Strawberry Lemon Tarts
- ¼ cup granulated sugar
- ½ cup/113 grams unsalted butter, softened
- 1½ cups all purpose flour
- ¼ teaspoon salt
- ½ cup fresh squeezed lemon juice (about 3-4 lemons)
- 2 teaspoons lemon zest (about 2 lemons)
- 1½ cup strawberries
- 1½ cups granulated sugar
- 3 large eggs
- ¼ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Confectioner’s sugar for dusting
- Preheat oven to 350°F/180°C degrees.
- Line a 9 x 13 pan with aluminum foil. Grease the foil with butter or cooking spray.
- Start with the crust. In a large bowl using an electric mixer cream together the butter and sugar.
- Add the flour and salt to the butter mixture. Mix until it looks like crumbs.
- Press the crumbly mixture into the prepared pan.
- Bake for about 15-18 minutes, or until lightly golden on the edges.
- Remove from the oven and set aside.
- Now for the filling. Put the strawberries and lemon juice in a blender. Blend until smooth (or as smooth as your blender can get it)
- Either in the blender, or in a bowl with an electric mixer, add the lemon zest, sugar, an eggs to the strawberry puree. Blend until smooth.
- Add the flour, baking powder, and salt to the strawberry mix. Mix until completely smooth.
- Pour the filling over top of the crust once.
- Bake for approximately 25 minutes, or until the filling is set with just a bit of a jiggle.
- Remove from oven and let cool completely.
- Dust lightly with confectioner’s sugar.
- Cut and serve. Store extra in the refrigerator.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/06/18/strawberry-lemon-tarts/
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