The strawberry patch has been very productive this year. We harvested even more berries than we did last year; so far we have brought in 55 lbs where last year it was 52. This has led to a lot of fun in the kitchen for me. I made my very first strawberry rhubarb pie, I canned some strawberry jam and strawberry rhubarb jam and I made a strawberry pie. Most of them went into the freezer so they can be enjoyed the rest of the year but I kept some out for baking experiments. Today I share a Lemon Strawberry Tart Recipe that I adapted from a starting point out of The Big Sky Bounty Cookbook and next week I will have a coffee cake.

Lemon Strawberry Tart

Serves 12

Dough

1 1/2 cups all purpose flour

3 TBS granulated sugar

1/4 tsp salt

3/4 cup cold, unsalted butter cut into cubes

5 to 7 TBS ice water

For the Filling:

2 1/4 cups granulated sugar

4 large eggs

1 TBS lemon zest

3/4 cup fresh lemon juice

1/4 cup plus 1 TBS all purpose flour

1 cup sliced fresh strawberries

confectioner’s sugar for dusting

Make the dough

Whisk together the flour, sugar and salt in a bowl.

Add the cold butter and cut in with a pasty blender or two knives until the mixture looks like small peas.

Add half of the water and stir with a fork adding more water as needed just until the dough comes together.

Take out of the bowl and knead just a few times until it forms a smooth ball. Flatten slightly into a disc, wrap and refrigerate for at least an hour.

Remove dough from refrigerator and roll out to fit a 9″ wide, 1 1/2″ deep tart pan. The one I use has a removable bottom which is very convenient.

Carefully press the dough into the pan, assuring its fit. Roll your pin over the top to trim. Return the pan with the dough to the refrigerator while you make the filling.

Preheat the oven to 400°

Make the Filling:

Whisk the eggs, sugar and lemon zest together until combined. Add the lemon juice.

Add the flour and slowly whisk it in, avoiding lumps. Fold in the strawberries.

Remove the tart pan from the refrigerator and wrap it in in foil around the bottom and up the sides. Place the pan on a cookie sheet.

Carefully pour the lemon mixture into the dough

Bake in the preheated oven for 40 – 50 minutes until the tart is just set.

Let cool on a wire rack

Dust with confectioner’s sugar

How Was the Lemon Strawberry Tart Recipe?

This is a wonderful dessert. I made it for the hubby as lemon is his favorite flavor. This packs a big lemon flavor and is tart but not overwhelmingly so. The strawberries add an unexpected flavor. The rich, flaky crust is the perfect foil.

You only need a small piece because of the power the lemon packs. That small piece is very satisfying. The hubby has been enjoying it very much.

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