Lemon Dewberry Tart

Updated: Jun 3

Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.

Wendell Berry

Lemons & Berries have long been acquainted in beautiful desserts. The joy of this tart lies in its simplicity. Tangy, sweet & reminiscent of the sun filled days to follow. Substitute blackberries if you don’t have access to hedgerow Dewberries



250g Plain Flour

1 Lemon, zest

10g Icing Sugar

¼ tsp Fine Salt

2 Grinds Black Pepper

150g Unsalted Butter, fridge cold, cut into cubes

1 Egg yolk, fridge cold


4 Medium eggs + 2 Egg yolks

160g Caster Sugar

8 Dewberries, halved

3 lemons juiced

2 Limes, juice & Zest

200ml Double Cream

Dewberry Flowers to garnish


1. Begin with the pastry. Add the flour, salt & icing sugar to a food processor and pulse to combine. Add the butter and pulse again until the mixture forms a texture akin to coarse sand.

2. Add the black pepper, lemon zest and 1 tbsp of iced water and pulse to form a dough, it may need 1-2tsp more water. Form into a disc, wrap in kitchen film and pop into the fridge for 2 hours.

3. Preheat oven 180C, roll the pastry out and line a shallow 9” tart tin. Fill with baking paper and baking beans and blind bake on the top shelf for 15 minutes, remove the paper and beans and bake 5 minutes more, or until golden and sandy to the touch.

4. Brush lightly with the egg yolk and bake 5 minutes more to seal the base. Arrange your dewberry halves on the base.

5. Reduce the oven to 110C. whisk the eggs and yolks until homogenous.

6. Add the sugar, cream, and citrus juices, along with the zest and whisk again, taking care not to aerate the mixture too much.

7. Strain through a sieve into your tart case and bake on the middle shelf for 40-45 minutes, or until there is just a slight wobble in the centre.

8. Cool to room temperature then refrigerate for 1 hour before serving in slices.