Serve soon after assembly.This easy Strawberry Puff Pastry Tart has a flaky crust thatвЂ™s topped with a delicious layer of mascarpone, strawberry champagne jam, and fresh strawberries. Place back into the refrigerator for another hour to let the curd firm up more. Spoon the strawberry lemon curd into the tart shell and spread out evenly with a small offset spatula or back of a spoon.Once the cream is finished pour it into a container and let it chill in the refrigerator for about half an hour before assembly.Once all of the butter has been added, let the mixture combine for a few minutes longer to ensure the mixture is perfectly smooth. Add in the butter pieces a few at the time and combine on high speed.Let the cream rest for a bit until it cools to about 140 degrees. Take the cream off the heat and strain it into the bowl of a food processor or blender.Keep whisking while the mixture is heating up to prevent the eggs from cooking. Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens.Combine the sugar and lemon zest together with your fingers and add to the metal bowl.Create a water bath by placing a saucepan of water over heat to simmer and placing a metal bowl unto the pan so its bottom does not touch the water.Puree the strawberries in a food processor until smooth.Remove tart shell from oven and let cool.Remove the foil and bake until golden, 12 to 15 minutes more.Line the dough with foil and fill with pie weights.Chill tart pan in refrigerator while preheating the oven to 375 degrees F.Make sure to spread the dough out and up evenly to prevent an overly thick bottom or sides. Gently press and form into the bottom and sides of an 8' round tart pan.

Turn out dough onto a lightly floured surface.

If you have trouble making it stick together add a few more drops of water.

Turn out mixture onto a piece of plastic wrap and form into a disk about 1 inch thick.

Pulse to combine until the mixture resembles coarse crumbs вЂ“ it should not be fully combined into a ball.

Combine water, vanilla, and almond extract and drizzle over the mixture.

Add in butter and pulse until butter is in pea-sized pieces.

Combine flour, sugar, salt, and lemon zest in a food processor.

SheвЂ™s really taken an interest in baking with me we made this strawberry lemon curd together, and afterwards she even helped clean up! I think IвЂ™ve found my baking assistant for the summer. But IвЂ™m still looking for ways to make the most of it, by exploring locally and taking advantage of more time together at home to involve my daughter Isabelle in my interests. This summer looks a little different in our home: no traveling, no summer camp, no pool parties. And the color just makes me happy (iвЂ™m partial to pink, if you havenвЂ™t guessed). Spooned into a crisp, buttery tart shell and topped with some fresh berries, it tastes like summer concentrated into a candy. The result is both tart and sweet at once, and wonderful on anything from toast to scones. Like many recipes involving fruit, you can adjust based on the actual fruit youвЂ™re working with. If you want to use it as a spread and want a more cohesive, spreadable consistency, you can add another egg to the curd when making it. I found that the curd will also firm up considerably more once itвЂ™s spread in a thin layer into the tart shell, so if youвЂ™re making this curd to use as a tart filling, I would go with three eggs. The curd will firm up more once itвЂ™s chilled in the refrigerator for a while. It should thicken but it will be looser than a custard. Make sure to cook it gently, stirring constantly, until it reaches 180 degrees F resist to urge to turn up the heat up high to make it cook faster.

You can use frozen strawberries instead of fresh, just make sure you cook them in a saucepan on the stove for several minutes to defrost and soften them before using them.Д«ecause of the added liquid from the strawberry puree, this curd may take longer to cook than the lemon-only curd, and it wonвЂ™t firm up as much in the saucepan. This strawberry lemon curd is the most perfect, delicate shade of pink, and it doesnвЂ™t lose its color while being cooked, so donвЂ™t worry! I used my favorite classic lemon curd recipe and adjusted it to add some perfectly ripe strawberries. WeвЂ™re in the middle of strawberry season right now, so this is a simple and beautiful way to enjoy (and preserve) some of them. IвЂ™ve made so many other fruit curds before, but IвЂ™m surprised I never mixed strawberries and lemons together. When this time of year comes around, all I want to make is fruit tarts.

This strawberry lemon curd tart is as refreshing as a glass of strawberry lemonade in this warm summer weather.

Strawberry tart