I made this last Sunday and it was wonderful! Very bright and perfect for the winter blahs! The recipe looks complicated, but it was really a cinch to make!

Summer Fruit Tart with Honey-Lemon Cream and Fresh Berries

Recipe Source: Cuisine at Home, August 2006

Crust:

1 ¼ cups of all purp flour

½ cup powdered sugar

¼ tsp salt

zest of 1 lemon

1 stick of butter, cold & cubed (1/2 cup)

1 egg yolk (reserve the egg white)

Filling:

Reserved egg white from crust

½ cup lemon curd (you can buy this at any groceryÂor make your own!)

3 eggs

¼ cup all purp flour

3 T of cornstarch

Pinch of salt

2 cups of whole milk

1/3 cup of honey

2 T butter

Juice of ½ lemon

Glaze:

¼ cup of jelly (apple, orange marmalade, apricot)

Juice of ½ lemon

Fresh assorted berries, about 2 cups

Crust:

Preheat oven to 400 degrees. Coat a 9" tart pan with removable bottom with a nonstick spray. Process flour, sugar, salt and lemon zest in a food processor until combined (a few pulses). Add butter and pulse till mixture resembles coarse crumbs. Dump mixture into a large bowl and blend in egg yolk with your hands (itÂs easier this way). Mixture will still be very coarse/crumbly and will not clump together. Dump mixture into your tart pan and press into pan and up sides. Bake 12-15 minutes until golden brown. When you remove the crust from oven, take a spoon and press down on the crust as it will puff up a little. Place tart crust on cooling rack.

Filling:

Whisk reserved egg white and lemon curd together; add eggs. Combine flour, cornstarch, and salt together in separate bowl, then gradually add to lemon curd mixture. In a saucepan, bring milk and honey to a simmer over medium heat. Temper milk mixture with lemon curd mixture, then add all of lemon curd mixture to saucepan. Cook over medium heat until thick and bubbly, stir continuously. Be sure to allow the filling to boil/bubble for 1 full minute, as it will cook off the starchy flavor from the flour and cornstarch.

Take filling off heat and add butter and lemon juice. Mix well, then pour custard into cooled crust. Cover with plastic wrap (to prevent a skin from forming) and chill until set; about 4 hours or overnight.

Glaze:

Melt jelly and lemon juice over medium heat in a saucepan or a few seconds a microwave. Use a basting brush to brush glaze over the top of the tart. Add berries on top and brush with glaze. Enjoy!