Before we were married, my wife, Anne, used to court me with this tart. She was a pastry chef at San Francisco’s now-razed 42 Degrees restaurant, and they sourced cheese from the same distributor as we did at the Market. Whenever the restaurant got their cheese shipment, Anne would give the delivery guy this tart, and he in turn would deliver it to me on his next stop. I guess the way to my heart truly is through my stomach! Whether you’re being wooed or not, this is a fabulous, timeless tart featuring an easy-to-mix shortbread crust and a tart, rich filling. Top it with whatever fruit is pretty and in season. If you are lucky enough to have access to Meyer lemons, you can replace up to two-thirds of the regular lemon juice with Meyer lemon juice.

　　

Ingredients

SERVES 8

　　

SHORTBREAD CRUST

2 cups (9 ounces) all-purpose flour, more for rolling

　　1 cup (2 sticks) unsalted butter, cubed, left out to soften but not yet room temperature

　　1/2 cup confectioners’ sugar, sifted

　　1/2 teaspoon kosher salt

　　

LEMON CURD

3/4 cup sugar

　　7 large egg yolks

　　1/2 cup freshly squeezed lemon juice (from about 2 lemons)

　　6 tablespoons (3 ounces) unsalted butter, cut into 1/2-inch cubes

　　

GARNISH

Fresh fruit of your choice: berries, or sliced peaches or nectarines

　　

To make the crust

Step 1

Combine the flour, butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed, gradually increasing to medium speed, until the dough is a uniform consistency and comes together in a ball, about 1 1/2 minutes.

　　

Step 2

Transfer to a large sheet of plastic wrap, form into a 7-inch disk, and wrap in the plastic. If using the dough the same day, leave at room temperature. Otherwise, refrigerate for up to a week; allow it to come to room temperature before proceeding.

　　

To make the lemon curd

Step 3

Put an inch or two of water in the bottom of a double boiler or medium saucepan and bring to a simmer over medium-high heat. In the top of the double boiler or a stainless steel bowl, whisk together the sugar and yolks, then whisk in the lemon juice. Put the pan or bowl of eggs over, but not touching, the simmering water. (If you’re not using a double boiler, you can first carefully invert a small heatproof bowl on the bottom of the pan—this will help support the upper bowl holding the egg mixture.) Cook, whisking frequently, until the mixture is thick and nearly pudding-like, about 10 minutes.

　　

Step 4

Meanwhile, position a rack in the center of the oven and heat to 350°F.

　　

Step 5

When the curd has thickened, remove from the heat and whisk in the butter, a few pieces at a time, until completely blended. Pour through a fine-mesh strainer into a bowl. (You can make the curd ahead of time; lay plastic wrap directly on the surface of the curd and refrigerate for up to 1 week.)

　　

To assemble and bake

Step 6

On a lightly floured surface, roll the dough to a scant 1/4-inch thickness. Transfer to a 9 1/2-inch tart pan, gently pressing the dough into the corners. Remove excess dough from the edges.

　　

Step 7

Bake until the crust is set and light golden brown, 15 to 20 minutes. Remove from the oven and let cool on a rack for 10 minutes, leaving the oven on. Pour the curd into the tart shell; it should come just to the top of the crust. Return the tart to the oven and bake for 10 minutes longer.

　　

Step 8

Let cool completely on a rack, then arrange the berries or other fruit on top of the curd.

　　Bi-Rite Market's Eat Good Food