Lemon-Vanilla Tart with Kiwi and Strawberry

Have you seen the strawberries these days? They're amazing -- perfectly sweet, slightly tart, and super juicy. And, they're incredibly cheap. Celebrate spring with this light and lemony tart, made even more special by adding the colorful layer of fruit on top.

Oh, and if you think making a tart is complicated, think again. You probably have all the ingredients in your pantry and, as for cleaning up -- you only have one mixing bowl to clean. And maybe a spatula. It really couldn't be easier, and the presentation is stellar.  

Lemon-Vanilla Tart with Kiwi And Strawberry

9-inch refrigerated pie crust

1/2 cup granulated sugar

1 tablespoon all-purpose flour

2 large eggs

2-3 lemons (you’ll need 6 tablespoons juice and 3 teaspoons zest)

1/4 cup unsalted butter, melted

1 tablespoon vanilla extract

1/4 teaspoon ground cinnamon 
2 tablespoons strawberry preserves

1-2 kiwi fruit, peeled and sliced crosswise into rounds

8 fresh strawberries, halved 

Preheat oven to 450 degrees.

Press the pie crust into the bottom and up the sides of a 9-inch, removable bottom tart pan. Line the crust with a double-thickness of foil. Bake for 8 minutes. Remove the foil. Bake for 5 to 6 minutes, until crust is golden. Cool on a wire rack.

Reduce oven temperature to 350 degrees. 

In medium mixing bowl, combine the sugar and flour. Add the eggs and beat on medium to high speed for 3 minutes, until the mixture is light in color and slightly thickened. Gently beat in the lemon juice, lemon peel, butter, vanilla, and cinnamon. 
Spread the strawberry preserves over the bottom of the baked crust. 
Pour the egg mixture over top and place the tart pan on a baking sheet.

Bake for 20 to 25 minutes, until the filling is set.

Cool on a wire rack.

When ready to serve, arrange the kiwi slices and strawberry halves on top of the tart and slice into wedges. 

Serves 6-8

Photo: keko64