Strawberry Lemon Tart

I CAN’T BELIEVE HOW LONG IT’S BEEN SINCE I’VE SHARED AN ACTUAL RECIPE!!!

I promise I didn’t mean for it to be this way, but with the move, settling in, and the fact that we lived without a fridge or stovetop for quite some time was pretty much the perfect storm for me not feeling like baking whatsoever. Not to mention the dusssssst from the continual construction. Trust me… nothing makes you want to bake less than a kitchen constantly covered in drywall dust haha. Although we’re still not at the finish line yet we are much closer than before, and honestly how could I miss both strawberry AND peach season and feel okay about my life??

So here we are. It’s no secret that I love me a good ol’ key lime pie, but have you ever tried buying key limes in Canada? You go from seeing them all the time in stores to having to hunt them down like some sort of lime fiend through ten different specialty stores. It’s a pain in the butt for sure. And yes, I know you can just use regular limes instead but is that REALLY key lime pie then?!

All of this got me thinking whether you could use relatively the same formula to make a lemon pie/tart instead. And why not include some of the summers most abundant and delicious other fruits to boot? That’s where this recipe came from, half key lime frustration and half strawberry lemon love. It really is a great combination and a lot easier than combing through every store in your area for the elusive little bag of key limes.

This tart just screams summer to me. Growing up I remember this place at the Farmer’s Market (I’m pretty sure the family is still there to this day) that made the most amazing lemonade with tons of fresh summer berries in it, and I feel like this is my homage to those special moments sharing a refreshing drink on a hot summer morning.

I hope that you and your family enjoy this little slice of summer.

Strawberry Lemon Tart

Makes 1 9-inch Tart

Tools: Medium size heavy bottomed pan, spatula, 9 inch tart pan (removable bottom preferable), lemon zester, lemon juicer, two medium sized bowls, cooling rack.

Ingredients:

Strawberry Sauce

• 1 cup fresh strawberries, lightly chopped

• 2 teaspoons granulated or superfine sugar

• 2 teaspoons lemon juice (can also use water)

• 1 teaspoon corn starch

Tart Crust

• 1/2 cup unsalted butter, melted and cooled slightly

• 1/4 cup white granulated sugar

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon sea salt

• 1 cup all-purpose flour

Tart Filling

• 1 414 ml can sweetened condensed milk (or about 1 1/2 smaller cans)

• 6-7 tablespoons lemon juice (the juice of about 2-3 large lemons)

• 2 teaspoons lemon zest

• 1 large egg yolk

1. To make the Strawberry Sauce: Transfer the strawberries and sugar to a medium sized heavy bottom pan over medium heat. Stir occasionally, mashing as best as you can for about 2 minutes. In a small bowl, combine the lemon juice and cornstarch and add to the strawberries. Continue stirring and mashing the strawberries for your desired thickness for another 2 minutes. Remove from heat and set aside.

2. To make the tart crust: Preheat your oven to 350F and set your baking rack in the middle of the oven. In a large bowl combine the melted butter, sugar, and vanilla. Add in the flour, stirring with a spoon or spatula to combine completely. Press the dough firmly into your tart pan bottom and sides evenly to make the crust. Bake in your preheated oven for 12-15 minutes, or until very lightly browned.

3. *While the Crust is baking* Make the tart filling: In a medium sized bowl, combine all ingredients and whisk together until uniform. Test to see if you want to add a bit more lemon juice to suit your taste level (note the taste will become more prominent after baking and chilling as well). When the crust has cooled for a few minutes out of the oven, pour the filling into it and spread evenly with a spatula.

4. Using a small spoon, place dabs of strawberry sauce over the tart filling. You may need to re-heat it slightly if it has set a lot in cooling. You’ll want to use about half of the sauce you’ve made for this part. Use a toothpick or sharp knife to swirl the sauce and tart filling together.

5. Transfer the tart back to the oven and bake for another 16-18 minutes or until the center is no longer jiggly. It will be a bit sticky on top still due to the sauce and filling.

6. Remove from the oven and set on a cooling rack to cool completely, then cover lightly and transfer to the fridge to cool for at least two hours before serving.

7. Slice and serve, garnished with your extra sauce, berries or whipped cream. Wrap the leftovers tightly, they will last in the fridge for about a week.

Happy eating! Xo