Sour Cream Lemon Tart with Strawberry Compote Glaze

Prep time 40 minutes/Cook time 40

Ingredients:

Tart Pan
Dough for 1 simple pie crust
2 eggs
1 cup white sugar
1 – 8 oz container sour cream
1 package cream cheese @ room temperature
2 t finely grated lemon zest
Juice from one lemon
2 T flour
1 t pure vanilla extract
Butter to grease pan
Parchment paper to line bottom

Direction:

• Line the bottom of the tart pan with a bit of butter and a piece of parchment paper cut to the same size circle. Then butter the sides of the pan. Push the pie crush dough into the pan, and up the sides, and trip so it’s no higher than the top of the pan. Prick with fork. Cook in a 400 degree oven for 9 minutes. Take out and cool on a wire rack.
• In the meantime, mix eggs and sugar until well blended. I used a whisk and some muscle. You can use an electric hand mixer, too. Add the cream cheese and pulse to incorporate then on high to mix thoroughly. Then add the sour cream and the lemon juice, vanilla, zest, flour. Mix till very smooth but don’t aerate. Stop after about 20 seconds with the electric mixer. Pour into the crust but don’t overfill. Put in a 350 degree oven for 35 minutes. The center will be set.
• Remove from oven, and let cool for about an hour on the stove top. Lift the tart out of the pan. Then put the glaze on. (SEE BELOW). Then cover and keep in fridge for 3 hours to chill. Serve with a mint sprig, or whipped cream.

Glaze:

½ C strawberry jam
1 t lemon juice
½ t vanilla
2 T simple syrup
Warm all ingredients in a sauce pan. Not hot! Just warm and mixed. Pour over the cooled tart, roll around gently to get to the edges.