Lemon tart with strawberries and blueberries

This is the yummy tart I made for my birthday "cake". It was delicious. I would only make a few small changes, which are in blue.
I wish I could give credit to the magazine I got this recipe from, but I can't find it anywhere.

Lemon tart with strawberries
Tart shell
1 ¼ cups all-purpose flour
¼ cup confectioners sugar
1 Tbsp fresh rosemary leaves
¼ tsp salt
1 stick (1/2 cup cold unsalted butter, cut into pieces)
1 large Egg yolk, mixed with 1 Tbsp water

Lemon Filling
1 (14 oz) can sweetened condensed milk
5 Large egg yolks
2 tsp grated lemon zest
½ cup lemon juice
Decoration:
12 strawberries, hulled and halved\
blueberries

Tart Shell:
In food processor (I used a blender) combine flour, sugar, rosemary and salt; pulse until rosemary is finely chopped (my mom gave me her potted rosemary plant, and I am SO glad she did-it really adds to this!) Add butter, pulse until course crumbs, process until dough forms a ball. Press onto bottom and sides of a 9 inch tart pan with removable bottom. Mine was not available at the time, so I used a pretty glass pie pan. Both work, but it would be better in a removable pan for presentation purposes. Place in freezer for 15 minutes. I still haven't mastered the art of making beautiful pie or tart shells. That is on my list of things to do. I also ended up not being able to find my tart pan with a removable bottom, so I used a pretty glass pie plate. It worked, but I think it would have been better, presentation wise in a tart pan. That could have also been the reason my middle burnt.

Heat oven to 375 degrees. Line tart shell with nonstick foil, covering edge. Top foil with dried beans or pie weighs. Bake 20 minutes. Remove tart from oven; remove foil and beans. Tear the same foil into strips and cover edge of tart shell, return to oven and bake 15 to 20 minutes longer or until golden brown. Mine only needed to bake 10-15 minutes. You need to watch it so it does not get too brown. Side note: I am not sure if it is because I am still getting used to my new oven, but the middle of my tart burnt. I would recommend either turning down the temp for the second insertion or to watch it closely. You could even cook the tart the first time at 350 degrees. Cool on wire rack (leave foil on tart shell edge.)

Reduce oven temp to 350.

Lemon Filling: whisk together filling ingredients in medium bowl until blended; pour into tart shell. Place on a baking sheet. Bake 12 minutes or until filling is set. Let cool completely on rack. Refrigerate several hours until chilled. (You could probably cut the lemon zest back to 1 tsp and go to 4 large eggs, maybe. Play with it.)


To serve, remove tart from pan and place on serving platter. Arrange strawberry halfves cut side down around edge of tart. I also added blueberries.

A little guy mesmerized by the flame and who can't wait to dig in!