| 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 |
pk |
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
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