Fruit Tart

I love summer.

Here are some fruit tarts I made.

Simmers decorated the big one.

Then, of course, we ate it!

The lovely small fruit tart went to a new mama.

I do miss the days of being a new mama to a new wee life.

With all it's joys and challenges, there is just nothing that compares.

I was a new mama 4 times and I will always treasure those days.

The distant sound of a newborn cry brings sweet memories flooding back.

I love it.

People say being a grandparent is even better.

Now I will look forward to that.

And since that is not in the next week or two, I will just have to take meals to new mamas for now!

My Lemon Curd and Pecan Shortbread are adapted from The Barefoot Contessa

Lemon Curd

3 lemons

1 1/2 cups sugar

1 cube butter

4 eggs

pinch of salt

Using a microplane grater, finely grate peel of lemons being careful to avoid the white pith. Set aside.

Squeeze the lemons measuring out 1/2 cup juice. Set aside.

Cream the butter. Then beat in the sugar and lemon zest. Add the eggs one at a time, then add the lemon juice and salt.

Pour the mixture into a heavy bottomed saucepan and cook over low heat until thickened and coats the back of a spoon, stirring constantly. (It will be about 175 degrees on a candy thermometer). Remove from heat and set aside.

Pecan Shortbread Crust for Fruit Tart

3 cubes butter at room temperature

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

3 1/2 cups flour

pinch salt

1 1/2 cups finely chopped pecans

In the bowl of a mixer with the paddle attachment, mix the butter and sugar until combined. Add the vanilla and almond extracts. Then add the flour, salt and pecans. Mix on low until the dough starts to come together. It will be crumbly.

Press dough into a 10-12" tart pan. (Set aside any extra dough to make cookies with for another time - just refrigerate in a roll and slice & bake when ready for a treat) Chill tart dough for 20 minutes, then bake at 350 until it begins to turn a light brown.

When tart cools, top with lemon curd and let set at room temperature over night.

If topping with fruit, be sure to first dry all the fruit well, and refrigerate covered until ready to serve.

Letting the kiddos arrange the fruit is a great fun.