STRAWBERRY-LEMON CURD TART
Categories Dessert Bake Strawberry Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- For 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 consistency, about 8 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 golden, pressing with back of fork if crust bubbles, about 20 minutes. Cool crust completely on rack.
- 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
LEMON CURD TART
This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show. Top individual servings with sweetened whipped cream for an extra-sweet touch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
- In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
- In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
- When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Slice, Sodium 110 mg, Sugar 21 g, TransFat 1/2 g
LEMON-CURD TART
The creamy lemon tart recipe takes advantage of peak lemon season.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h30m
Number Of Ingredients 6
Steps:
- In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.
- Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, about 8 to 10 minutes.
- Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.
STRAWBERRY LEMON CURD TART
This is an elegant tart with a cookie like crust. make the curd and dough a day or two in advance and complete with beautiful strawberries glazed with jam.
Provided by MarieRynr
Categories Tarts
Time 3h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- For 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 consistency, about 8 minutes.
- Transfer to a small bowl.
- Press plactic 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 turn, blend until mixture resembles coarse meal.
- Add 2 TBS cream and egg yolk.
- Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
- GAther dough into ball; flatten into a 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, dorming 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.
- 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 and serve.
LEMON-CURD STRAWBERRY TART
Steps:
- Make lemon curd:
- In a metal bowl set over a saucepan of simmering water cook sugar, butter, eggs, lemon juice, and zest, whisking frequently, until curd is thick enough to hold marks of whisk and the first bubble appears on surface, 12 to 15 minutes. Strain curd through a sieve into a bowl and cool. Chill curd, covered, until ready to use. Lemon curd may be made 1 week in advance and kept covered and chilled.
- Make shell:
- In a food processor pulse flour, confectioners' sugar, butter, and a pinch of salt until mixture resembles coarse meal. In a small bowl stir together sour cream, egg yolk, and vanilla until combined well and add to flour mixture. Process mixture until a ball of dough is formed. Shape dough into a thick disk and chill, wrapped in plastic wrap, at least 30 minutes.
- Preheat oven to 375°F.
- On a floured surface roll out dough 3/8 inch thick and cut on an 11-inch circle. Transfer dough with 2 spatulas to baking sheet. Crimp edge decoratively and chill dough 20 minutes.
- Prick shell all over with a fork and bake in middle of oven until pale golden, 15 to 17 minutes. Cool shell completely on baking sheet on rack.
- Assemble tart:
- Spread lemon curd evenly on shell, leaving a 1-inch border, and arrange strawberries on it. The tart may be assembled up to this point 3 hours in advance and kept covered.
- Whip cream and spoon into a pastry bag fitted with a large star tip. Pipe rosettes of cream between strawberries and transfer tart to platter.
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- Make crust by beating butter in a stand mixer with paddle attachment for about a minute. Add sugar and beat till light in color, about 3 minutes. Gradually add in eggs and vanilla. Reduce speed to low and add flour and salt. Mix till dough forms and starts to pull away from the bowl.
- Divide the dough in half and flatten each mass into a disk. Wrap both with plastic wrap and freeze one for later use. Refrigerate other for about an hour.
- Preheat oven to 350º. Roll disk into a ⅛ inch thickness, on flour dusted surface. Fit into 9 inch tart pan with removable bottom. Press dough against sides of pan, then fold excess over top. Using rolling pin, roll over top of tart pan. Excess dough will break away. Prick bottom of tart dough with fork and freeze for 15 minutes. To bake, put a round of parchment over dough and fill with pie weights (or dried beans). Bake 15 minutes. Remove parchment and weights. Bake another 10 minutes. Cool on rack.
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STRAWBERRY-LEMON CURD TART RECIPE | BON APPéTIT
From bonappetit.com
Servings 10Author Condé Nast
- 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.
- 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.
- 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.
- 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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