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This dessert is inspired by a classic fruit tart: a crisp shortbread crust, bright lemon curd, and fresh Florida berries. At Honeycomb, we make jam while the fruits are freshest to preserve their flavor and love hiding a little jelly underneath the curd for a sweet surprise. The lemon curd is a true gem, and you’ll find yourself returning to these recipes again and again.

ORIGINALLY PUBLISHED IN OUR SWEET SEASONS
SHORTBREAD CRUST

481g butter
236g sugar
60g eggs
45g egg yolks
2g salt
676g flour

Cream the butter and sugar on medium speed using the paddle attachment of a stand mixer. Once the butter is light and fluffy, add the eggs and yolks.

Scrape down the bowl and add the salt and flour. Stir on low speed until just incorporated. Scrape down the bowl again, then wrap and chill.

Roll the dough to 1/4 inch, and line a tart ring or tart tin. Poke the bottom of the dough with a fork to help release steam in the oven. Rest in the freezer.

Preheat your oven to 325°F. When the oven is ready, slide in the tart shells. Depending on the size of your tart, it can take 10-15 minutes. They are ready when the edges are golden. Let cool completely before filling.

STRAWBERRY JAM

500g strawberries
500g sugar
10g vanilla
25g lemon juice

In a wide pot, let the berries, sugar, and vanilla simmer over low heat until the juices are released and the fruit is tender.

LEMON CURD

160g fresh lemon juice
Zest from two lemons
160g sugar
280g eggs
180g soft butter

Bring the lemon juice to a boil and slowly stream into a bowl filled with the zest, sugar, and eggs, whisking constantly. Return to the pot and cook on medium heat, stirring constantly, until the curd thickens and reaches 175°F.

Strain into a bowl and whisk in the butter. Wrap and chill fully before using. Fill the tarts with a dab of jam and the lemon curd. Garnish with fresh-cut Florida strawberries and blueberries.

If you have any apricot jam on hand, melt some in a pot with a little water, and brush onto the berries to keep them shiny.

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