Ingredients
- Crust:
- 1 1/4 cups flour
- 1/2 cup powdered sugar
- 1/4 tsp table salt
- Minced zest of 1 lemon
- 1 stick unsalted butter, cold, cubed (1/2 cup)
- 1 egg yolk (reserve egg white)
- Filling:
- Reserved egg white
- 1/2 cup purchased lemon curd
- 3 eggs
- 1/4 cup all-purpose flour
- 3 tbs cornstarch
- Pinch of salt
- 2 cups whole milk
- 1/3 cup honey
- 2 tbs unsalted butter, cubed
- Juice of 1/2 a lemon
- Glaze:
- 1/4 cup apple or apricot jelly
- Juice of 1/2 a lemon
- 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
- 1/2 pint fresh blackberries
- Sprigs of fresh mint
Preparation
Step 1
Preheat oven to 400°; coat a 9" tart pan with removable bottom with nonstick spray.
Process flour, sugar, salt, and zest in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs. Blend in the egg yolk; pulse until dough is crumbly (it will not hold together). Press dough over the bottom and up the sides of the prepared pan; dock, Bake until golden, 12-15 minutes, then cool completely.
Mash egg white and curd together for the filling in a bowl; whisk in eggs. Combine flour, cornstarch, and salt in a second bowl, then gradually add it to the egg mixture. Bring milk and honey to a simmer in a saucepan over medium heat. Temper milk into the egg-curd mixture, then return the mixture to the pan. Cook over medium heat until thick and bubbly, 3-5 minutes.
Off heat, add the butter and lemon juice, stirring until smooth. Pour custard into cooled crust, cover, and chill until set; 4 hours. Melt jelly and lemon juice over medium heat in a saucepan, then glaze the top of the tart. Top with berries and dab with more glaze. Serve tart within 1-2 hours.