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Strawberry-Lemon Curd Tart

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Recipe information

  • Yield

    Makes 10 Servings

Ingredients

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

Crust

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

1

/2 cup strawberry jam

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Preparation

  1. For curd:

    Step 1

    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 consistency, about 8 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd and chill at least 2 hours.

  2. For crust:

    Step 2

    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. DO AHEAD Curd and dough can be made 2 days ahead. Keep chilled.

    Step 3

    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 golden, pressing with back of fork if crust bubbles, about 20 minutes. Cool crust completely on rack.

    Step 4

    Spread curd in crust. Stand berries in curd. Strain jam into 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.

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