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Name: Strawberry-Lemon Cream Tart
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Egg mixed with 1 tablespoon; 1/3 c Prepared lemon curd; ; through stem end; 1/2 pk Frozen puff pastry sheets;; ; according to; ; package directions; 1/2 c Chilled whipping cream; ; (17 1/4-ounce); Sugar; 1 Basket strawberries; hulled

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INGREDIENTS

1 Egg mixed with 1 tablespoon
1/3 c Prepared lemon curd
; through stem end
1/2 pk Frozen puff pastry sheets;
; according to
; package directions
1/2 c Chilled whipping cream
; (17 1/4-ounce)
Sugar
1 Basket strawberries; hulled

Servings

INSTRUCTIONS

Whip cream to stiff peaks. Place lemon curd in medium bowl. Stir in 1/2 of whipped cream. Fold in remaining cream. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Roll pastry out on lightly floured surface to 14x11-inch rectangle. Cut 4 1-inch-wide strips off short side and 4 1-inch strips off long side. Transfer pastry rectangle to ungreased cookie sheet. Pierce with fork. Brush with some of egg glaze. Arrange 1 pastry strip on each edge of rectangle so outside edges meet, trimming as necessary, forming tart edges. Brush top of strips with egg glaze. Repeat with remaining pastry strips. Brush top of strips with egg and sprinkle with sugar. Bake tart 5 minutes. Pierce with fork if puffed. Continue baking until golden brown, about 20 minutes. Cool completely. Spread cream mixture in tart. Arrange strawberries atop lemon cream in rows, cut side down. Serves 2 to 4. Bon Appetit February 1990

NOTES

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Strawberry-Lemon Cream Tart

1 Egg mixed with 1 tablespoon
1/3 c Prepared lemon curd
 ; through stem end
1/2 pk Frozen puff pastry sheets;
 ; according to
 ; package directions
1/2 c Chilled whipping cream
 ; (17 1/4-ounce)
 Sugar
1 Basket strawberries; hulled

Whip cream to stiff peaks. Place lemon curd in medium bowl. Stir in 1/2 of  whipped cream. Fold in remaining cream. (Can be prepared 1 day ahead. Cover  and refrigerate.)    Preheat oven to 350°F. Roll pastry out on lightly floured surface to  14x11-inch rectangle. Cut 4 1-inch-wide strips off short side and 4 1-inch  strips off long side. Transfer pastry rectangle to ungreased cookie sheet.  Pierce with fork. Brush with some of egg glaze. Arrange 1 pastry strip on  each edge of rectangle so outside edges meet, trimming as necessary,  forming tart edges. Brush top of strips with egg glaze. Repeat with  remaining pastry strips. Brush top of strips with egg and sprinkle with  sugar. Bake tart 5 minutes. Pierce with fork if puffed. Continue baking  until golden brown, about 20 minutes. Cool completely.    Spread cream mixture in tart. Arrange strawberries atop lemon cream in  rows, cut side down.    Serves 2 to 4.    Bon Appetit February 1990

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Nutrition

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Serving Size: 1 Serving (135g)
Recipe Makes: 1 servings

Calories: 472
Calories from Fat: 400 (85%)

Amt Per Serving		% DV

	Total Fat 44.4g	59 %
	Saturated Fat 27.6g	138 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 1.6g
Cholesterol 164.4mg		51 %
Sodium 45.6mg		2 %
Potassium 90.3mg		2 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 0g	0 %
	Sugars, other 18.3g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 472

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