French Lemon Tart

Ingredients:
1 cup (250 mL) all-purpose flour
2 tbsp (25 ml) granulated sugar
1/2 cup (125 ml) cold butter, cubed
1 egg yolk
2 tbsp (25 ml) water
Lemon Filling
5 eggs
3 egg yolks
1 cup (250 ml) granulated sugar
3/4 cup (175 ml) lemon juice
2 tbsp (25 ml) cold butter
Topping
3 tbsp (50 ml) apple jelly
Assorted fruits, (such as Cape gooseberries, blueberries and raspberries) or icing sugar

Preparation:
In bowl, whisk flour with sugar. Using pastry blender or knives, cut in butter until in fine crumbs with a few larger
pieces. Whisk yolk with butter and water; drizzle over flour, tossing with fork until dough clumps.
Turn out onto work surface. Press into smooth ball; flatten. On floured surface, roll out to 11-inch (28 cm) circle; fit into
9-inch (23 cm) tart pan with removable bottom. Trim to 1-inch (2.5 cm) overhang; fold inside and press pastry
together. Refrigerate for 30 minutes.(Make-ahead: Cover and refrigerate for up to 24 hours.)
With fork, prick bottom at 1/2-inch (1 cm) intervals. Line with foil; fill with pie weights or dried beans. Bake in bottom
third of 400 degrees F. (200 degrees C.) oven until top of rim starts to turn golden, 15 to 20 minutes. Remove weights
and foil; bake until golden, about 10 minutes. Let cool on rack.
Lemon Filling: In top of double boiler or large heatproof bowl over saucepan of simmering water, whisk together
eggs, egg yolk, sugar and lemon juice; cook, stirring often, until translucent and thick enough to mound on spoon, 15
to 20 minutes.
Strain through fine sieve into bowl; stir in butter. Place plastic wrap directly on surface; refrigerate until cold, about 2
hours. (Make-ahead: Refrigerate for up to 24 hours.)
Spoon lemon filling into pie shell, smoothing top. Bake in bottom third of 325 degrees F. (160 degrees C.) oven until
filling loses some shine and forms thin skin, about 12 minutes. Let cool on rack. Refrigerate until cold, about 2 hours.

Topping: In small microwaveable bowl or saucepan, heat apple jelly on high for 30 seconds or until melted; spoon
evenly over filling. Refrigerate until set, about 30 minutes. (Make-ahead: Cover with large inverted bowl; refrigerate
for up to 24 hours.) Garnish with fruit or dust edge of pastry and narrow border of filling with icing sugar.
Servings: 8