WHAT’S ON THE MENU WEDNESDAY and Strawberry-Lemon Curd Tart

  This tart makes for a beautiful presentation, and it chock full of flavors that I just love.  I mean…my name probably should have been Lemon!  Lemon Tart.  Hmmm??

The lemon curd and the crust can be made a day or two ahead which makes it nice if you are planning for guests.  It can be completed up to 6 hours ahead, saving those last minute preparation minutes.

Strawberry-Lemon Curd Tart

Curd

2 large eggs
1/2 cup sugar
3 Tablespoons fresh lemon juice
1/4 cup 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 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

For the curd:  Whisk eggs, sugar and lemon juice in a 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 the curd and chill at least 2 hours.

For the 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 egg yolk.  Blend until moist clumps form.  Flatten into a disk, wrap in plastic and refrigerate 1 hour.

Roll out dough on lightly floured surface to a 13-inch round.  Transfer dough to a 9-inch-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 degrees,  Bake crust until golden, pressing with the back of a fork if crust bubbles, about 20 minutes.  Cool crust completely on rack.

Spread curd in crud.  Stand berries in curd.  Strain jam into saucepan, warm briefly to thin (or heat in the microwave).  Brush jam over berries.  Chill tart until glaze sets, at least one hour and up to 6 hours.

Release tart from pan and serve. Garnish with whipped cream and mint leaves, if desired.

Recipe courtesy of Bon Appetit.