Fresh Lemon & Kiwi Tart

from the I dream in pastry cookbook at idreaminpastry.com
 

The crust

1/2 cup butter
1 1/2 cups flour
1/4 cup powdered sugar
1/4 cup granulated sugar

The filling

6 lemons
6 eggs
1 1/2 cups sugar
1/4 cup melted butter

 
Blend together the crust ingredients to make a cookie type dough. Press this dough into a 12-inch tart pan. Make sure that the dough is pressed evenly up the sides and across the bottom. Be careful about having too much thickness at the bottom edge.

For the filling, beat the eggs and sugar with a whisk to blend them well. Do not beat heavily. They should stay a dark yellow color. Zest and juice the lemons. Add to the egg mixture and blend well again. Place the filling into the unbaked tart shell.

Place the tart pan on the bottom rack of the oven at 350 degrees for 30 minutes. The filling should be firm and still quite yellow.

The finish

When cooled, remove the rim of the tart pan. Just before serving, peel and cut two kiwis into half moon slices. Arrange these slices around the edge of the cooled tart. A few in the center will add a nice touch.

Side note

The fresh lemon flavor of this tart is very intense. Plan on puckering up.

 
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