Which is a generous act on my part, as I do not blog. However, Chris has been MIA for the past 3 days replacing the roof on our garage with help from my dad, his dad, and two brothers.
For this month’s Secret Recipe Club, we were assigned Camilla’s blog, Culinary Adventures with Camilla. Her blog has a great collection of interesting recipes from around the world, which made me want to travel (or at least visit a few good restaurants!). Camilla has a variety of recipes with unique ingredients for the adventuresome.
Chris took a quick work break Sunday morning to make this Strawberry Lemon Tart. Then I made him get back to work.
The verdict from the workers who partook was: this was a TART tart! The strawberries were an awesome compliment to the pucker of the lemons. And people went back for seconds. Thanks Camilla for sharing! It made the end of the workday even more sweet. 😉
Mix the flour, sugar and salt; then cut in the butter until the mixture resembles coarse breadcrumbs. Stir in 1/2 teaspoon of water with a fork until the mixture forms a ball. Roll out between two pieces of parchment paper. Press gently into a tart pan. Prick crust with a fork to prevent bubbling. Bake for 20 minutes at 350, or until a light golden brown.
1/2 fresh lemon juice (about 2 fresh squeezed lemons)
2 teaspoons fresh lemon zest (about 2 lemons)
1/2 cup granulated sugar
3 large eggs
6 tablespoons butter, cut into cubes
Whisk together juice, zest, sugar, and eggs in a heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
Pour into cooled tart crust. Top with strawberries. Serve!