Serves: 8
Total Calories: 293

1 1/4 cups flour
1/4 cup sugar
1/4 teaspoon salt
1 large egg yolk
1 tablespoon ice water
1/2 cup lemon juice
6 large eggs
1/4 cup sugar
1/2 cup butter (1 stick), cut
1 tablespoon grated lemon zest
1/2 cup apricot preserves
Fresh blueberries and raspberries

Blend flour, sugar, and salt in processor. Add egg yolk and ice water pulse until crumbs form. Process until dough forms. Press into a 9-inch tart pan with removable bottom. Line crust with foil, covering edge. Fill with dried beans and bake at 375°F for 15 to 20 minutes. Remove foil and beans bake 12 minutes or until golden brown. Whisk lemon juice, eggs, sugar, and butter in a saucepan over low heat. Cook and stir 4 minutes until thick. Strain through sieve add lemon zest. Pour filling into shell and bake until set, 18-20 minutes. Heat apricot preserves in saucepan. Strain through sieve onto tart. Serve with fresh blueberries and raspberries.

Nutritional Facts:

Serves: 8
Total Calories: 293
Calories from Fat: 120

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