Lemon-Strawberry Tart

(Strawberry-lemon tart)
1/4 c pecans
1/4 c light brown sugar
1 c flour
1 stk butter
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 - 1/2 tsp salt

Preheat oven to 350.
Pulse pecans with brown sugar until finely ground (not paste). Add flour, butter (COLD), cinnamon, ginger, and salt and pulse until large lumps form.
Press mixture over bottom and up sides of tart pan (flour fingers).
Chill 30 min.
Bake tart shell in lower third of oven about 25 min. Transfer to rack to cool. Remove from pan when cool.

2 large eggs
1/2 c sugar
3 Tb lemon juice
1/2 stick butter
1 1/2 tsp lemon zest
1 1/2 qu strawberries
1/2 c strawberry jam

For CURD whisk 2 eggs, sugar, and lemon juice in small saucepan. Add 1/2 stick butter and zest, then stir over med heat until pudding-like.
Transfer to small bowl, press plastic wrap onto surface, and chill at least 2 hr.

Cut stems off strawberries.
Spread curd in crust. Stand berries in curd.
Strain jam into saucepan and warm briefly to thin. Brush jam over berries.
Chill at least 1 hr.
Serves 8-12