Fresh Fruit and Lemon Curd Tart with Shortbread Crust
1-1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 tsp. Pasolivo Pacific Blue Kosher Salt
1 tsp. minced fresh rosemary or thyme (optional)
1/2 cup Classic Extra Virgin Olive Oil (formally Artisan Blend), Plus extra for pan
Fresh Seasonal Fruits (strawberry, kiwi, pineapple, mango, raspberries, peaches, plums - choose whichever fruits are seasonally ripe and try to have at least 3 different varieties)
2 Tbsp Pasolivo Lemon Olive Oil
Lemon Curd Ingredients:
1/2 cup sugar, divided
1/4 tsp. salt
3/4 cup water
1 tsp. lemon zest, approximately 1 lemon
3 egg yolks
3 Tbsp cornstarch
1/4 cup fresh lemon juice, approximately 1-2 lemons
1/4 cup Pasolivo Lemon Olive Oil
Preheat oven to 325 F. In a medium bowl, whisk together flour, powdered sugar, Pasolivo Pacific Blue Kosher Sea Salt, and herbs until combined. Pour in Pasolivo Artisan Blend Extra Virgin Olive Oil, stir gently with a wooden spoon or plastic spatula until all of the dry ingredients are incorporated. Do not over mix, the dough’s consistency should be soft but still clumpy when combined. Brush a 9 or 10-inch tart pan, with a removable bottom, with Pasolivo Artisan Blend Extra Virgin Olive Oil and place a round of parchment paper in the pan. Place all of the dough in the center and gently press into sides, forming the crust, starting with the edges and then fill in the center. Use extra flour on your hands if the dough is too sticky. Use a spoon to smooth out dough if necessary. Prick dough with fork. Chill crust for 15-30 minutes in the freezer. Bake for 15-20 minutes, until lightly golden only around the edges. Remove from oven and cool completely to room temperature.
When cool, top shortbread with Lemon Curd (recipe on reverse).Drizzle, brush or gently toss fruit with 2 or more Tbsp. of Pasolivo Lemon Oil, then arrange fruit nicely on top of the Lemon Curd layer. Chill tart for 2-4 hours before serving. Can be made 1-2 days before, but add the fruit the day you plan on serving.
Lemon Curd Recipe:
In a medium saucepan, heat ¼ cup sugar, water, salt and lemon zest to a boil. In a medium bowl, whisk egg yolks, other ¼ cup sugar, and cornstarch until well blended.
When water mixture comes to a boil, temper egg yolk mixture and then add all of the tempered egg mixture back into the water pan. Cook over medium heat, whisking frequently until mixture simmers and thickens, do not burn or curdle. When it starts to thicken, stir more vigorously to avoid lumps. Should reach 175-180 degrees F. Remove from heat and transfer to clean bowl. Add lemon juice and Pasolivo Lemon Olive Oil, whisk until combined. Place plastic wrap on top of Lemon Curd and place in refrigerator to cool before using. Re-whisk right before spreading on shortbread crust.