LEMON TART WITH FRESH BERRIES

FOR THE TART DOUGH:

1 ½ cups (12 ounces or 3 sticks) unsalted butter, slightly softened

¾ cup sugar

1 egg

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon salt

FOR THE LEMON CURD:

4 eggs

4 egg yolks

¾ cup sugar

¾ cup fresh lemon juice (from 3–4 lemons)

4 tablespoons (2 ounces) cold unsalted butter, cut in pieces

Fresh seasonal berries, washed and patted dry

For the tart dough: Cream the butter and sugar together in the bowl of a standing electric mixer until light and fluffy. Add the egg and vanilla; beat until completely incorporated. Gradually add the flour and salt, mixing until the dough forms a ball. Divide the dough in half and wrap each half in plastic wrap. Refrigerate 15 minutes.

Roll out half of the dough on a lightly floured work surface to ¼-inch thickness. Cut four circles from the dough, each 5 inches in diameter, and fit them into four 4½-inch tart pans with removable bottoms. Repeat with the remaining dough to make 4 more tart shells. Place the tarts on a baking sheet and refrigerate until firm, 10 to 15 minutes. Preheat oven to 350˚F. Bake the tart shells on the baking sheet until golden

together in the bowl of a standing electric mixer until light and fluffy. Add the egg and vanilla; beat until completely incorporated. Gradually add the flour and salt, mixing until the dough forms a ball. Divide the dough in half and wrap each half in plastic wrap. Refrigerate 15 minutes.

Roll out half of the dough on a lightly floured work surface to ¼-inch thickness. Cut four circles from the dough, each 5 inches in diameter, and fit them into four 4½-inch tart pans with removable bottoms. Repeat with the remaining dough to make 4 more tart shells. Place the tarts on a baking sheet and refrigerate until firm, 10 to 15 minutes. Preheat oven to 350˚F. Bake the tart shells on the baking sheet until golden

together in the bowl of a standing electric mixer until light and fluffy. Add the egg and vanilla; beat until completely incorporated. Gradually add the flour and salt, mixing until the dough forms a ball. Divide the dough in half and wrap each half in plastic wrap. Refrigerate 15 minutes.

Roll out half of the dough on a lightly floured work surface to ¼-inch thickness. Cut four circles from the dough, each 5 inches in diameter, and fit them into four 4½-inch tart pans with removable bottoms. Repeat with the remaining dough to make 4 more tart shells. Place the tarts on a baking sheet and refrigerate until firm, 10 to 15 minutes. Preheat oven to 350˚F. Bake the tart shells on the baking sheet until golden brown, 15 to 20 minutes. Cool tart shells completely before removing from the pans.

For the lemon curd: Whisk together the eggs, egg yolks, and sugar in a shallow stainless steel bowl until sugar dissolves. Add the lemon juice, mix well, and place the bowl over a saucepan of simmering water. (The bowl should not touch the water.) Whisk constantly until the mixture thickens and wisps of steam just begin to rise; do not overcook or the eggs will curdle. Remove the bowl from heat and whisk in the butter. Strain the curd into a clean bowl, press plastic wrap against the surface, and vent the plastic wrap in several places with the point of a knife. Refrigerate until cold.

To assemble the dish: Place each tart shell on a dessert plate and neatly spoon some lemon curd into each one. Decorate artfully with berries. This desert is the creation of the pastry chef at FIN, Cristine Arden.

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