Home Party Dessert Recipe
4/16/2009
Lemon Curd and Strawberries Tart
Tart shell:
2 cups all-purpose flour
1/2 cup powdered sugar
1/8 t salt
3/4 cup chilled unsalted butter,
cut into small pieces
1/4 cup sour cream
1 large egg yolk
1/2 t vanilla extract
Filling:
1 jar(11 1/4 oz)lemon curd
2~3 T lemon juice
1 cup whipping cream
2 T powdered sugar
1 1/2 pint fresh strawberries,
hulled and sliced
2 T currant jelly
>how to make<
(for the tart shell)
*In a large bowl, combine the flour, powdered sugar and salt.
*Add the pieces of butter and toss to coat with the flour.
*with your fingertips, a pastry cutter or two knives, cut the butter nto the flour until large flakes form.
*Whisk together the sour cream, egg yolk and vanilla.
*Drizzle around the edge of the flour mixture and work together with a fork.
*Add a tablespoon ice water if the dough is too dry.
Gather into a ball and transfer to a piece of plastic wrap.
*Flatten into a disk.
*Chill for at least 30 minutes, or up to 48 hours.
*Heat oven to 400 degrees.
*Spray a 9 1/2" removable-bottom tart pan with coking spray and set aside.
*On a lightly floured surface, roll the chilled dough into a 12 1/2" circle.
*Carefully fold into quarters.
*Place the point in the center of the prepared dish and unfold the dough, pressing lightly into the sides of the dish.
*Trim edge.
*Pierce lightly in several places with a fork.
*Refrigerate at least 30 minutes or freeze 15 minutes.
*Line the pastry with aluminum foil and spread a thin layer of pastry weights or dried beans over the bottom.
*Bake 20 minutes.
*Removable foil and weight.
*Reduce oven temperature to 375 degrees and put the shell back into the oven for 10 minutes.
*Cool on a rack.
(for the filling)
*In a food processor or with a whisk, beat the lemon curd with the lemon juice until smooth.
*With an electric mixer, beat the cream with the powdered sugar until soft peaks form, then fold in the lemon curd.
*Spoon into the crust, spreading evenly.
*Top with the sliced berries.
*Melt the jelly in a small saucepan and brush gently over the berries.
*Refrigerate up to 3 hours before serving.
-serves 8 to 10-
This recipe is from "Luscious Lemon Desserts"
Tart shell:
2 cups all-purpose flour
1/2 cup powdered sugar
1/8 t salt
3/4 cup chilled unsalted butter,
cut into small pieces
1/4 cup sour cream
1 large egg yolk
1/2 t vanilla extract
Filling:
1 jar(11 1/4 oz)lemon curd
2~3 T lemon juice
1 cup whipping cream
2 T powdered sugar
1 1/2 pint fresh strawberries,
hulled and sliced
2 T currant jelly
>how to make<
(for the tart shell)
*In a large bowl, combine the flour, powdered sugar and salt.
*Add the pieces of butter and toss to coat with the flour.
*with your fingertips, a pastry cutter or two knives, cut the butter nto the flour until large flakes form.
*Whisk together the sour cream, egg yolk and vanilla.
*Drizzle around the edge of the flour mixture and work together with a fork.
*Add a tablespoon ice water if the dough is too dry.
Gather into a ball and transfer to a piece of plastic wrap.
*Flatten into a disk.
*Chill for at least 30 minutes, or up to 48 hours.
*Heat oven to 400 degrees.
*Spray a 9 1/2" removable-bottom tart pan with coking spray and set aside.
*On a lightly floured surface, roll the chilled dough into a 12 1/2" circle.
*Carefully fold into quarters.
*Place the point in the center of the prepared dish and unfold the dough, pressing lightly into the sides of the dish.
*Trim edge.
*Pierce lightly in several places with a fork.
*Refrigerate at least 30 minutes or freeze 15 minutes.
*Line the pastry with aluminum foil and spread a thin layer of pastry weights or dried beans over the bottom.
*Bake 20 minutes.
*Removable foil and weight.
*Reduce oven temperature to 375 degrees and put the shell back into the oven for 10 minutes.
*Cool on a rack.
(for the filling)
*In a food processor or with a whisk, beat the lemon curd with the lemon juice until smooth.
