American Beauty Strawberry Tart
Yield: 6 to 8 Servings
Pastry for single crust 9-inch pie
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
1/2 cup flour
3 tablespoons butter or margarine, melted and cooled
1/3 cup melted current jelly
2 pint baskets fresh California strawberries, stemmed
Line 9-inch tart pan with removable bottom with pastry. Prick all over with folk; bake in 425 degree oven 10-12 minutes, just until pastry begins to brown. Remove to rack to cool. In mixer bowl beat eggs, sugar, lemon juice, peel and vanilla until thick and pale, about 10 minutes. Gently fold in 1/3 of the flour, then 1/3 of the butter. Continue folding in, alternating flour and butter until all has been incorporated. (Do not overmix). Brush bottom of tart shell with some of the jelly. Slice about 1/2 basket of the strawberries (it will not quite cover). Bake in 375 degree oven 20-25 minutes until golden and filling is set. Cool on rack. Arrange remaining whole strawberries, stem ends down, over top of tart. Brush with remaining melted jelly.
Thanks to the California Strawberry Commission for this great recipe.