Strawberry Lemon Tart
Bright strawberries and a tangy custard encased in a buttery-rich crust.
Ingredients
- Crust1 1/4 cups all-purpose flour
- 3 Tbs granulated sugar
- 1/4 tsp salt
- 7 Tbs unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 1/2 tsp pure vanilla extract
- 1/2 tsp fresh lemon juice
- 3 Tbs cold water
- Filling3/4 cup sugar
- 2 Tbs cornstarch
- 1 pinch salt
- 3/4 cup water
- 1 egg yolk, slightly beaten
- 3 Tbs lemon juice
- 1 tsp grated lemon peel
- Glaze1/4 cup sugar
- 2 Tbs strawberry gelatin
- 1 Tbs cornstarch
- 3/4 cup water
- 1 quart whole strawberries, rinsed and dried, green tops removed
Directions
- CrustPulse together flour, sugar, salt, and butter in a food processor until mixture resembles coarse meal (butter lumps are fine).
- In a separate bowl, whisk together egg yolk, vanilla, lemon juice. and water. Drizzle liquid over flour mixture, and pulse until mixture comes together.
- Prepare to knead dough by flouring your hands and a cutting board. Gently knead flour mixture to form a ball or oval shape.
- Press dough evenly into the bottom and sides of a ten-inch tart. Prick the base of the tart shell with a fork. Place into freezer for ten minutes.
- Preheat oven to 375°F. Remove tart from freezer, line with foil and fill with pie weights to keep crust smooth.
- Bake for twenty minutes, or until sides are golden. Remove tart from oven and carefully remove foil and weights.
- Return to oven and continue baking for twenty minutes. Remove from oven; set aside to cool for thirty to forty-five minutes.
- FillingIn a saucepan, mix sugar, cornstarch, and salt. Add water, egg yolk, and lemon juice. Cook over medium heat, stirring constantly, until thickened.
- Remove from heat; add lemon peel and butter; mix well. Pour evenly into cooled crust.
- GlazeCombine sugar, gelatin, and cornstarch.
- Bring water to a boil in a saucepan. Whisk in dry ingredients and cook until mixture thickens. Remove saucepan from heat and cool to room temperature.
- Dip each strawberry into the glaze and arrange attractively on top of the tart filling. Chill for 2 hours before serving.
Nutrition Facts
Calories 249
Calories from Fat 71 (29%)
(12%)Total Fat 8g
(23%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(18%)Cholesterol 53mg
(3%)Sodium 80mg
(7%)Potassium 233mg
Total Carbohydrate 43g
(12%)Dietary Fiber 3g
Sugars 26g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.