Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1 tbsp ice water
- 1 cup fresh strawberries, sliced
- 1/2 cup lemon curd
- Whipped cream, for serving
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the flour mixture and stir until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball. Flatten the dough into a disk and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
5. Roll out the chilled dough on a lightly floured surface to fit the tart pan. Line the tart pan with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes.
6. Remove the parchment paper and pie weights from the crust. Bake the crust for an additional 10-15 minutes, or until it is golden brown. Let the crust cool completely.
7. Spread the lemon curd evenly over the cooled crust.
8. Arrange the sliced strawberries on top of the lemon curd.
9. Serve the tart with whipped cream.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 17g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 90mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 14g
Protein: 3g
Substitutions for ingredients:
- You can use any type of fruit in place of the strawberries, such as blueberries or raspberries.
- You can use store-bought lemon curd instead of making your own.
Variations:
- Add a layer of whipped cream on top of the strawberries.
- Add a layer of vanilla pastry cream on top of the lemon curd before adding the strawberries.
- Use a graham cracker crust instead of a pastry crust.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture.
- Chill the dough before rolling it out to prevent it from sticking to the rolling pin.
- Use a sharp knife to slice the strawberries for a clean cut.
- Let the tart cool completely before slicing it to prevent the filling from spilling out.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Serve the tart cold.
Presentation ideas:
Serve the tart on a decorative platter.
Garnishes:
Garnish the tart with fresh mint leaves.
Pairings:
Serve the tart with a cup of tea or coffee.
Suggested side dishes:
Serve the tart with a side of fresh fruit.
Troubleshooting advice:
- If the dough is too dry, add a little more ice water.
- If the crust is too hard, reduce the baking time.
Food safety advice:
- Make sure the eggs are cooked to a safe temperature of 160°F.
- Wash your hands and all surfaces thoroughly before preparing the tart.
Food history:
Tarts have been around since the Middle Ages and were originally made with meat fillings. Sweet tarts became popular in the 16th century.
Flavor profiles:
The tart has a sweet and tangy flavor from the strawberries and lemon curd.
Serving suggestions:
Serve the tart as a dessert for a dinner party or special occasion.
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