Description
This Strawberry Lemon Tart features a crisp, buttery tart shell, silky lemon curd, and fresh strawberries on top. Bright, refreshing, and easy to make, it’s perfect for family gatherings, afternoon tea, or a special dessert.
Ingredients
Scale
- 1½ cups (190g) all-purpose flour
- ⅓ cup (40g) powdered sugar
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, chilled and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
- ¾ cup (150g) granulated sugar
- 3 large eggs
- ¼ cup (60ml) fresh lemon juice
- Zest of 2 lemons
- 6 tablespoons (85g) unsalted butter
- 1½ cups (225g) fresh strawberries, halved
- 2 tablespoons apricot jam (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare tart dough.
- Mix flour, powdered sugar, salt, cut in butter until coarse crumbs.
- Stir in egg yolk and cold water; chill 15 minutes.
- Press dough into tart pan, blind-bake 15–18 minutes. Cool.
- Whisk sugar and eggs; add lemon juice and zest. Cook low heat, stirring constantly.
- Fold in butter until smooth; pour into tart shell.
- Arrange strawberries on top, glaze with apricot jam if desired.
- Chill at least 2 hours. Slice and serve.
Notes
Chill tart dough before baking for crispness. Stir lemon curd constantly to avoid curdling. Pat strawberries dry if very juicy. Assemble just before serving for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg