Lemon Curd Tart

Prebake a 9 inch sweet pie dough. Spread with 2 cups of lemon curd and bake in a 375 oven for 15-20 min or until curd is set.

Tarte Tatin

roll out  11 inch circle of 10 oz of pie crust or puff pastry on parchment paper. Chill in fridge.

3 to 4 pounds of tart apples, quartered, cored and peeled

Preheat oven to 400. In a cast iron pan, on med-high, heat 2 T butter and 6 T sugar. Cook to caramelized. Remove from heat. Add apples lengthwise.

Place pastry over apples. Cut 3 or 4 small slashes. Bake for 35 to 40 minutes. Remove. Cool for a minute or two.

Place the serving platter over the pan and flip quickly.

Serve with creme fraiche, vanilla ice cream or whipped cream.

Rustic Jam Shortbread Tart

from Melissa Clark's Cook This Now:

zest of 1/2 lemon
1/4 cup of whole almonds
3/4 cup unbleached all-purpose flour
1/4 cup sugar
generous pinch of salt
6 T cold unsalted butter, cut into 6 chunks
1 large egg yolk
1/2 t almond extract
3/4 cup jam

Preheat the oven to 400 degrees. But a 9 inch round cake or tart pan. With food processor running, drop in the lemon zest and almonds, and grind them fine. Scrape down the sides, add the flour, sugar, salt, butter, egg yolk, and almond extract. Pulse.

Turn pastry dough into pan. pat out evenly. Bake for 13-16 minutes. Remove from oven and turn the heat up to 500 degrees. Spread the jam over the tart. Bake for 5-10 minutes. Cool on rack and serve warm (not hot).