What do you make. . .
. . . for someone. . .
. . . who hates cake?
A strawberry lemon tart. . .
. . . with unsweetened vanilla cream.
I know, I know. . . there's been a lot of sweets popping up on the blog lately. I promise, there will be something savory soon. But with all of the beautiful lemons, rhubarb and strawberries that have been showing up in my CSA box lately, I just couldn't help myself. Not to mention my annual quest to satisfy a birthday that wants nothing to do with cake. This little lovely surely fit the bill. Sweet and tart in all the right places, the unsweetened whipped cream really takes it over the top. It took all my will power not to eat the entire thing the moment it was done. So, without further ado. . .
Strawberry Lemon Tart with Unsweetened Vanilla Cream
- One rounded cup all purpose flour
- 3 oz unsalted butter
- 1 tablespoon vegetable oil
- 1/2 cup + 3 tablespoons water
- 1/8 teaspoon salt
- 3-4 lemons room temperature
- 1-1/2 cup sugar
- 4 large eggs room temperature
- 1 stick of unsalted butter room temperature (1/4 lb)
- 1/8 teaspoon salt
- 1 quart fresh strawberries washed and sliced
- 1/4 cup of raspberry preserves
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
To start, I returned to my favorite no-fuss tart shell via David Lebovitz
Preheat the oven to 410.
Place the flour, water, oil, salt, and 1 tablespoon of sugar in an ovenproof bowl. Leave it in there until the butter is melted and bubbling and just beginning to brown.
Pull the bowl out of the oven with an oven mitt or cloth and use that to stabilize the hot bowl while you quickly mix in the flour. When it forms a ball and pulls away from the edges transfer it to a prepared tart tin (I didn't have one so I just used my spring form tin). The dough will be hot, so be careful. When it has cooled enough to handle, press it out into the tin with your hands, trying to keep it as even as possible. Prick all over with a fork and bake for about 10-15 minutes or until it is golden. Set aside.
While the tart was in the oven I made Ina Garten's lovely lemon curd. It's so good I could eat it with a spoon all day long. When the lemon curd was ready, I poured it into the tart shell and let it set at room temperature.
To add the strawberries, start around the exterior edge and overlap the sliced fruit until you arrive at the center. Place a whole berry there (minus the leaves of course). To finish off the tart, heat up the raspberry preserve a bit on the stove to thin it down (you can add a little water if needed) and paint the fruit with the preserves using a small brush. Allow to set.
When you are ready to serve, whip the heavy cream adding the vanilla at the end. Top each slice with a dollop of cream.
With the Kids:
*Last time in Recipes: Rhubarb Thumbprint Cookies