Strawberry Crown Tart
Here's a crown jewel of a strawberry tart that's sure to please. A tender, flaky pastry crust forms the base, sliced strawberries are covered in a creamy custard, and topped with glazed and glistening whole strawberries.
1 (9-inch) unbaked pie crust*
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
- 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.
- 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.)
- 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).
- Reduce oven temperature to 375°F (190°C) and bake for 20 to 25 minutes until golden and filling is set. Cool on rack.
- Arrange remaining whole strawberries, stem-side down, on top of tart. Brush with remaining melted jelly.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Nutritional Information Per Serving (1/8 of recipe): 282 calories; 4 g protein; 13 g fat; 38 g carbohydrate; 55 mg cholesterol.
Adapted recipe and photograph provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved.