Lemon Crumb Tart

Dessert for 12? Four ingredients and 15 minutes is all you need to make this dessert wow!

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Servings 12

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( 14 ) Ratings

14 Ratings

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Bake-Off® Contest 45, 2012

Jackie Termont

Ruther Glen, Virginia

ingredients 4
Prep Time 15 min
Total Time 2 hr 20 min

Ingredients

1: roll Pillsbury® refrigerated sugar cookie dough

1: cup Pillsbury BEST® All Purpose Flour

3/4: cup Hershey’s® premier white baking chips

1: jar (10 oz) lemon curd

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Directions

1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, knead cookie dough and flour with hands until well blended. Stir in white chips. Reserve 1 cup of the mixture for topping. Press remaining mixture in 10- or 11-inch tart pan with removable bottom.
2 Bake 13 to 18 minutes or until edges just begin to brown. Cool 5 minutes. In small microwavable bowl, microwave lemon curd on High 20 to 30 seconds or until softened; stir until smooth and of spreading consistency. Spread to within 1 inch of crust edge. Sprinkle reserved crumb mixture evenly over top of tart.
3 Bake an additional 20 to 30 minutes or until light golden brown. Cool completely, about 1 hour. To serve, cut into 12 wedges. Store covered.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 6g, 6% Trans Fat 2g 2% ),
Cholesterol: 20mg; 20%;
Sodium: 170mg; 170%;
Total Carbohydrate: 54g; 54%
(Dietary Fiber 0g 0% Sugars 37g 37% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;