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close up of lemon berry tart with fresh fruit on it and topped with shortbread cookie stars

Star Spangled Lemon Berry Tart

Shortbread crust with a creamy lemon curd filling and topped with fresh berries and shortbread cookie stars.

Ingredients

Shortbread Crust:

  • 1-1/2 cups unsalted butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups all purpose flour
  • 1/4 cup granulated sugar, for star cookies

Lemon Cream Cheese Filling:

  • 4 ounces cream cheese, softened
  • 1/3 cup sugar
  • 2 tablespoons heavy cream
  • 1/3 cup lemon curd, homemade or store-bought

Fresh Fruit:

(Fruit measurements are approximate, use as much of each as you like!)

  • 16 ounces strawberries, stems removed and chopped
  • 6 ounces raspberries
  • 1/2 pint blueberries
  • 6 ounces blackberries

Instructions

Shortbread Crust:

  1. Preheat oven to 350ºF. Line a 10"x15" baking sheet with parchment paper.

  2. In a stand mixer, mix together butter, powdered sugar, vanilla and salt until well combined.

  3. Gradually mix in the flour until dough comes together.

  4. Form the dough into a ball, and remove about a 1/4 of the dough. Set that aside.

  5. Press the larger portion of dough onto bottom and just slightly up the edges of prepared pan.

  6. Using a fork, poke holes throughout the crust.

  7. Bake at 350ºF for 20-24 min or until golden. Set aside to cool.

To Make the Shortbread Star Cookies:

  1. With the remaining small portion of dough, roll the dough out to about 1/8-inch thickness on lightly floured surface. Cut into small star shapes with cookie cutter.

  2. In a small bowl, place granulated sugar. Dip the star cutouts into sugar, turning to coat both sides.

  3. Place on a baking sheet lined with parchment paper. Using a small fork or toothpick, poke a few holes gently in stars.

  4. Bake at 350ºF for 7-9 minutes or until the edges of the cookies are just turning golden.

Lemon Cream Cheese Filling:

  1. Using a stand or hand mixer, combine softened cream cheese and sugar and mix until smooth and creamy.

  2. Add the heavy cream and mix on medium speed for about 1 minute.

  3. Fold in the lemon curd until completely combined.

Assembly:

  1. Spread the lemon cream cheese filling over baked, cooled crust.

  2. Top lemon filling with fruit.

  3. Add star cookies on top of fruit.

  4. Cut into squares and serve.

Recipe Notes

The lemon filling can be made ahead and stored in the refrigerator.