Summer Stone Fruit Tart with Lemon Curd

Name: Summer Stone Fruit Tart with Lemon Curd
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps apricot jam; 237 milliliters butter cut into cubes; 3 larges egg yolks; 2 larges eggs; 296 milliliters all-purpose flour; 907 grams stone fruit pitted and sliced; 237 milliliters granulated sugar; 8 servings ice water as needed; 177 milliliters fresh lemon juice; 2 teaspoons fresh lemon zest; 8 servings salt as needed; 1 teaspoons vanilla

Summer Stone Fruit Tart with Lemon Curd might be just the dessert you are searching for. One serving contains 498 calories, 5g of protein, and 26g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your The Fourth Of July event. If you have lemon juice, lemon zest, stone fruit, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours. It is a good option if you're following a vegetarian diet.

Instructions

Make the crust: In the bowl of an electric mixer fitted with a paddle attachment, cream ½ cup butter, ¼ cup sugar, and ¼ teaspoon salt together until smooth and light in color, 2 to 3 minutes, scraping the bowl down once or twice as needed.

Ingredients you will need

Butter

Cream

Crust

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Add 1 egg yolk and vanilla; mix until smooth, 1 to 2 minutes longer.

Ingredients you will need

Egg Yolk

Vanilla

Add the flour all at once and mix until barely blended, about 1 minute.

Ingredients you will need

All Purpose Flour

Add ice water one tablespoon at a time while the mixer is running until the dough clumps together. Stop machine.Turn the dough onto a lightly floured surface, gently pat into a 1-inch thick disc and wrap in plastic. Refrigerate at least 30 minutes.Preheat oven to 350 degrees. Allow the chilled dough to soften to the point that an indent is easily made with your finger, about 10 minutes.

Ingredients you will need

Water

Dough

Wrap

Equipment you will use

Blender

Oven

Place the disc on a lightly floured surface, dust it and the roller with a small amount of flour.

Ingredients you will need

All Purpose Flour

Roll the dough out to about a 12-inch circle. Fold the dough over the roller and carefully move it to a tart pan pressing it into place. Trim off the excess.

Ingredients you will need

Dough

Roll

Equipment you will use

Tart Form

Place in the freezer 10 minutes to chill.

Remove the tart shell from the freezer and use a fork to poke holes along the bottom. Line the shell with parchment cut to size and add enough beans or pie weights to fill one-third the way up.

Ingredients you will need

Beans

Bake until edges are looking dry, about 12 minutes.

Equipment you will use

Oven

Remove the pan from the oven and remove the weights and parchment. Return the shell to the oven and bake until golden, about 10 more minutes.

Equipment you will use

Oven

Frying Pan

Let the shell cool completely at room temperature.Make the glaze: In s small saucepan set over medium heat, warm the jam and 2 tablespoons water to create a smooth consistency.

Ingredients you will need

Glaze

Water

Jam

Equipment you will use

Sauce Pan

Remove from heat and set aside at room temperature.Make the lemon curd: In a small saucepan (off heat), whisk together eggs, remaining 2 egg yolks, remaining ½ cup sugar, lemon juice lemon zest, and a pinch of salt until smooth.

Ingredients you will need

Lemon Juice

Lemon Curd

Lemon Zest

Egg Yolk

Sugar

Egg

Salt

Equipment you will use

Sauce Pan

Whisk

Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thick enough to coat the back of the spoon (or spatula) and to hold a clear trail when you run your finger through it; about 8 to 10 minutes. Turn off the heat and add the remaining ½ cup butter a cube at a time, stirring all along until incorporated.

Ingredients you will need

Lemon Curd

Butter

Equipment you will use

Wooden Spoon

Spatula

Frying Pan

Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, at least one hour.When ready to serve, unmold the tart and top with the sliced stone fruit in whatever arrangement you like.

Ingredients you will need

Crust

Fruit