Tired of traditional summer tarts? Try out this deconstructed lemon tart recipe.
2 tablespoons granulated sugar2 to 3 tablespoons cold heavy cream1⁄2 cup granulated sugar3 large egg yolks, at room temperature1⁄2 cup plus 2 tablespoons unsalted butter, at room temperature, in small pieces2 tablespoons red wineMake the poppy seed crust: In a food processor, combine the flour, sugar, poppy seeds and salt and pulse to blend. Add the butter and pulse just until the mixture resembles coarse meal.
Preheat the oven to 350 degrees. Remove the dough from the refrigerator about 15 minutes before rolling to soften it slightly. On a lightly floured work surface, roll the dough out 1/4 inch thick. The shape doesn’t matter as long as it will fit on your pan. Transfer the rolled dough to a baking sheet. Pierce the dough in several places with a fork. Bake until golden brown, 20 to 30 minutes. Let cool on a wire rack to room temperature.
Make the Meyer lemon curd: Put a bowl into the refrigerator to chill. Put all the curd ingredients into a blender and puree until completely smooth. Pour the mixture into the top of a double boiler and set over simmering water. Cook, whisking almost constantly and scraping down the sides of the bowl or pan occasionally, until the mixture visibly thickens and registers 178 to 180 degrees on an instant-read thermometer. Do not allow the curd to boil or it will curdle.
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