Puff Pastry Strawberry Lemon Tart
Strawberries complement a lemon curd filling encased in a delicate pastry shell.
45 min.prep time
1/2 (17 1/4-ounce) package (1 sheet) frozen puff pastry sheets, thawed
1 egg yolk, slightly beaten
2/3 cup sugar
1/4 cup lemon juice
3 egg yolks
1 tablespoon cornstarch
1 tablespoon freshly grated lemon peel
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 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.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #6358©1995Land O'Lakes, Inc.