Gluten Free Lemon & Berry Slab Tart

Despite the fact that more snow is forecasted to fall tomorrow (no April Fool’s joke), I know that warmer weather is on the horizon! So I am transitioning my thinking to the sun-drenched days ahead.  Come spring and summer I am always trying to create recipes that come together with relative ease (and with little time in the oven as well).  This Lemon & Berry Slab Tart fits the bill.  It was part of our Easter dessert table, but I think that it will be a festive recipe for Memorial Day or July 4th as well, and that’s why I am making sure to share the recipe with you (so I have it as well).

A very simple crust is pressed into a sheet pan, baked for 20 minutes, and allowed to cool completely.  Then it is topped with a lemon cream and adorned with fresh berries.  Pretty simple for sure!  And delicious?  You bet!  Not too sweet, just the right amount of lemon cream, and perfectly ripe berries all come together so well.

So try this recipe now and maybe Pin It for later too!

Gluten Free Lemon & Berry Slab Tart
serves 16

2 cups gluten free flour blend with xanthan gum (I used Bob’s Red Mill 1 to 1 blend)
1 & 1/2 cup powdered sugar, sifted
2 sticks (16 tablespoons) cold, salted butter, cubed
1 tablespoon fresh lemon zest

Lemon Cream:
8 oz. cream cheese, softened at room temperature
1/3 cup sweetened condensed milk
1/4 cup fresh lemon juice

2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh blackberries

Preheat the oven to 350 degrees.

Line a 10″ x  15″ rimmed sheet pan with enough parchment paper to overhang two opposing sides by 1″ on each side.  Set aside.

Sift together the flour and powdered sugar.  Place into a large bowl.

Zest 2 large or 3 small lemons.  There should be enough zest to yield 1 tablespoon.  Opt for organic lemons when zesting to avoid adding unwanted chemicals to your baked goods.

Cut the butter into small, thin cubes.  The butter should be cold, coming straight from the refrigerator just prior to use.  Place the cubes into the bowl, and using a pastry cutter or your hands, work all of the ingredients together until large crumbs form.  This will take a few minutes.

Press the crumb mixture into the bottom of the parchment lined pan.  Press firmly into the bottom of the pan.  Pierce several times with a fork .  Bake for 20 minutes.  Remove from the oven and allow to cool completely before decorating.

To create the lemon filling, place the cream cheese into the bowl of a stand mixer fitted with a paddle attachment.  Mix the cream cheese until smooth.  Be sure to scrape down the sides as needed.  Add the sweetened condensed milk to the cream cheese and mix together until smooth.  Add in the lemon juice.  Mix until completely smooth and free of any lumps.  Place into a bowl; cover and chill for one hour.

Just prior to serving, spread the lemon cream over the surface of the tart crust.  Top with fresh, whole berries and serve.

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