LEMON TART WITH FRESH BERRIES
Steps:
- Make Shell Preheat oven to 400 In food processor pulse together flour and sugar Add butter and pulse until mixture resembles coarse meal Add egg and pulse until mixture just forms dough Form dough into disk and chill, wrapped in plastic wrap, 30 minutes On a lightly floured surface with lightly floured rolling pin roll dough into 1/4 inch thick and fit into 8-by 3-inch inch deep tart pan with removable fluted rim, patching any holes. Roll a rolling pin over top of shell to trim pastry flush with top of rim. Line shell with foil and fill with pie weights or rice. Bake shell in middle of oven 10 minutes. Remove weights or rice and foil and bake shell until pale golden, about 5 minutes more. Cool shell in tart pan on a rack. Transfer shell in pan to a jelly-roll pan and reduce oven temperature to 360. Make Filling Whisk together filling ingredients and pour into shell Bake tart in middle of oven 45 minutes. Transfer tart in pan to rack and cool (Tart will not be set in cent but will set as it cools.) Remove rim of pan and serve tart with berries and syrup and whipped cream. Fresh Berries and Syrup (red, blue, blackberries) 2-1/2 cups pick-over fresh berries 2 cups picked-over strawberries, hulled 1/2 cup superfine sugar 2/3 cup water In heavy saucepan heat ingredients over moderate heat, stirring, until mixture just comes to a boil. Remove pan from heat and let mixture stand 10 minutes. Pour mixture through a sieve set over a saucepan and transfer berries to a bowl to cool. Boil syrup until reduced to about 3/4 cup and cool completely. Makes 1-2/2 cups berries and 3/4 cup syrup.
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