-
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.
