Here's a crown jewel of a strawberry tart that's sure to please. A tender, flaky pie crust forms the base, sliced strawberries are covered in a luscious pastry cream, baked and then topped with whole fresh strawberries that glisten with melted jelly.

Strawberry Crown Tart

Pastry for 1 (9-inch) pie crust (see Basic Pie Crust 101)
2 large eggs
1/3 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour, sifted
3 tablespoons butter or margarine, melted and cooled
1/3 cup melted strawberry or currant jelly
2 pint baskets fresh California strawberries, stemmed

1. Press pastry into 9-inch tart pan with removable bottom. Prick all over with fork; bake in 425°F (220°C) oven 10 to 12 minutes, just until pastry begins to brown. Remove to rack to cool.
2. In mixer bowl, beat eggs, sugar, lemon juice, peel and vanilla until thick and pale, about 10 minutes. Gently fold in one-third of the flour, then one-third of the butter. Continue folding in, alternating flour and butter until all has been incorporated. (Do not over mix.)
3. Brush bottom of tart shell with some of the jelly. Slice about 1/2 basket of the strawberries and arrange over jelly. Pour batter over strawberries (it will not quite cover).
4. Reduce oven temperature to 375°F (190°C) and bake for 20 to 25 minutes until golden and filling is set. Cool on rack.
5. Arrange remaining whole strawberries, stem-side down, on top of tart. Brush with remaining melted jelly.

Makes 8 servings.

Nutritional Information: 282 calories; 4 g protein; 13 g fat; 38 g carbohydrate; 55 mg cholesterol.

Recipe and photograph provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved.