Puff Pastry Strawberry Lemon Tart

• 1/2 (17 1/4-ounce) package (1 sheet) frozen puff pastry sheets, thawed
• 1 Land O Lakes Egg (yolk only), slightly beaten
• 2/3 cup sugar
• 1/2 cup Land O Lakes Butter
• 1/4 cup lemon juice
• 3 Land O Lakes Eggs (yolks only)
• 1 tablespoon cornstarch
• 1 tablespoon freshly grated lemon zest
• 1 pint strawberries, hulled, cut in half
• Land O Lakes Heavy Whipping Cream, whipped, sweetened

1. Roll out pastry on lightly floured surface into 14x9-inch rectangle.
2. Cut out 8-inch circle from dough.
3. Cut 6 circles with 2-inch round cookie cutter from remaining dough.
4. Cut 2-inch circles in half.
5. Sprinkle ungreased baking sheet with cold water; place 8-inch circle onto baking sheet.
6. Brush pastry with beaten egg yolk; prick dough with fork.
7. Place half-circles around outside edge of pastry.
8. Brush with remaining egg yolk.
9. Refrigerate 15 minutes.
10. Heat oven to 425F.
11. Bake 15-17 minutes or until golden brown.
12. Cool completely.
13. Combine all filling ingredients in 2-quart saucepan.
14. Cook over medium heat, stirring constantly, 5-6 minutes or until mixture comes to a full boil.
15. Boil 1 minute.
16. Cover surface with plastic food wrap; cool to room temperature.
17. Pour filling into pastry; refrigerate 2-3 hours or until firm
18. Arrange strawberries on top of filling and garnish with sweetened whipped cream.

pastry sheets, egg, sugar, butter, lemon juice, o lakes eggs, cornstarch, freshly grated lemon zest, strawberries, cream

Taken from www.landolakes.com/recipe/2277/puff-pastry-strawberry-lemon-tart (may not work)