2 pints fruit such as blueberries, strawberries, raspberries and kiwifruit assorted
1 cup heavy cream
11 oz lemon curd
0.3 teaspoon salt
0.3 cup sugar
1 cup sugar
8 tablespoons butter unsalted softened (1 stick)
0.5 teaspoon vanilla extract
Equipment
frying pan
baking sheet
oven
Directions
Mix flour, baking powder and salt. Beat butter and sugar until light, 2 minutes. Beat in egg, yolk and vanilla. Stir in flour mixture. Knead into a ball. Divide in half; form into disks. Wrap each in plastic; chill for 2 hours.
Preheat oven to 350F. Line 2 large baking sheets with parchment.
Roll out dough on a lightly floured surface to 1/8-inch thickness.
Cut into 2-inch rounds.
Transfer to baking sheets; leave 1 inch between cookies. Gather scraps, re-roll and cut out more circles. Repeat with second disk.
Bake cookies until edges are golden, 12 minutes.
Let cool.
Make topping: Beat cream with sugar until stiff peaks form. Stir 1/3 of whipped cream into lemon curd to lighten. Fold in remaining whipped cream. Keep chilled. Just before serving, top each cookie with a teaspoonful of lemon mixture. Divide fruit among tarts.
Melt jam in a pan over medium heat.
Add 1 Tbsp. water; stir until liquid. Strain. Dab apricot mixture over fruit.
