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Strawberry and Lemon Curd Tart recipe

A luscious lemon curd tart topped withsliced strawberries and glazed with melted red currant jelly.

Recipe: Strawberry and LemonCurd Tart

1 1/3 cups all-purpose flour
1 tablespoon granulated sugar
1/2 cup cold butter
3 tablespoons cold water
3/4 cup canned lemon curd
3 cups fresh strawberries, sliced
1/3 cup red currant jelly, heated

  • Preheat oven to 425°F (220°C).
  • Combine flour and sugar in medium bowl.Cut in butter with pastry blender or two knives until mixtureresembles fine crumbs. Sprinkle water over mixture; blend toform dough. Press dough onto bottom and up side of ungreased9-inch tart pan with removable bottom. Prick bottom and sidesof shell with tines of fork.
  • Bake for 10 to 13 minutes or until goldenand crisp. Cool completely in pan on wire rack.
  • Spread curd over bottom of crust. Arrangestrawberries over curd; brush with jelly. Allow to set for 10minutes.
  • To serve, remove side of pan; slice tartinto wedges.

    Makes 8 servings.

    Recipe is the property of Nestl ®and, used with permission.

    Strawberry & Lemon Curd Trifle Recipe Demonstration –

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  • Comments

    1 Comment


    In a separate bowl, mix the raspberries and sliced strawberries. Heat the strawberry preserves until thinned and mix into the berries. Spoon the mascarpone into the cooled tart crust and top with the berries. Garnish with mint leaves if desired. So there I was with hands on hips, staring these little bushes down as I pondered whether it was time yet to subject them to the harsh reality of the wild outdoors where they belong. Like swallows heading back to Capistrano, is it time for my two little lemons that bloomed over the winter to face the outdoor elements?

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