Strawberry and Lemon Curd Tart

Adapted from Nestlé® and

1 1/3 cup all-purpose flour
1 Tbsp granulated sugar
1/2 cup cold butter
3 Tbsp cold water
3/4 cup Thursday Cottage Lemon Curd
3 cups fresh sliced strawberries (about 1½ lbs)
1/3 cup red currant jelly, heated

Preheat oven to 425°F. Combine flour and sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs. Sprinkle water over mixture; blend to form dough. Press dough onto the bottom and up the side of an ungreased 9-inch tart pan with a removable bottom. Prick the bottom and sides of the shell with a fork.

Bake 10–13 minutes or utnil golden and crisp. Cool completely in pan on a wire rack.

Spread the curd over the bottom of the crust. Arrange strawberries over curd; brush with jelly. Allow to set for 10 minutes. To serve, remove the side of the pan; slice tart into wedges.

Makes 8–12 servings

Per serving: 249 calories; 13g total fat; 7g saturated fat; 56mg cholesterol; 93mg sodium; 33g total carbohydrates; 3g protein;

Allergy Warning: Contains milk and eggs and wheat