Strawberry Lemon Curd Tart

Recipe by MarieRynr
READY IN: 3hrs




  • 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.