• 1 3/4 cups/300 g all-purpose flour
• 9 tablespoons cold Kerrygold Irish Butter, cut into small pieces
• 4 tablespoons granulated sugar
• 1 large egg plus 1 egg yolk, beaten
• Pinch of salt
• 1 to 2 tablespoons ice water
• 5 tablespoons apricot preserves, heated and strained, for sealing the
• 3/4 cup/175 ml fresh lemon juice
• 3/4 cup/175g granulated sugar
• 6 large eggs
• 1 1/2 cups/350 ml heavy (whipping) cream
• Confectioners’ sugar for dusting
1. Combine the flour, butter, sugar, and salt in a food processor fitted with
a metal blade. Pulse 8 to 10 times, or until the mixture resembles coarse crumbs.
2. Add the egg and yolk and pulse 2 to 3 times to blend. Add the water a half-tablespoon
at a time, and pulse to combine after each addition, or until soft dough forms.
3. Transfer to a floured surface, form it into a ball, and then wrap in plastic
wrap and refrigerate for 1 hour. Remove the dough from the refrigerator 10 minutes
4. Preheat the oven to 425°F/220°C. Spray a 10-inch/25-cm tart pan with
a removable bottom with cooking oil spray.
5. Roll out the dough to a 12-inch/32.5-cm circle. Transfer to the prepared
pan, fold excess dough in, and press with your fingers to form thick sides.
Prick the bottom of the tart shell with a fork in several places.
6. Cover the tart with parchment paper or aluminum foil and fill with pie weights
or dried beans.
7. Bake for 18 to 20 minutes, or until the edge of the crust begins to turn
8. Remove the parchment or foil and weights, and let the shell cool for about
5 minutes. 9. Brush the inside of the shell with the apricot glaze to seal it,
and then bake for 18 to 20 minutes more, or until the shell is lightly browned.
Remove the crust from the oven and let cool while preparing the filling.
Filling 1. Reduce the temperature oven to 375°F/190°C.
2. In a small saucepan over medium heat, combine the lemon juice and sugar.
Cook for 5 to 7 minutes, or until the sugar is dissolved and the mixture is
3. In a medium bowl, whisk the eggs until blended. Pour the lemon syrup over
the eggs and whisk until smooth.
4. In a small saucepan over medium heat, bring the cream gently to a boil. Whisk
the cream into the lemon mixture and then pour the mixture through a fine mesh
sieve. Pour the filling into the prepared crust.
5. Place the tart on a baking sheet and bake for 30 to 35 minutes, or until
the filling is barely set.
6. Remove from the oven and transfer to a wire rack to cool. Refrigerate for
1 hour and then release the sides of the pan.
7. Dust the tart with confectioners’ sugar before cutting into slices.