Strawberry Lemon Tart with Walnut Crust
Inspired by techniques from NYT Cooking.
A quick lemon tart with a nutty pressed walnut crust, glazed with jam and crowned with fresh strawberries.
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Method
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Equipment
- food processor
- 23 cm loose-based straight-sided tart tin
- baking tray
- mixing bowl
- whisk
- small saucepan
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 367 kcal |
| Protein | 6.2 g |
| Carbohydrate | 41.7 g |
| of which sugars | 34.3 g |
| of which free sugars | 31.4 g |
| Fat | 21.1 g |
| of which saturates | 7.2 g |
| Fibre | 2.3 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Walnut crust
- 120 g walnuts
- 15 g fine dried breadcrumbs
- 35 g caster sugar
- 100 g strawberry jam, divided
Lemon filling
- 4 large eggs
- 165 g caster sugar
- 0.5 g fine sea salt or table salt a pinch
- 80 ml lemon juice
- 85 g unsalted butter, melted and cooled
Topping
- 400 g strawberries, hulled and halved lengthways
- 1
Nut base. heat the oven to 190 °C (170 °C fan). Process the walnuts, breadcrumbs and 35 g sugar until finely ground but not pasty. Press over the base and sides of the tin and set it on the tray. Stop processing once fine; over-blended walnuts turn oily.
- 2
Pre-bake. bake about 10 min, until the edges just colour. Spread 40 g of the jam thinly over the base. Turn the oven down to 180 °C (160 °C fan).
- 3
Custard. whisk the eggs with the 165 g sugar, salt and lemon juice, then stir in the cooled butter.
- 4
Bake. pour into the case and bake 30-35 min, until the filling is set with no liquid wobble in the centre. Cool to room temperature on the rack. Setting the tin on a tray catches any drips from the loose base.
- 5
Decorate. warm the remaining jam until runny, brush it over the top and arrange the strawberry halves in rings, cut side down. Serve the same day.
Storage
Best on the day. Chill leftovers, loosely covered, for up to 1 day.
