Pastry for single crust
9-inch pie
2 larg 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
3 tablespoons butter or margarine, melted and cooled
1/3 cup melted 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).
Bake in 375*F (190*C)
oven 20 to 25 minutes until golden and filling is set. Cool on
rack.
Arrange remaining whole
strawberries, stem ends 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.
