A luscious lemon curd tart
topped with sliced strawberries and glazed with melted red currant
jelly.
Strawberry
and Lemon Curd Tart
- 1 1/3 cups all-purpose
flour
1 tablespoon granulated sugar
1/2 cup cold butter
3 tablespoons cold water
3/4 cup canned lemon curd
3 cups fresh strawberries, sliced
1/3 cup red currant jelly, heated
- Preheat oven to 425°F
(220°C).
- Combine flour and sugar
in medium bowl. Cut in butter with pastry blender or two knives
until mixture resembles fine crumbs. Sprinkle water over mixture;
blend to form dough. Press dough onto bottom and up side of ungreased
9-inch tart pan with removable bottom. Prick bottom and sides
of shell with tines of fork.
- Bake for 10 to 13 minutes
or until golden and crisp. Cool completely in pan on wire rack.
- Spread curd over bottom
of crust. Arrange strawberries over curd; brush with jelly. Allow
to set for 10 minutes.
- To serve, remove side
of pan; slice tart into wedges.
Makes 8 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
