קלייר סאפיץ מכינה טארט לימון מאייר

על המתכון

מצרכים

• Lemon Curd, Meyer Lemon Variation (page 330)
• 1/2 cup plain whole-milk Greek yogurt (4.2 oz / 120g)
• Sweet Tart Dough (page 338), parbaked in a 9-inch removable-bottom tart or springform pan and cooled
• 1/3 cup raspberry or blackberry jam (3.5 oz / 100g)
• Lemon Curd
• 3/4 cup sugar (4.6 oz / 150g)
• Finely grated zest of 2 lemons
• 4 large egg yolks (2.5 oz / 70g)
• 1 large egg (1.8 oz / 50g)
• 3/4 cup fresh lemon juice (6 oz / 170g), from 5 to 6 large lemons
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
• 1 teaspoon vanilla extract
• Sweet Tart Dough
• 1/3 cup almond flour (1.4 oz / 40g)
• 1 cup all-purpose flour (4.6 oz / 130g) plus more for hands
• 1/4 cup powdered sugar (1oz / 30g)
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
• 1 large egg yolk (0.6 oz / 16g)
• 1/2 teasp