Puff Pastry Strawberry Lemon Tart

Puff Pastry Strawberry Lemon Tart

Strawberries complement a lemon curd filling encased in a delicate pastry shell.

45 min. prep time
8 servings
000 Ratings



1/2 (17 1/4-ounce) package (1 sheet) frozen puff pastry sheets, thawed


2/3 cup sugar
1/4 cup lemon juice
1 tablespoon cornstarch
1 tablespoon freshly grated lemon zest


1 pint strawberries, hulled, cut in half


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 15-17 minutes or until golden brown. Cool completely.

Combine all filling ingredients in 2-quart saucepan. Cook over medium heat, stirring constantly, 5-6 minutes or until mixture comes to a full boil. Boil 1 minute. Cover surface with plastic food wrap; cool to room temperature. Pour filling into pastry; refrigerate 2-3 hours or until firm

Arrange strawberries on top of filling and garnish with sweetened whipped cream.

Nutrition Facts (1 serving)

Calories: 380

Fat: 27g

Cholesterol: 160mg

Sodium: 240mg

Carbohydrates: 34g

Dietary Fiber: 1g

Protein: 4g

Recipe #6358©1995Land O'Lakes, Inc.

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