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CATEGORY CUISINE TAG YIELD
Dairy, Eggs February 19, Gourmet/bon 1 Servings

INGREDIENTS

1/2 c Chilled whipping cream
1/3 c Prepared lemon curd
1/2 Frozen puff pastry sheets
1 sheet thawed
according to
package directions
17 1/4-ounce
1 Egg mixed with 1 tablespoon
water glaze
Sugar
1 Basket strawberries, hulled
and halved
through stem end

INSTRUCTIONS

Whip cream to stiff peaks. Place lemon curd in medium bowl. Stir in
1/2 of whipped cream. Fold in remaining cream. (Can be prepared 1 day
ahead. Cover and refrigerate.)  Preheat oven to 350°F. Roll pastry out
on lightly floured surface to  14x11-inch rectangle. Cut 4 1-inch-wide
strips off short side and 4  1-inch strips off long side. Transfer
pastry rectangle to ungreased  cookie sheet. Pierce with fork. Brush
with some of egg glaze. Arrange  1 pastry strip on each edge of
rectangle so outside edges meet,  trimming as necessary, forming tart
edges. Brush top of strips with  egg glaze. Repeat with remaining
pastry strips. Brush top of strips  with egg and sprinkle with sugar.
Bake tart 5 minutes. Pierce with  fork if puffed. Continue baking until
golden brown, about 20 minutes.  Cool completely.  Spread cream mixture
in tart. Arrange strawberries atop lemon cream in  rows, cut side down.
Serves 2 to 4.  Bon Appetit February 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 490
Calories From Fat: 430
Total Fat: 48.8g
Cholesterol: 349mg
Sodium: 116.2mg
Potassium: 158.3mg
Carbohydrates: 5.8g
Fiber: 0g
Sugar: 2.4g
Protein: 8.7g


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