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Summer Strawberry Lemon Tart Recipe

Summer Strawberry Lemon Tart Recipe – There is nothing better when the weather gets warm than a refreshing tart. It’s not too heavy and the piquant lemon with the sweet strawberries is just perfect.  If you like, you can make the whole summer menu HERE.

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Ingredients Summer Strawberry Lemon Tart Recipe

1 1/4 cups flour
1 1/2 cup plus 1 TB sugar
1 egg
2 sticks of butter (one cold and one softened), plus 2 TB
10 eggs
6 lemons
1 pint of strawberries
1 jar of strawberry preserves (optional)

Method Summer Strawberry Lemon Tart Recipe

In a food processor, combine flour and sugar. Cut up ONE stick of very cold butter and add it. Pulse until it looks like small peas. Beat the egg and add it. When you pulse it, it should come together into a shaggy dough. If it doesn’t add water a teaspoon at a time until it does. Take out the dough, form it into a disc and chill it for 30 minutes while you make the custard. Preheat oven to 375 degrees F. Roll out the dough and put in the tart pan. Put aluminum foil over the tart and fill the center with dry beans or rice and bake for 20 minutes. Allow to cool.

In a heat-safe bowl, beat softened butter with 1 /12 cups of sugar until it is creamy. Add 5 large eggs and 4 egg yolks. Beating in one at a time. Zest and juice lemons. Add the zest and juice, mixing to combine. Heat 2 inches of water in a 2 qt saucepan to simmer. Place the bowl on top and stir with a wooden spoon until the mixture becomes a custard. Don’t walk away from it, just keep stirring. When it starts to thicken, use a whisk, then remove from the heat. Don’t let it overcook or boil. This takes about ten minutes, or so. Allow it to cool.

Fill the tart with the custard. Chill. When ready to serve, slice the strawberries and add on top. Mix a couple of TB of preserves with a little water, if you like, to glaze the strawberries.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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