Summer Fruit Tart with honey-lemon cream and fresh berries Recipe
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.
Keywords
- 4th of July
- Easter
- Fruit
- Pie
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Cooking tools:
- Tart pan
- Food processor
- Pastry brush
- Oven
- Stove
- Fork
- Mixing bowl
- Whisk
- Saucepan
- Plastic wrap
- Refrigerator
- Measuring cup
- Measuring spoon
- Microplane
- Offset spatula
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup powdered sugar
- ¼ tsp. table salt
- Minced zest of 1 lemon
- 1 stick unsalted butter, cold, cubed (8 Tbsp.)
- 1 egg, separated
- ½ cup purchased lemon curd
- 3 eggs
- ¼ cup all-purpose flour
- 3 Tbsp. cornstarch
- Pinch of salt
- 2 cups whole milk
- ⅓ cup honey
- 2 Tbsp. unsalted butter, cubed
- Juice of ½ a lemon
- ¼ cup apple or apricot jelly
- 1 cup each fresh raspberries, blackberries, and blueberries
- Mint sprigs
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