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Ingredientes
- 1/2 c. unsalted butter room temperature (1 stick)
- 1/3 c. sugar
- 1 lrg egg yolk
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/8 tsp grnd cloves
- 1 1/3 c. all purpose flour
- 1/2 c. sugar
- 1/3 c. honey
- 1/4 c. fresh lemon juice
- 3 lrg Large eggs
- 1 1/2 Tbsp. grated lemon peel
- 3/4 tsp baking pwdr
- 1/4 tsp grnd cloves
- 1 pch salt
- 1 c. minced walnuts (about 4 ounces) Powdered sugar Halved strawberries
Direcciones
- For Crust:Mix first 6 ingredients with electric mixer till well blended. Add in flour and mix till just combined. Gather dough into ball; flatten to disk.
- Wrap in plastic and chill at least 1 hour. (Can be prepared 1 day ahead. Let dough soften slightly before continuing.)
- Preheat oven to 350F. Butter and flour 9-inch-diameter tart pan with removable bottom. Roll dough out between sheets of waxed paper to 12-inch-diameter round. Remove top sheet of paper. Transfer dough to prepared pan, discarding second sheet of paper. Trim and finish edges.
- chill 15 min.
- Line dough with foil and fill with dry beans or possibly pie weights. Bake 15 min. Remove beans and foil and continue baking till crust is golden, about 15 min. Cold completely on rack. (Can be prepared 1 day
- ahead. Let stand at room temperature.)
- For Filling:Preheat oven to 350F. Mix first 8 ingredients in bowl till smooth.
- Spread walnuts in crust. Pour lemon mix over. Bake till filling is just set in center, about 35 min.
- Cold tart on rack. Sprinkle with powdered sugar. Arrange strawberry halves, points towards center, around outer edge of tart and serve.
- Serves 6 to 8.
