Strawberry, Raspberry and Lemon Curd Tart
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Strawberry, Raspberry and Lemon Curd Tart calories by ingredient
Number of Servings: 10
Ingredients
-
Crust
1½ cups unbleached all purpose flour
3 tablespoons sugar
¼ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
4.5 tablespoons chilled heavy whipping cream
1 large egg yolk
Topping
Raspberries (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 jar
Bel Gioioso Marscapone Cheese 8 oz
Tips
May need to add a tablespoon or more of water the the crust.
This Recipe is from BON APPETITE, but with some changes! Totally Awesome!
Directions
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
