Gosha Slavin-Rudakov Personal Index
BARCELONA

[RECIPE]

Yuzu Lemon Tart with Plum Jam & Berries

A nutty brown-butter crust filled with bright yuzu–lemon curd, dotted with smooth plum jam, and finished with fresh berries.

PREP
75 min
COOK
45 min
SERVES
10
Yuzu Lemon Tart with Plum Jam & Berries

INGREDIENTS

  • Butter: 585 g total (225 g for crust + 180 g for filling + extra if needed)
  • Flour: 355 g
  • Icing sugar: 140 g (plus extra if you want a dusting)
  • Eggs: 5 whole eggs + 6 yolks (2 yolks for crust + 4 yolks for filling)
  • Lemons: 4 (for zest) + enough to yield 215 ml juice (usually 5–7 lemons total)
  • Liquid yuzu: 2–4 tsp (optional)
  • Plums: 355 g (pitted weight)
  • Sugar: 285–320 g total (140 g icing sugar + 215 g for filling + 70–105 g for jam)
  • Lemon juice (for jam): 1 tbsp + 2 tsp (in addition to the 215 ml for filling)
  • Strawberries: \~2 punnets (depending on size)
  • Blueberries: \~2 punnets
  • Salt: 1 tsp total (½ tsp crust + ½ tsp filling)

METHOD

  1. Step 1: Brown butter (for the crust)

    Melt 225 g butter and cook until golden and nutty. Pour into a bowl and cool to room temp (not hot).

  2. Step 2: Make the brown butter crust

    • 225 g browned butter (from Step 1)
    • 140 g icing sugar
    • 2 egg yolks
    • ½ tsp salt
    • optional: 1 tsp liquid yuzu (or omit)
    • 355 g flour

    Mix browned butter + icing sugar + yolks + salt (and yuzu, if using). Add flour and mix just until a dough forms. Press into a tart tin (32 cm) or roll for cleaner edges. Chill 20–30 minutes. Bake at 170°C for 20–25 minutes until golden. Cool completely.

  3. Step 3: Make the smooth plum jam

    • 355 g ripe plums (pitted, chopped)
    • 70–105 g sugar
    • 1 tbsp + 2 tsp lemon juice
    • splash of water (if needed)

    Cook plums + sugar over medium heat. Simmer 10–15 minutes until soft. Blend until smooth, then strain (recommended). Return to heat and reduce until thick but pipeable. Cool completely; transfer to a piping bag. Texture goal: like thick honey (not runny, not stiff).

  4. Step 4: Make the yuzu–lemon filling

    • 5 eggs + 4 yolks
    • 215 g sugar
    • 215 ml fresh lemon juice
    • zest of 4 lemons
    • 2–4 tsp liquid yuzu (adjust to taste)
    • 180 g butter (cubed)
    • ½ tsp salt

    Whisk eggs, sugar, lemon juice, zest, and yuzu. Cook gently, stirring constantly, until thick. Remove from heat; add butter and mix until glossy. Strain for an ultra-smooth texture. Pour into the cooled crust.

  5. Step 5: Chill and set

    Chill 2–3 hours minimum. The filling should be fully set before decorating.

  6. Step 6: Decorate (plum dots + berries)

    Pipe small plum jam dots across the tart, then add berries:

    • Place strawberries near some dots.
    • Scatter blueberries in between.

    Keep spacing intentional—don’t overcrowd. Easy layout guide:

    • ~10–15 small plum dots
    • ~5–7 strawberries
    • a handful of blueberries
    • leave visible empty space

    Final touches (optional): a few drops of liquid yuzu, a dusting of icing sugar, lemon zest curls, tiny mint leaves.

NOTES

  • Pipe jam only after the tart is fully chilled.
  • If jam is too thick, loosen with a few drops of warm water.
  • If too runny, cook a little longer.
  • Slice with a hot, clean knife.