TART DOUGH: (makes two tart shells):

8 tbsp. butter
2 tsp. sugar
1/4 tsp. salt
1 1/2 c. flour
6 tbsp. whipping cream

LEMON CURD:

1/2 c. lemon juice
Zest from 1 lemon
2 lg. eggs
1/2 c. and 2 tbsp. sugar
2 tbsp. butter

Fruit topping - 10 plums, figs, etc.

Place all dough ingredients into food processor, except whipping cream. Pulse until mixed and yellow golden tone. Add cold whipping cream and process until it all holds together. Divide into two and pat into tart shell. Pre bake with pie weights at 350 degrees for 30 to 35 minutes.

Place all lemon curd ingredients into heavy pot except butter. Whisk until thick. Over medium-low heat, add butter and whisk until smooth. Place in pie shell. Slice fruit on top and bake until fruit is tender, 25 to 30 minutes at 350 degrees. Needs no further baking if no fruit topping is used.