Summer Fruit Tart with honey-lemon cream and fresh berries
Even with docking, the crust may bubble a bit in the oven. While still hot, press on the bubbles with the back of a spoon to deflate them.
FOR THE CRUST, PROCESS:
FOR THE FILLING, WHISK:
FOR THE GLAZE AND BERRIES, MELT:
Preheat oven to 400°. Coat a 9-inch tart pan with a removable bottom with nonstick spray.
For the crust, process 1¼ cups flour, powdered sugar, ¼ tsp. salt, and zest in a food processor until combined.
Add 1 stick butter, and pulse until mixture resembles coarse crumbs. Add in egg yolk and pulse until dough starts to clump around the blade. Press dough into bottom and up sides of prepared pan, and dock dough with a fork. Bake crust until golden, 12–15 minutes; cool completely.
For the filling, whisk together lemon curd, reserved egg white, and 3 eggs in a large bowl.
Combine 1/4 cup flour, cornstarch, and pinch of salt in a second bowl; whisk into lemon curd mixture.
Heat milk and honey in a large saucepan over medium to a simmer. Add 1 cup of the milk mixture to egg mixture, whisking constantly. Drizzle egg mixture into milk mixture, bring to a simmer over medium heat, and cook until thick and bubbly, 3–5 minutes. Off heat, add 2 Tbsp. butter to pan; whisk until smooth. Pour filling into cooled crust, smooth top, and cover with plastic wrap. Chill tart until set, at least 4 hours.
For the glaze and berries, melt jelly and lemon juice in a small saucepan over medium heat, then brush on top of tart. Top tart with berries, brush with more glaze, and serve within 1–2 hours.
Process the dough for the crust in a food processor until clumps begin to form.
Press the dough evenly on the bottom and up the sides of the tart pan, dock, then bake.
So the cold eggs don’t curdle, whisk the hot milk mixture into the egg mixture to temper them.
% Daily Value*
Total Fat 20g 30%
Saturated Fat 12g 60%
Cholesterol 167mg 55%
Sodium 145mg 6%
Carbs 66g 22%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.