Strawberry Lemon Tart Recipe
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- Tart tin: 23 cm
Ingredients
- Pastry
- - 200 g plain flour
- - 100 g cold unsalted butter
- - 50 g icing sugar
- - 1 egg yolk
- - 1 to 2 tablespoons cold water
- - Pinch of salt
- Lemon filling
- - 3 large eggs
- - 150 g granulated sugar
- - 120 ml fresh lemon juice
- - Zest of 2 unwaxed lemons
- - 100 g unsalted butter
- - 1 tablespoon cornflour
- Topping
- - 250 to 300 g fresh strawberries
- - 1 tablespoon jam optional
Instructions
- Combine the flour, icing sugar and salt. Rub in the cold butter, then mix in the egg yolk and enough cold water to form a dough.
- Chill the dough for 30 minutes. Roll it out and line a 23 cm tart tin.
- Chill the lined tin for 15 minutes. Line with parchment, add baking weights and bake at 180°C conventional (160°C fan) for 15 minutes.
- Remove the weights and parchment, then bake for another 8 to 12 minutes. Cool completely.
- Whisk the eggs and sugar together, then stir in the lemon juice and zest.
- Cook over gently simmering water, stirring constantly, for around 8 to 12 minutes, until the mixture thickens enough to coat the back of a spoon.
- Remove from the heat and whisk in the butter until smooth.
- Pour into the cooled pastry shell and refrigerate for at least 3 hours, until set.
- Arrange the dry, sliced strawberries over the chilled filling.
- If desired, brush the fruit with warmed, thinned jam. Keep refrigerated until serving.
Notes
Note: Use cold butter for the pastry, fresh lemon juice for the filling and completely dry strawberries for the topping. The tart can be made a day ahead, although the freshest strawberry topping is best added shortly before serving.
Optional firmer filling: Whisk 1 tablespoon of cornflour into the eggs and sugar before adding the lemon juice and zest. Cook until thickened, then add the butter. The filling will have a more custard-like texture than traditional lemon curd.
Estimated nutrition per serving: Approximately 430 to 480 calories, depending on the ingredients and portion size. This is an estimate rather than a laboratory-tested value.