Sweet Strawberry N Zippy Lemon Tart |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 9 |
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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 Ingredients:
chill time 1 hour |
crust |
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 |
filling:(or 1 (12oz jar lemon curd) |
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) |
topping |
1 tablespoon red currant jelly |
3 cups sliced strawberries |
Directions:
1. Preheat oven to 425 degrees
2. Combine flour, 1 tablespoon sugar and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
3. Add 1 egg yolk. Stir in enough water with fork just until flour mixture is moistened. Form dough into ball.
4. Roll out dough between two pieces of waxed paper to 11-inch square. Remove waxed paper.
5. 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.
6. Meanwhile, combine 2/3 cup sugar and cornstarch in 1-quart saucepan.
7. Stir in lemon juice and 1/4 cup water.
8. Cook over medium-high heat, stirring constantly, until mixture comes to a boil (2 to 3 minutes). Remove from heat.
9. Stir half of hot mixture into egg yolks. Return mixture to saucepan.
10. 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.
11. Just before serving, place jelly in small microwave-safe bowl. Microwave on HIGH until jelly is melted (15 to 30 seconds). Cool 5 minutes.
12. Meanwhile, spread filling into pastry; arrange strawberries on top. Drizzle with jelly just before serving.
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14. Tips:
15. -
16. Substitute 1 (12-ounce) jar lemon curd for filling.
17. Prepare and refrigerate filling up to 24 hours ahead.
18. Roll dough into 11-inch circle. Place into ungreased 9-inch round tart pan with removable bottom.
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