Strawberry-Lemon Tart

• 1 cup chopped walnuts
• 2 tablespoons dry bread crumbs
• 1 cup sugar
• 13 cup strawberry preserves
• 4 eggs
• 13 cup fresh lemon juice
• 6 tablespoons cooled melted unsalted butter
• 1 pint strawberries, hulled and halved lengthwise

1. Preheat oven to 375 degrees.
2. Place the walnuts, bread crumbs and three tablespoons of the sugar in a food processor and process until the nuts are finely ground but have not become a paste.
3. Press the nut mixture into the bottom and sides of an eight- or nine-inch straight-sided tart pan.
4. Place in the oven and bake about 10 minutes, until the nut crust just begins to color.
5. Spread the crust with two tablespoons of the preserves.
6. Beat eggs with remaining sugar and lemon juice.
7. Stir in melted butter.
8. Pour this mixture into tart shell, return to oven and bake about 35 minutes, until custard has set.
9. Cool to room temperature, then spread the surface with the remaining preserves and arrange the strawberry slices in a pattern on top.

walnuts, bread crumbs, sugar, strawberry preserves, eggs, lemon juice, butter, strawberries

Taken from cooking.nytimes.com/recipes/8434 (may not work)