Jane's Lemon Curd Tart With Fresh Fruit
Author: Jane Janssen Rieso and Sock Box 10
Recipe type: Dessert
Serves: varies
- Pie dough for 1 9" tart pan. A prepared crust was used.
- 1 8½ oz jar of lemon curd (1 jar of American Spoon Lemon Curd was used)
- 2 pints blueberries (you will have a few left over)
- 2 quarts of strawberries
- 3 T peach jelly
- Grand Marnier for flavoring (approximately 1 T)
- Wash and cut off tops of strawberries and let dry.
- Rinse blueberries and dry.
- If using a bought prepared crust, follow instructions to bring crust to room temperature.
- Roll the dough as directed to fit a 9" tart.
- Press dough into tart pan and prick bottom and sides with a fork.
- Bake the shell according to instructions and cool. Watch closely.
- Spread lemon curd in the shell.
- Arrange strawberries first placing the largest strawberry in the center, flat side down.
- Work your way out to the sides and continue in a criss-cross fashion.
- Fill in with blueberries.
- Warm the jelly in a small saucepan. Stir in a tablespoon of Grand Marnier to add a little extra flavor and to thin.
- Whiskey can be used and the liquor is optional.
- Brush the jelly mixture on the fruit using a pastry brush.
- Fruit Perfect Sour Cherries by American Spoon was used in the individual tarts.
Recipe by Sock Box 10 at https://sockbox10.com/recipes/janes-lemon-curd-tart/
3.5.3208