Strawberry-Lemon Tarts

Whipped cream flavored with lemon curd makes a delicious filling for Strawberry-Lemon Tarts.

Strawberry-Lemon Tarts
Yield: 8 tarts • Preparation: 45 minutes • Refrigerate: 2 hours • Bake: 7 minutes
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  1. 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
  2. 1 cup cold heavy whipping cream
  3. 1 tablespoon confectioners’ sugar
  4. ¼ teaspoon vanilla extract
  5. 1 (10-ounce) jar lemon curd, such as Dickinson’s
  6. 4 cups whole strawberries
  7. ⅓ cup strawberry jelly, melted
  1. Preheat oven to 450°.
  2. Using a 4-inch round cutter, cut 8 rounds from pie dough. Press into 8 (4-inch) tart pans with removable bottoms, trimming edges of dough as necessary. Refrigerate for 30 minutes. Prick bottoms of tarts with a fork before baking.
  3. Bake until light golden brown, approximately 7 minutes. Transfer to wire racks, and let cool completely. Remove tart shells from pans.
  4. In a small bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with an electric mixer until stiff peaks form.
  5. In a small bowl, stir lemon curd vigorously until smooth and creamy. Add whipped cream, folding to incorporate. Cover, and refrigerate for 2 hours.
  6. Divide chilled mixture among tart shells. Trim stems from strawberries, and cut in half, reserving 8 whole strawberries.
  7. Place a strawberry half in the center of each tart. Arrange strawberry halves on tarts with points toward center, propping points on center strawberry. Place a whole strawberry in the center. Brush strawberries with melted jelly.
  8. Serve immediately.
  1. •Tart shells can be made earlier in the day and stored in an airtight container. Lemon filling can be made a day in advance and refrigerated, covered. Tarts can be assembled an hour in advance, covered lightly with plastic wrap, and refrigerated until needed.
TeaTime Magazine

 From TeaTime May/June 2014


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