Lemon-Kissed Strawberry Tart

At this point, my grocery store is practically giving the strawberries away, and because they’re so seasonal for me (Kansas is not known for its winter strawberries), I feel compelled to snap them up. Even when I already have a vat of them in my fridge.

Is it possible to can strawberries? I wish. For now, I’m making jam…easy jam…which I’ll teach you how to do in Thursday’s tutorial. (If that’s not a reason to pry your eyes open on Thursday, I don’t know what is! Jam people, jam!)

I also whipped up this deee-lightful tart for dessert. And then it was breakfast, and after that, dinner. So I’ve consumed roughly 2/3 of the tart on my own, and shared exactly one piece with each member of my family. Therefore I am qualified to vouch…you should make it.

Lemon-Kissed Strawberry Tart

Lemon-Kissed Strawberry Tart


Cook's notes: if you need some shortcuts to make this one happen, use storebought lemon curd and a refrigerated pie crust. It might not be Gourmet magazine quality, but it will be fine.

You really do need a tart pan for this. It's much shallower than a pie plate so don't try to substitute.

Lemon Curd:

2 large eggs

1/2 cup sugar

3 tablespoons fresh lemon juice

1/4 cup (1/2 stick) unsalted butter

1 1/2 teaspoons grated lemon peel


1 1/2 cups all purpose flour

3 tablespoons sugar

1/4 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

2 tablespoons (or more) chilled whipping cream

1 large egg yolk

1 1/2 quarts fresh strawberries, stem end of each cut flat (I split my strawberries in the picture above to make a cool design)

1/2 cup strawberry jam


For lemon curd:

Whisk eggs, sugar, and lemon juice in heavy small saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding-like consistency, 9-13 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd and chill at least 2 hours.

For crust:

Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 2 tablespoons cream and yolk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour. (Curd and dough can be made 2 days ahead. Keep chilled.)

Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press firmly, forming double-thick sides. Pierce crust all over with fork; refrigerate 1 hour. Preheat oven to 400°F. Bake crust until just starting to turn golden, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust completely on rack.

Spread curd in crust. Stand the strawberries in the curd. Strain jam to remove any large clumps if desired and place in small saucepan; warm briefly to thin. Brush jam over berries. Chill tart until glaze sets, at least 1 hour and up to 6 hours. Release tart from pan and serve.

adapted from Gourmet


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