Strawberry Lemon Curd Tart Recipe

How to Make Strawberry Lemon Curd Tart

1. **Make the Lemon Curd:**
2. In a heavy-bottomed saucepan, whisk together 3 large eggs, 1 cup granulated sugar, and 1/2 cup freshly squeezed lemon juice until well combined.
3. Add 1/2 cup (1 stick) unsalted butter, cut into cubes, and the zest of 1 lemon.
4. Cook over medium heat, stirring constantly, until the curd thickens to a pudding-like consistency (it will coat the back of a spoon), about 8-10 minutes. Do not boil.
5. Strain the curd through a fine-mesh sieve into a bowl to remove any lumps.
6. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming.
7. Refrigerate for at least 2 hours, or preferably overnight.
8. **Make the Crust:**
9. In a food processor, combine 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Pulse 5-7 times until combined.
10. Add 1 cup (2 sticks) chilled, cubed unsalted butter. Pulse using on/off turns until the mixture resembles coarse crumbs.
11. Add 2 tablespoons heavy cream and 1 large egg yolk. Pulse until the dough just comes together. Add more cream, 1 teaspoon at a time, if needed.
12. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 1 hour.
13. On a lightly floured surface, roll out the dough into a 13-inch circle.
14. Carefully transfer the dough to a 9-inch tart pan with a removable bottom.
15. Trim the overhang to 1/2 inch, fold the overhang under and crimp the edges to create a double-thick crust.
16. Prick the bottom of the crust all over with a fork.
17. Refrigerate for 1 hour.
18. Preheat oven to 400°F (200°C).
19. Bake the crust for 20-25 minutes, or until golden brown. Use the back of a fork to gently press down on any bubbles that form.
20. Let the crust cool completely on a wire rack.
21. **Assemble the Tart:**
22. Spread the chilled lemon curd evenly into the cooled crust.
23. Arrange the sliced strawberries in the curd.
24. Gently warm 1/4 cup of strawberry jam in a small saucepan to thin it.
25. Brush the warm jam over the strawberries.
26. Refrigerate the tart for at least 1 hour, or up to 6 hours, to allow the glaze to set.
27. Carefully release the tart from the pan and serve.