Strawberry-Lemon Curd Tart
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
52
Sourness
35
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 large
Egg3 tbsps
Sugar3 tbsps
Lemon Juice (fresh)1.5 tsps
Lemon Peel (grated)1.5 cups
All-Purpose Flour1 tsp
Salt2 tbsps
Whipping Cream (or more chilled)1 large
Egg Yolk1 cup
Strawberry JamDirections:
1
For curd: Whisk eggs, sugar, and lemon juice in heavy small saucepan to blend
2
Add butter and lemon peel
3
Stir over medium heat until curd thickens to pudding consistency, about 8 minutes
4
Transfer to small bowl
5
Press plastic wrap onto surface of curd and chill at least 2 hours
6
Whisk eggs, sugar, and lemon juice in heavy small saucepan to blend
7
Add butter and lemon peel
8
Stir over medium heat until curd thickens to pudding consistency, about 8 minutes
9
Transfer to small bowl
10
Press plastic wrap onto surface of curd and chill at least 2 hours
11
For crust: Combine flour, sugar, and salt in processor; blend 5 seconds
12
Add butter; using on/off turns, blend until mixture resembles coarse meal
13
Add 2 tablespoons cream and yolk
14
Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry
15
Gather dough into ball; flatten into disk
16
Wrap and chill 1 hour
17
(Curd and dough can be made 2 days ahead
18
Keep chilled
19
) Roll out dough on lightly floured surface to 13-inch round
20
Transfer dough to 9-inch-diameter tart pan with removable bottom
21
Trim overhang to 1/2 inch
22
Fold overhang in and press firmly, forming double-thick sides
23
Pierce crust all over with fork; refrigerate 1 hour
24
Preheat oven to 400°F
25
Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes
26
Cool crust completely on rack
27
Spread curd in crust
28
Stand berries in curd
29
Strain jam into saucepan; warm briefly to thin
30
Brush jam over berries
31
Chill tart until glaze sets, at least 1 hour and up to 6 hours
32
Release tart from pan Combine flour, sugar, and salt in processor; blend 5 seconds
33
Add butter; using on/off turns, blend until mixture resembles coarse meal
34
Add 2 tablespoons cream and yolk
35
Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry
36
Gather dough into ball; flatten into disk
37
Wrap and chill 1 hour
38
(Curd and dough can be made 2 days ahead
39
Keep chilled
40
) Roll out dough on lightly floured surface to 13-inch round
41
Transfer dough to 9-inch-diameter tart pan with removable bottom
42
Trim overhang to 1/2 inch
43
Fold overhang in and press firmly, forming double-thick sides
44
Pierce crust all over with fork; refrigerate 1 hour
45
Preheat oven to 400°F
46
Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes
47
Cool crust completely on rack
48
Spread curd in crust
49
Stand berries in curd
50
Strain jam into saucepan; warm briefly to thin
51
Brush jam over berries
52
Chill tart until glaze sets, at least 1 hour and up to 6 hours
53
Release tart from pan