Description
This Strawberry Lemon Tart is a delightful blend of sweet and tangy flavors in a buttery crust, topped with fresh strawberries. Perfect for any special occasion or a simple, elegant dessert.
Ingredients
Units
Scale
For Crust:
- 1 1/2 cups / 188 g all-purpose flour
- 3 tablespoons / 24 g powdered sugar
- 1 tablespoon lemon zest, from 1 large lemon
- 1/4 teaspoon fine sea salt
- 9 tablespoons / 113 g unsalted butter, cold, cut into cubes
- 1 tablespoon lemon juice, from 1/2 large lemon
- 2 to 3 tablespoons ice water, as needed
For Filling:
- 5 tablespoons / 100 g strawberry jam
- 6 large egg yolks
- 2 large eggs
- 1 scant cup / 190 g granulated sugar, preferably organic
- 1/4 cup Meyer lemon zest, from 4 to 5 lemons
- 5 ounces / 140 g fresh squeezed Meyer lemon juice, from 4 to 5 lemons
- 1/4 teaspoon fine sea salt
- 4 tablespoons / 56 g unsalted butter, cut into pieces
- 3 tablespoons / 45 g heavy cream, chilled
- fresh strawberries, for topping
Instructions
- To prepare the crust: Place flour, sugar, lemon zest, and salt in the bowl of a food processor and pulse until combined. Sprinkle cubes of butter over top. Pulse until broken up into pea-sized pieces; drizzle in lemon juice and 2 tablespoons water and pulse one or two more times or until evenly moistened; add additional water, a tablespoon at a time, as needed. Dough will still be crumbly, but should come together when pinched with your fingers.
- Dump dough onto a clean tea towel or piece of plastic wrap: Lift up sides and twist into a bundle to press the dough together. Knead once or twice if needed to bring it together into a uniform ball. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or overnight.
- On a lightly floured surface or pastry cloth: Roll dough to a rectangle or circle about 2 to 3 inches larger than the size/shape of your tart pan. Gently drape the dough into the tart pan, easing it into the corners. Trim off rough edges. Place in the freezer for 15 to 30 minutes until firm.
- Preheat oven to 375 degrees F: Line frozen crust with a crumpled piece of parchment paper; fill with weights (granulated sugar is my favorite pie weight, rice or beans work as well).
- Place on a baking sheet (in case it leaks): Bake for about 20 minutes or until edges are puffed and appear set. Remove parchment lining and weights. Return crust to oven for 5 to 10 minutes more until edges just start to brown and bottom is no longer raw looking. Place on a wire rack to cool slightly while you prepare the filling.
- To make filling: In a bowl, rub lemon zest together with sugar until fragrant and evenly distributed.
- In a medium saucepan: Whisk together the eggs and egg yolks. Whisk in the sugar, followed by the lemon juice and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Pour the mixture through a fine-mesh strainer; stir in the heavy cream.
- Spread strawberry jam in a thin, even layer in the bottom of cooled tart crust: Pour the lemon mixture on top, filling to within about 1/4-inch from the top of the crust.
- Bake until the edges are set but the center still jiggles when shaken: Remove from oven and allow to cool completely to room temperature, then refrigerate for at least 2 hours or overnight, until ready to slice and serve. Top with fresh strawberries before serving.
