Strawberry and Lemon Curd Tart
Adapted from Nestlé® and Meals.com
| 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: 
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