Ingredients

Instructions

  1. For curd; Whisk eggs, sugar and lemon juice in heavy small saucepan to blend.
  2. Add butter and lemon peel.
  3. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes.
  4. Transfer to a small bowl.
  5. Press plactic wrap onto surface of curd and chill at least 2 hours.
  6. For crust; Combine flour, sugar and salt in processor; blend 5 seconds.
  7. Add butter; using on/off turn, blend until mixture resembles coarse meal.
  8. Add 2 TBS cream and egg yolk.
  9. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
  10. GAther dough into ball; flatten into a disk.
  11. Wrap and chill 1 hour.
  12. (Curd and dough can be made 2 days ahead, keep chilled) Roll out dough on lightly floured surface to 13 inch round.
  13. Transfer dough to 9 inch diameter tart pan with removable bottom.
  14. Trim overhang to 1/2 inch.
  15. Fold overhang in and press firmly, dorming double thick sides.
  16. Pierce crust all over with fork; refrigerate 1 hour.
  17. Preheat oven to 400*F.
  18. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes.
  19. Cool crust completely on rack.
  20. Spread curd in crust.
  21. Stand berries in curd.
  22. Strain jam into saucepan; warm briefly to thin.
  23. Brush jam over berries.
  24. Chill tart until glaze sets, at least 1 hour and up to 6 hours.
  25. Release tart from pan and serve.