Strawberry, Raspberry and Lemon Curd Tart
- Number of Servings: 10
Ingredients
Crust1½ cups unbleached all purpose flour3 tablespoons sugar¼ teaspoon salt½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes4.5 tablespoons chilled heavy whipping cream1 large egg yolkToppingRaspberries (1 large container lets you choose the best ones)Strawberries, stem ends cut flat (two pints gives you the choice of the best ones)½ cup strawberry jam (Black Raspberry works too)Dickinsons Lemon Curd 1 jarBel Gioioso Marscapone Cheese 8 oz
CRUST: Blend flour, sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 2 tablespoons cream and egg yolk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour.
DO AHEAD: Curd and dough can be made 2 days ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
Roll out dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Trim dough overhang to ½ inch; fold in and press firmly, forming 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.
TOPPING: Spread curd in crust. Stand berries in curd, cut side down. Stir jam in small saucepan over medium heat until melted; strain into small bowl. Brush jam over berries. Chill tart until glaze sets, at least 1 hour and up to 6 hours.
Remove pan sides from tart. Transfer to plate and serve.
Serving Size: Makes 1 tart- 8 servings
DO AHEAD: Curd and dough can be made 2 days ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
Roll out dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Trim dough overhang to ½ inch; fold in and press firmly, forming 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.
TOPPING: Spread curd in crust. Stand berries in curd, cut side down. Stir jam in small saucepan over medium heat until melted; strain into small bowl. Brush jam over berries. Chill tart until glaze sets, at least 1 hour and up to 6 hours.
Remove pan sides from tart. Transfer to plate and serve.
Serving Size: Makes 1 tart- 8 servings
Nutritional Info Amount Per Serving
- Calories: 383.9
- Total Fat: 17.4 g
- Cholesterol: 82.2 mg
- Sodium: 74.3 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 3.0 g
- Protein: 2.9 g