Lemon Strawberry Tarts Recipes

STRAWBERRY AND RASPBERRY TART WITH MEYER LEMON PASTRY CREAM

Steps:

• Preheat the oven to 375 degrees F.
• Grate the butter on a box grater and add to the bowl of a food processor with the flour, 1/4 cup of the sugar and the salt. Pulse to combine until the mixture resembles Parmesan cheese. Add the egg yolk and 3 tablespoons of ice water. Pulse to combine until the dough comes together and holds its shape when pressed between your fingers. Turn the dough out onto a floured work surface. Gently knead a few times and bring the dough together into a ball, then flatten into a disc. Roll the dough out evenly into a 1/4-inch-thick circle. Transfer the dough onto a sheet tray and cover with plastic wrap. Place into the fridge to rest for 30 minutes.
• Remove the dough from the fridge and roll evenly in all directions, making sure it doesn't stick to your work surface and dusting with flour as needed. The dough should be about 1/8-inch thick. Slice the dough in half and transfer to two nonstick 6-inch fluted tart pans with removable bottoms. Press the dough snuggly into the edges ensuring the dough runs fully up the side. Use a rolling pin to trim the excess dough. Line each tart with a piece of foil and fill with baking beans (or I use rice!), making sure the foil is tightly packed to the corners. Transfer the dough to the oven to blind bake for 6 minutes. Rotate the pan, then bake for another 6 minutes. Remove the foil and baking beans and place the tart back into the oven until lightly golden, another 4 minutes. Set aside to cool.
• Set up an ice bath. Add the cornstarch and 1/4 cup of the heavy cream to a small bowl. Mix to create a slurry and set aside. Add 1/2 cup of the sugar and the 4 whole eggs to a large bowl and beat with a whisk until pale yellow and foamy. Add the remaining 2 cups heavy cream, the remaining 1/2 cup sugar, the vanilla extract and lemon peel to a small saucepan and whisk to combine. Turn the heat to medium-high and bring to a boil, then pour half of the mixture into the bowl with the eggs and sugar and immediately whisk vigorously to combine and temper the mixture. Pour the contents of the bowl into the saucepan and continue to whisk. Add the cornstarch slurry and whisk to combine. Reduce the heat to medium-low and continue to whisk until the mixture begins to thicken and it reaches the texture of pudding, 3 to 4 minutes. You want to continuously whisk to avoid scorching the mixture. Strain through a fine mesh strainer into a bowl. Set the bowl over the ice bath to cool.
• Place the apricot preserves and a splash of water into a small saute pan. Turn the heat to medium and stir to gently melt the preserves, about 5 minutes. Set aside.
• To assemble the tart, spoon an even layer of the lemon pastry cream into each tart shell, but not fully to the top. Line the outside of the tart with raspberries and working inward, arrange the inside of the tart with the sliced strawberries. Repeat this process alternating with more raspberries and strawberries. Glaze the top of each tart with the apricot mixture.
• Serve the tarts with a dollop of whipped cream. Enjoy!

STRAWBERRY-LEMON TARTLETS

Steps:

• Preheat oven to 375°F. Roll out crust on lightly floured surface to 16-inch round (scant 1/8 inch thick). Cut out 3-inch rounds. Gather and re-roll dough scraps. Cut out enough rounds to make 16 total. Line 3-inch-diameter fluted tartlet pans with -inch-high sides with dough rounds. Freeze crusts 15 minutes.
• Arrange tartlet pans on large baking sheets. Bake crusts until pale golden, piercing bottoms with toothpick if crusts bubble, about 13 minutes. Cool crusts completely. Turn crusts out of pans; arrange on platter.
• For filling:
• Whisk lemon curd and lemon peel in medium bowl until smooth. Whip cream in another medium bowl until soft peaks form. Fold cream into lemon curd in 2 additions. Divide filling among crusts. Cut each strawberry as desired and place 1 atop each tartlet.
• For glaze:
• Stir preserves and brandy in small saucepan over medium heat until mixture comes to boil. Strain into small bowl. Brush each berry with glaze. Garnish tartlets with lemon peel, if desired. (Can be prepared 6 hours ahead. Cover loosely and refrigerate.)

STRAWBERRY-LEMON CURD TART

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

STRAWBERRY-LEMON TART

Steps:

• Preheat oven to 375 degrees.
• Place the walnuts, bread crumbs and three tablespoons of the sugar in a food processor and process until the nuts are finely ground but have not become a paste. Press the nut mixture into the bottom and sides of an eight- or nine-inch straight-sided tart pan. Place in the oven and bake about 10 minutes, until the nut crust just begins to color. Spread the crust with two tablespoons of the preserves.
• Beat eggs with remaining sugar and lemon juice. Stir in melted butter. Pour this mixture into tart shell, return to oven and bake about 35 minutes, until custard has set.
• Cool to room temperature, then spread the surface with the remaining preserves and arrange the strawberry slices in a pattern on top.

STRAWBERRY LEMON CURD TART

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.