
  16. PREHEAT oven 400°F.
  17. PRICK crust all over with a fork.
  18. CUT a piece of aluminum foil to fit over crust.
  19. SPREAD a thin layer of butter over one side of foil.
  20. PRESS foil, butter side down, gently onto crust.
  21. COVER with pie weights (or dry rice or dry beans).
  22. BAKE 15 minutes.
  23. REMOVE weights and foil carefully.
  24. PRESS DOWN any puffed areas with the back of a spoon.
  25. BAKE 5 – 7 minutes longer until crust is golden brown.
  26. ALLOW crust to cool to room temperature inside of pan.
  27. HULL 7 strawberries and TRIM OFF small pieces from two opposite sides and DISCARD trimmings.
  28. SLICE each trimmed strawberry into 3 pieces about 1/4 inch thick.
  29. SET ASIDE strawberry slices.
  30. REMOVE crust from pan and TRANSFER to a serving platter.
  31. SPREAD lemon curd evenly over surface of crust.
  32. ARRANGE strawberry slices, blackberries, raspberries, and blueberries over crust to create a sunburst design or FOLLOW image above.
  33. USE a small serrated knife to CUT into wedges and SERVE immediately or REFRIGERATE until ready to use.
Serving Size:

1 slice (122g)

Calories 280
Total Fat 14 g
Saturated Fat 8 g
Cholesterol 70 mg
Sodium 280 mg
Total Carbohydrates 37 g
Dietary Fiber 2 g
Sugar 21 g
Protein 3 g