Lemon Strawberry Tart

A deliciously tart filling in a pie dough crust




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

  1. Whisk together the flour, sugar and salt in a bowl.
  2. Add the cold butter and cut in with a pasty blender or two knives until the mixture looks like small peas.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the oven to 400°
  7. 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.
  8. 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.
  9. Carefully pour the lemon mixture into the dough
  10. Bake in the preheated oven for 40 – 50 minutes until the tart is just set.
  11. Let cool on a wire rack
  12. Dust with confectioner’s sugar