*With an electric mixer, beat the cream with the powdered sugar until soft peaks form, then fold in the lemon curd.
*Spoon into the crust, spreading evenly.
*Top with the sliced berries.
*Melt the jelly in a small saucepan and brush gently over the berries.
*Refrigerate up to 3 hours before serving.
-serves 8 to 10-
This recipe is from "Luscious Lemon Desserts"
Labels: lemon curd, strawberry tart, Tart
4/03/2009
Easter Baskets with Lemon Curd and Strawberries
Easter Baskets:
4 frozen phyllo dough sheets, thawed
1/4 cup unsalted butter, melted
6 t dry white breadcrumbs
Lemon Curd:
1 cup sugar
3 large eggs
1 egg yolk
1/2 cup unsalted butter, cut into pieces
6 T fresh lemon juice
2 T grated lemon peel
1 pint strawberries, hulled and sliced
fresh mint sprigs (optional)
>how to make<
For baskets:
*Preheat oven to 350 degrees.
*Place 1 phyllo sheet on work surface.
*Brush with butter.
*Sprinkle 2 t breadcrumbs over.
*Top with second phyllo sheet.
*Brush with butter.
*Sprinkle 2 t breadcrumbs over.
*Top with third phyllo sheet.
*Brush with butter.
*Sprinkle remaining breadcrumbs over.
*Top with fourth phyllo sheet.
*Brush with butter.
*Cut out twelve 4" squares from phyllo.
*Brush every other cup of 2 twelve 1/2 cup muffin tins with melted butter.
*Place 1 phyllo square in each buttered cup, pressing pastry down in center and around edges to mold to cup(pastry corners should stick up).
*Bake until just golden brown and crisp, about 10 minutes.
*Remove pastry from tins and cool completely.
(Baskets can be prepared 2 days ahead.)
For curd:
*Whisk first 6 ingredients in heavy medium saucepan over low heat until butter melts.
*Cook until mixture thickens to consistency of lightly whipped cream, whisking constantly, about 5 minutes.
*Pour into bowl.
*Cover and refrigerate until cold, about 4 hours.
(Can be prepared 2 days ahead.)
Assembly:
*Spoon some berries into bottom of each phyllo basket.
*Top each with 2 1/2 T lemon curd.
*Arrange remaining berries in petal fashion atop curd.
*Garnish with mint sprigs.
Easter Baskets:
4 frozen phyllo dough sheets, thawed
1/4 cup unsalted butter, melted
6 t dry white breadcrumbs
Lemon Curd:
1 cup sugar
3 large eggs
1 egg yolk
1/2 cup unsalted butter, cut into pieces
6 T fresh lemon juice
2 T grated lemon peel
1 pint strawberries, hulled and sliced
fresh mint sprigs (optional)
>how to make<
For baskets:
*Preheat oven to 350 degrees.
*Place 1 phyllo sheet on work surface.
*Brush with butter.
*Sprinkle 2 t breadcrumbs over.
*Top with second phyllo sheet.
*Brush with butter.
*Sprinkle 2 t breadcrumbs over.
*Top with third phyllo sheet.
*Brush with butter.
*Sprinkle remaining breadcrumbs over.
*Top with fourth phyllo sheet.
*Brush with butter.
*Cut out twelve 4" squares from phyllo.
*Brush every other cup of 2 twelve 1/2 cup muffin tins with melted butter.
*Place 1 phyllo square in each buttered cup, pressing pastry down in center and around edges to mold to cup(pastry corners should stick up).
*Bake until just golden brown and crisp, about 10 minutes.
*Remove pastry from tins and cool completely.
(Baskets can be prepared 2 days ahead.)
For curd:
*Whisk first 6 ingredients in heavy medium saucepan over low heat until butter melts.
*Cook until mixture thickens to consistency of lightly whipped cream, whisking constantly, about 5 minutes.
*Pour into bowl.
*Cover and refrigerate until cold, about 4 hours.
(Can be prepared 2 days ahead.)
Assembly:
*Spoon some berries into bottom of each phyllo basket.
*Top each with 2 1/2 T lemon curd.
*Arrange remaining berries in petal fashion atop curd.
*Garnish with mint sprigs.
Labels: Easter baskets, lemon curd, Phyllo dough