Summer Fruit Tart and Tartlets

Flaky Tart Pastry (pate brisee)

(enough for two 11-inch tarts or 1 11-inch tart and 18 tartlets)

3 cups flour

4 T. sugar

1/4 teaspoon salt

2 sticks cold unsalted butter

2 egg yolks

about four Tablespoons ice water

Put the flour, sugar and salt into the food processor and blend. Add the butter and egg yolks and pulse until it has the texture of coarse sand. Add a little of the water while the motor is running  - just enough to make it cohesive enough to work. DON”T OVERMIX IT or you’ll have a tough dough.

Remove it from the food processor and place it on the counter or work table. Shape it into two disks and put it in the refrigerator for an hour. (Put one, well-wrapped, in the freezer if saving for a future use.) If you keep it in the refrigerator any longer, I find it becomes so hard to roll out that it cracks on you. I’ve even been known to roll it out without refrigerating at all and it works just fine too. When ready to use, roll out on a floured board and place into the tart pan. Price all over with a fork, then put it in the freezer for 1/2 hour or longer. When ready to bake, line the pastry shell with a buttered piece of aluminum foil and pour in some dried beans. Bake it at 375 for about 8 minutes then remove the aluminum foil and beans. Place it back in the oven and bake it for another 8 to 10 minutes or until golden brown.

Fill it with pastry cream, top with fresh fruit and glaze it with some apricot jam that has been slightly heated.

Filling for one large tart

1/2 cup whipping cream

1/3 cup lemon curd

Whip the cream in a mixer until it starts to hold together in soft peaks. Add the lemon curd, a teaspoon-full at a time and continue beating just until it’s all blended together.