Lemon Tart

Ingredients

• ¼ tsp. table salt
• 1 Tbs. water
• ¾ cup granulated sugar
• 1 tsp. finely grated lemon zest
• ¼ cup confectioners' sugar
• 2 to 3 Tbs. granulated sugar
• 1 large egg yolk
• + 9 more ingredients
• • 1 Tbs. all-purpose flour
  • ²/₃ cup strained fresh lemon juice (from about 3 lemons)
  • 3 large eggs, at room temperature
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into ½-inch pieces
  • 6 oz. frozen unsweetened strawberries (about 14 whole berries)
  • 4-½ oz. (1 cup) all-purpose flour; more for dusting
  • Pinch table salt
  • ¼ tsp. pure vanilla extract
  • ¹/₃ cup boiling water

Combine the flour, confectioners' sugar, and salt in a food processor. Process briefly to blend. Add the chilled butter pieces and pulse until the butter is no bigger than small peas (about 1/4 inch). Add the egg yolk and drizzle the water over the mixture. Pulse briefly until the dough forms a l...

View full recipe at Fine Cooking