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Strawberry Crown Tart

Strawberry Crown TartHere'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.

Recipe Ingredients:

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

Cooking Directions:

  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.

*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.