Recipe
Sweet Strawberry N Zippy Lemon Tart Recipe
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Mystic_river1 / All my dishes 2 months, 1 week ago
Fresh, ripe strawberries complement the tangy lemon filling in this tart. A very fresh and colorful dessert to serve any time of the year, but now there are a lot of strawberries looking luscious, so don't wait for a special occasion because your fam... More
Prep:30m Cook:30m Servings:9
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 Mystic_rive |
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Fans
- CHILL TIME 1 HOUR
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- Crust
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- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick/4 oz) cold butter
- 1 egg yolk, beaten
- 2 to 3 tablespoons cold water
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- Filling:(OR 1 (12OZ JAR LEMON CURD)
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- 2/3 cup granulated sugar
- 4 teaspoons cornstarch
- 1/4 cup lemon juice
- 1/4 cup water
- 3 egg yolks, beaten
- 1/4 cup (1/2 stick/ butter)
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- Topping:
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- 1 tablespoon red currant jelly
- 3 cups sliced strawberries
Directions
- Preheat oven to 425 degrees
- Combine flour, 1 tablespoon sugar and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
- Add 1 egg yolk. Stir in enough water with fork just until flour mixture is moistened. Form dough into ball.
- Roll out dough between two pieces of waxed paper to 11-inch square. Remove waxed paper.
- Place into ungreased 9-inch square tart pan with removable bottom. Press into pan; trim excess pastry. Prick bottom and sides with fork. Bake for 15 to 18 minutes or until lightly browned. Cool completely.
- Meanwhile, combine 2/3 cup sugar and cornstarch in 1-quart saucepan.
- Stir in lemon juice and 1/4 cup water.
- Cook over medium-high heat, stirring constantly, until mixture comes to a boil (2 to 3 minutes). Remove from heat.
- Stir half of hot mixture into egg yolks. Return mixture to saucepan.
- Cook, stirring constantly, over low heat until mixture boils and thickens (2 to 3 minutes). Remove from heat. Stir in 1/4 cup butter. Place plastic food wrap on surface of filling. Refrigerate at least 1 hour.
- Just before serving, place jelly in small microwave-safe bowl. Microwave on HIGH until jelly is melted (15 to 30 seconds). Cool 5 minutes.
- Meanwhile, spread filling into pastry; arrange strawberries on top. Drizzle with jelly just before serving.
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- Tips:
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- Substitute 1 (12-ounce) jar lemon curd for filling.
- Prepare and refrigerate filling up to 24 hours ahead.
- Roll dough into 11-inch circle. Place into ungreased 9-inch round tart pan with removable bottom.
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pinkpasta 2 months, 1 week ago said:
Lemon and Strawberry. What a wonderful combination!
Great recipe. Thank you for sharing! Bookmarking and will make for sure!
Raise em' up! High 5!
angieaugusta 2 months, 1 week ago said:
Wow...so nice&delicious.thx for the post...
ahmed1 2 months, 1 week ago said:
This is my favorite crust and the filling is also great..as always.
minitindel 2 months, 1 week ago said:
Wow sweet and tart together what a great combo this sounds divine jm thank you .......
lunasea 2 months, 1 week ago said:
Oh JoyMarie baby - you had me at "lemon curd". I can't wait to try this. Delicious and beautiful...yes! Hugs, Vickie
peetabear 2 months, 1 week ago said:
Yes you got me also with the lemon curd.!! strawberries and lemon curd and currant jelly ...it's over the top... thank you a 10 for you my dear
jett2whit 2 months, 1 week ago said:
This looks wonderful!! Got my 5
bluewaterandsand 2 months, 1 week ago said:
This is absolutely fabulous! I love lemon curd and strawberries so put them together, it has to be out of this world, fantastic!
trigger 2 months, 1 week ago said:
Wow Joymarie it shows you really know what I like when you post recipes like this Sweet Strawberry N Zippy Lemon Tart. Thank you