- 1 recipe of tangy lemon curd, chilled (from The Nourishing Gourmet)
- 1 already prepared (baked) and cooled, almond pie crust
- 2 to 3 cups sliced, fresh strawberries
- 2 teaspoons rapadura, sucanat, or maple sugar
Remove tops of strawberries, then slice in quarters. Place sliced strawberries in a medium bowl and sprinkle 2 teaspons rapadura. Gently toss to coat and store in refrigerator for 1 to 2 hours, until chilled and slightly juicy.
Meanwhile, fill prepared crust with chilled lemon curd. Refrigerate until set.
When strawberries are ready, place them on top of the lemon curd and layer evenly to cover; pour any strawberry juice over the top.
Re-chill for 1 or 2 hours before serving, if desired.
Makes 1 – 9 inch tart.