Description
Creamy strawberry lemon tart brings Mediterranean sunshine to your dessert table with its tangy-sweet flavor profile. Delicate pastry and fresh ingredients combine for a delightful treat you’ll savor down to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 large egg yolks
- 2 cups fresh strawberries, sliced
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice
Crust Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1 large egg yolk
- 2 tablespoons ice water
Finishing Ingredients:
- 4 tablespoons unsalted butter
- 1 lemon, zested
- 2 tablespoons apricot jam
Instructions
- Create a delicate pastry base by combining flour, sugar, salt, and butter in a food processor until it resembles coarse crumbs. Incorporate egg yolk and ice water to form a cohesive dough, then refrigerate for half an hour to firm up.
- Roll out the chilled dough and carefully transfer to a tart pan, pressing into edges and corners. Perforate the bottom with a fork to prevent bubbling. Line with parchment and fill with pie weights or dried beans. Bake at 350°F for 15 minutes, then remove weights and continue baking for an additional 10 minutes until golden and crisp.
- Prepare the zesty lemon curd by whisking egg yolks, sugar, fresh lemon juice, and fragrant zest in a saucepan over medium heat. Continuously stir until the mixture thickens and coats the back of a spoon. Remove from heat and whisk in butter until smooth and glossy. Refrigerate until completely set and chilled.
- Once the crust has cooled to room temperature, generously spread the lemon curd across the surface. Artfully arrange fresh, vibrant strawberries on top, creating an appealing pattern. For an elegant finishing touch, gently brush the berries with warmed apricot or strawberry jam to create a lustrous sheen.
Notes
- Swap all-purpose flour with almond or gluten-free flour for dietary restrictions without compromising texture.
- Ensure butter is cold and cubed for optimal crumbly crust consistency that prevents tough pastry.
- Let lemon curd cool completely before filling tart to prevent soggy bottom and maintain structural integrity.
- Macerate sliced strawberries with a touch of sugar and lemon zest 15 minutes before assembling to enhance natural sweetness and prevent watery topping.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 95 mg