Strawberry Lemon Tart

Cookie crust:
1 stick of butter, softened (that's 1/4 pound)
1/4 cup sugar
1 large egg
1 tsp. vanilla
1 1/2 cup flour
1/4 tsp salt
Filling:
1 11-ounce jar lemon curd (or you could make your own)
1 1/2 pints strawberries

  1. For cookie crust, beat butter with sugar until blended at low speed. Increase speed to high and beat until creamy. Reduce speed to medium, and beat in egg and vanilla. With a spoon, mix in flour and salt until dough begins to form. Use your hands to press dough into disc. Wrap this disc in plastic and refrigerate for 30 minutes.
  2. Preheat oven to 325. With floured hands, press out dough on the bottom and up the sides of an 11-inch round tart pan with a removable bottom. Refrigerate pie shell for fifteen minutes.
  3. Prick pie shell with fork in several places. Line shell with foil, fill with pie weights, dry beans or uncooked rice. Bake for fifteen minutes. Remove foil and weights and cook five more minutes, or until golden. Cook shell in the pan on a wire rack.
  4. Remove tart from sides of pan and slide onto serving platter. (Leave bottom of pan on) Spread lemon curd evenly over the bottom of the shell. Arrange strawberry halves, cut-side up, on the lemon curd. Serve with whipped cream if you like.

    Cookie crust:
    1 stick of butter, softened (that's 1/4 pound)
    1/4 cup sugar
    1 large egg
    1 tsp. vanilla
    1 1/2 cup flour
    1/4 tsp salt
    Filling:
    1 11-ounce jar lemon curd (or you could make your own)
    1 1/2 pints strawberries

    1. For cookie crust, beat butter with sugar until blended at low speed. Increase speed to high and beat until creamy. Reduce speed to medium, and beat in egg and vanilla. With a spoon, mix in flour and salt until dough begins to form. Use your hands to press dough into disc. Wrap this disc in plastic and refrigerate for 30 minutes.
    2. Preheat oven to 325. With floured hands, press out dough on the bottom and up the sides of an 11-inch round tart pan with a removable bottom. Refrigerate pie shell for fifteen minutes.
    3. Prick pie shell with fork in several places. Line shell with foil, fill with pie weights, dry beans or uncooked rice. Bake for fifteen minutes. Remove foil and weights and cook five more minutes, or until golden. Cook shell in the pan on a wire rack.
    4. Remove tart from sides of pan and slide onto serving platter. (Leave bottom of pan on) Spread lemon curd evenly over the bottom of the shell. Arrange strawberry halves, cut-side up, on the lemon curd. Serve with whipped cream if you like.

      Cookie crust:
      1 stick of butter, softened (that's 1/4 pound)
      1/4 cup sugar
      1 large egg
      1 tsp. vanilla
      1 1/2 cup flour
      1/4 tsp salt
      Filling:
      1 11-ounce jar lemon curd (or you could make your own)
      1 1/2 pints strawberries

      1. For cookie crust, beat butter with sugar until blended at low speed. Increase speed to high and beat until creamy. Reduce speed to medium, and beat in egg and vanilla. With a spoon, mix in flour and salt until dough begins to form. Use your hands to press dough into disc. Wrap this disc in plastic and refrigerate for 30 minutes.
      2. Preheat oven to 325. With floured hands, press out dough on the bottom and up the sides of an 11-inch round tart pan with a removable bottom. Refrigerate pie shell for fifteen minutes.
      3. Prick pie shell with fork in several places. Line shell with foil, fill with pie weights, dry beans or uncooked rice. Bake for fifteen minutes. Remove foil and weights and cook five more minutes, or until golden. Cook shell in the pan on a wire rack.
      4. Remove tart from sides of pan and slide onto serving platter. (Leave bottom of pan on) Spread lemon curd evenly over the bottom of the shell. Arrange strawberry halves, cut-side up, on the lemon curd. Serve with whipped cream if you like.