Strawberry-Lemon Tart
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup chopped walnuts
- 2tablespoons dry bread crumbs
- 1cup sugar
- ⅓cup strawberry preserves
- 4eggs
- ⅓cup fresh lemon juice
- 6tablespoons cooled melted unsalted butter
- 1pint strawberries, hulled and halved lengthwise
Nutritional analysis per serving (8 servings)
360 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 6 grams protein; 49 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Place the walnuts, bread crumbs and three tablespoons of the sugar in a food processor and process until the nuts are finely ground but have not become a paste. Press the nut mixture into the bottom and sides of an eight- or nine-inch straight-sided tart pan. Place in the oven and bake about 10 minutes, until the nut crust just begins to color. Spread the crust with two tablespoons of the preserves.
- Step 3
Beat eggs with remaining sugar and lemon juice. Stir in melted butter. Pour this mixture into tart shell, return to oven and bake about 35 minutes, until custard has set.
- Step 4
Cool to room temperature, then spread the surface with the remaining preserves and arrange the strawberry slices in a pattern on top.
Private Notes
Comments
NYT editors, you should add photos to all of Florence Fabricant’s recipes—and start with this one! These days, it seems nobody uses recipes without photos, but this one is a wonder. Fast, delicious & impressive, nutritious, and unusual. Everyone I’ve made it for has been delighted. How can it have been so neglected?
Oh my, how did I miss this recipe? Lovely fast made crust whether filled with the listed filling or using a lemon curd.