| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
March 1991 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter, room |
|
|
temperature 1 |
|
|
stick |
| 1/3 |
c |
Sugar |
| 1 |
|
Egg yolk |
| 1/2 |
t |
Vanilla extract |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Ground cloves |
| 1 1/3 |
c |
All purpose flour |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Honey |
| 1/4 |
c |
Fresh lemon juice |
| 3 |
|
Eggs |
| 1 1/2 |
T |
Grated lemon peel |
| 3/4 |
t |
Baking powder |
| 1/4 |
t |
Ground cloves |
| 1 |
pn |
Salt |
| 1 |
c |
Chopped walnuts, about 4 |
|
|
ounces |
|
|
Powdered sugar |
|
|
Halved strawberries |
INSTRUCTIONS
For Crust: Mix first 6 ingredients with electric mixer until well
blended. Add flour and mix until just combined. Gather dough into
ball; flatten to disk. Wrap in plastic and refrigerate at least 1
hour. (Can be prepared 1 day ahead. Let dough soften slightly before
continuing.) Preheat oven to 350F. Butter and flour 9-inch-diameter
tart pan with removable bottom. Roll dough out between sheets of waxed
paper to 12-inch-diameter round. Remove top sheet of paper. Transfer
dough to prepared pan, discarding second sheet of paper. Trim and
finish edges. refrigerate 15 minutes. Line dough with foil and fill
with dried beans or pie weights. Bake 15 minutes. Remove beans and
foil and continue baking until crust is golden brown, about 15
minutes. Cool completely on rack. (Can be prepared 1 day ahead. Let
stand at room temperature.) For Filling: Preheat oven to 350F. Mix
first 8 ingredients in bowl until smooth. Spread walnuts in crust.
Pour lemon mixture over. Bake until filling is just set in center,
about 35 minutes. Cool tart on rack. Sprinkle with powdered sugar.
Arrange strawberry halves, points towards center, around outer edge of
tart and serve. Serves 6 to 8. Bon Appetit March 1991 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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