Sweet Strawberry N Zippy Lemon Tart
From mystic_river1 15 years ago
- 30 minutes to make
- Serves 9
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 family is special all the time. Read more Adapted from Diana's Desserts See less
Ingredients
- CHILL TIME 1 HOUR shopping list
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- Crust shopping list
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- 1 1/4 cups all-purpose flour shopping list
- 1 tablespoon granulated sugar shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup (1 stick/4 oz) cold butter shopping list
- 1 egg yolk, beaten shopping list
- 2 to 3 tablespoons cold water shopping list
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- Filling:(OR 1 (12OZ JAR lemon curd) shopping list
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- 2/3 cup granulated sugar shopping list
- 4 teaspoons cornstarch shopping list
- 1/4 cup lemon juice shopping list
- 1/4 cup water shopping list
- 3 egg yolks, beaten shopping list
- 1/4 cup (1/2 stick/ butter) shopping list
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- Topping: shopping list
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- 1 tablespoon red currant jelly shopping list
- 3 cups sliced strawberries shopping list
How to make it
- 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.
The Rating
Reviewed by 17 people-
Lemon and Strawberry. What a wonderful combination!
Great recipe. Thank you for sharing! Bookmarking and will make for sure!
Raise em' up! High 5!
pinkpasta
in Upstate loved it
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wow...so nice&delicious.thx for the post...
angieaugusta
in Adelaide loved it
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This is my favorite crust and the filling is also great..as always.
ahmed1
in Cairo loved it
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