Strawberry Lemon Tart with Lemon Curd

Instructions

1. Make the crust by beating the butter in a stand mixer with the paddle attachment for about a minute. Add sugar and beat till light in color, about 3 minutes. Gradually add in eggs and vanilla. Reduce speed to low and add flour and salt. Mix till dough forms and starts to pull away from the bowl.
2. Divide the dough in half and flatten each mass into a disk. Wrap both with plastic wrap and freeze one for later use. Refrigerate the other for about an hour.
3. Preheat the oven to 350º. Roll disk into a ⅛ inch thickness, on a flour-dusted surface. Fit into a 9-inch tart pan with removable bottom. Press dough against the sides of the pan, then fold excess over the top. Using a rolling pin, roll over the top of the tart pan. The excess dough will break away. Prick the bottom of the tart dough with a fork and freeze for 15 minutes.
4. To bake, put a round of parchment over the dough and fill with pie weights (or dried beans). Bake 15 minutes. Remove parchment and weights. Bake another 10 minutes. Cool on rack.
5. In a ramekin, sprinkle gelatin over the cold water. Let absorb for 5 minutes. Bring a ½ inch of water to simmer in a saucepan. Place the ramekin in water and stir until gelatin is completely melted for about a minute. Remove the ramekin and set it aside.
6. Put lemon curd into a large bowl. Stir 1 tablespoon of the cream into the gelatin. Whip the remaining cream till starts to thicken. Slowly pour in gelatin mixture, then whip to soft peaks. Stir about ¼ of cream into lemon curd to lighten. Fold remaining cream into curd till well blended.
7. Spread lemon filling into tart shell. Cover with plastic and refrigerate for at least one hour.
8. To make the glaze, microwave jelly or jam and water till hot, stir well. If there are solids in the glaze, strain.
9. To serve, arrange the strawberries in concentric circles over filling. Brush with warm glaze and serve.