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Strawberries complement a lemon curd filling encased in a delicate pastry shell.
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.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2277
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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