Strawberry Lemon Tart with Walnut Crust
By Joe
Source: NYT Cooking.
A quick lemon tart with a nutty pressed walnut crust, glazed with jam and crowned with fresh strawberries.
Always check the labels of the products you use.
Method
- 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.
EU nutrition claims
- Low salt: 0.18 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 102 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
31.4 g per serving
62.8 % of the 50 g daily maximum · 125.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
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 Calculated from USDA FoodData Central
| 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 ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
