Strawberries complement a lemon curd filling encased in a delicate pastry shell.
| 1/2 |
|
(17 1/4-ounce) package (1 sheet) frozen puff pastry sheets, thawed |
| 1 |
|
egg yolk, slightly beaten |
| 2/3 |
|
cup sugar |
| 1/2 |
|
cup LAND O LAKES® Butter |
| 1/4 |
|
cup lemon juice |
| 3 |
|
egg yolks |
| 1 |
|
tablespoon cornstarch |
| 1 |
|
tablespoon freshly grated lemon peel |
Roll out pastry on lightly floured surface into 14x9-inch rectangle. Cut out 8-inch circle from dough. Cut 6 circles with 2-inch round cookie cutter from remaining dough. Cut 2-inch circles in half.
Sprinkle ungreased baking sheet with cold water; place 8-inch circle onto baking sheet. Brush pastry with beaten egg yolk; prick dough with fork. Place half-circles around outside edge of pastry. Brush with remaining egg yolk. Refrigerate 15 minutes.
Heat oven to 425°F.
Bake for 15 to 17 minutes or until golden brown. Cool completely.
Combine all filling ingredients in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil (5 to 6 minutes). Boil 1 minute. Cover surface with plastic food wrap; cool to room temperature. Pour filling into pastry; refrigerate until firm (2 to 3 hours).
To serve, arrange strawberries on top of filling and garnish with sweetened whipped cream.
