Berry Lemon Tart

By jdwooten

Ingredients

• 1/2 cup sugar
• 1 tbs. cornstarch
• 1 1/2 tsp. finely shredded lemon peel
• 3 tbs. lemon juice
• 3 tbs. water
• 3 slightly beaten egg yolks
• 1 c. all purpose flour
• 1/4 c. sugar
• 1/3 cup cold unsalted butter
• 1 beaten egg yolk
• 1 tbs. lemon juice
• 2 tsps. poppy seeds
• 1/4 c. unsalted butter cut into 4 pieces
• Non-stick cooking spray
• 1/4 c. apple jelly
• 3 cups fresh strawberries, blueberries or raspberries

Details

Servings 8

Preparation

Step 1

For Filling:
In saucepan, stir together the 1/2 cup sugar and cornstarch. Add lemon peel, the 3 tbs. lemon juice and water. Cook and stir over medium heat until thick and bubbly. Slowly stir half of the lemon mixture inot the 3 egg yolks. Return all egg yolk mixture to saucepan. Cook and stir until mixture comes to a gentle boil. Cookr and stir 2 minutes more. Remove from heat. Add butter all at once, stirring until completely melted. Cover surface with plastic wrap. Chill at least 1 hour or for up to 2 days.

For Tart:
Combine flour and the 1/4 cup sugar. Cut in the 1/3 cup butter using a pastry blender until pieces are the size of small peas. Combine 1 beaten egg yolk, the 1 tablespoon lemon juice, and 2 teaspoons poppy seeds; gradually stir into flour mixture. Gently knead dough just until mixture forms a ball.

Lightly coat a 9-inch round tart pan with removable bottom with cooking spray. Roll pastry between two sheets of waxed paper into an 11-inch circle. Remove the top paper. Invert pastry into tart pan; remove waxed paper. Trim pastry even iwht rim of pan. Using a fork, generously prick bottom and sides of pastry. Line pastry shell with double thickness of foil. Bake in 375 degree oven for 7 minutes. Remove foil. Bake 9 to 10 minutes more or until golden. Cool completely in pan on a wire rack.

In a small saucepan, heat and stir apple jelly and 2 tablespoons water until melted. Cook slightly. Wash berries; drain and gently dry on several layers of paper towels.

Loosen and remove sides of tart pan; place shell on serving platter. Spread lemon filling into shell. Top with berries. Brush berries gently with jelly mixture. Serve immediately or cover and chill up to 4 hours.