Summer Stone Fruit Tart with Lemon Curd
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Hand mixer
- Stand mixer
- Mixing bowl
- Plastic wrap
- Rolling pin
- Tart pan
- Fork
- Parchment paper
- Pie weights
- Oven
- Saucepan
- Whisk
- Wooden spoon
- Spatula
- Fine-mesh sieve
- Pastry brush
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
- Freezer
- Spoon
- Cooling rack
Ingredients
- 1 cup butter cut into cubes
- 1 cup granulated sugar
- salt as needed
- 3 large egg yolks
- ½ teaspoon vanilla
- 1¼ cup all-purpose flour
- ice water as needed
- 3 tablespoons apricot jam
- 2 large eggs
- 2 teaspoons fresh lemon zest
- .75 cup fresh lemon juice
- 2 pounds stone fruit pitted and sliced
- lemon verbena or mint as garnish (optional)
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