Lemon Burst & Fresh Fruit Tart

Time: prep 45 minutes, bake 30 minutes
Yield: 1x 11 inch tart
Fun Treat

Ingredients:
Crust

• 3/4 cup toasted almonds
• 1 cup flour (plus more for dusting)
• Scant 1/4 cup shredded unsweetened coconut
• 1/2 cup confectioners' sugar
• 1/4 tsp salt
• 10 TB unsalted butter, cold, sliced
• 1 egg, lightly beaten

Lemon Burst Curd

• 1 1/4 cups granulated sugar
• Zest of 3 small lemons
• Juice of 5-6 lemons
• 1 tsp dried lemon peel 
• 4 large eggs plus 1 large yolk
• 6 TB unsalted butter, sliced

Directions:

• Preheat oven to 350 degrees
  
• Finely pulse toasted almonds in food processor 
• Add flour, confectioners' sugar, coconut, and salt, pulse again 
• Add butter, pulse until pea sized pieces form
• Add egg, pulse in long stretches until ball forms
• Lightly flour surface, turn dough out, roll, and press firmly into greased tart pan
• Chill in freezer for 20-30 minutes 
• Remove tart from freezer, prick with a fork all over to prevent bubbles
• Top tart with parchment paper, top with dried beans, heavy pot, anything oven-proof to hold dough down (pie weights)

• Bake crust for 25 minutes in 350 degree preheated oven
  
• Remove parchment and weights, bake 2 more minutes

While crust bakes, cook curd as follows:

• In heavy bottomed pot, whisk granulated sugar, lemon juice, salt, and eggs off of heat. Once incorporated, place over medium heat, stir while cooking until thickened, about 8-9 minutes (fully cooked at 170 degrees f)
• Whisk butter in, 1 TB at a time (this will loosen up curd)
• Pour into large cup with pouring spout
• ​Remove crust from oven, carefully add curd (do NOT overfill, or you'll have a BIG sticky mess on your hands!! Believe me...I've tried it) Fill just below top of tart dough. Bake until set, roughly 10 more minutes. Remove from oven, and cool completely prior to topping with whatever seasonal fruit you'd like!

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Enjoy!