Ingredients Jump to Instructions ↓

  1. 2 c Flour

  2. 1 1/2c Red currant jelly

  3. 6 c Strawberries

  4. Strawberries and Glaze:

  5. 4 tb Powdered sugar

  6. 1 ts Lemon juice

  7. 1/2ts Grated lemon peel

  8. 1/2ts Vanilla

  9. 1 c Whipping cream

  10. 3 oz Cream cheese, softened

  11. Pastry Cream:

  12. 2 Egg yolks

  13. 3/4c Butter, cut in chunks

  14. 1/4c Sugar

  15. 2 tb Kirsch

Instructions Jump to Ingredients ↑

  1. + Short Pastry: 1.

  2. To prepare pastry: Stir together flour and sugar.

  3. Mix in butter with fingers until smooth.

  4. With a fork, stir in egg yolks until dough holds together.

  5. Press dough with hands to make a smooth ball.

  6. Press dough into a 12-inch tart pan or flan pan with removable bottom.

  7. Bake in a preheated 300-degree oven 30 to 40 minutes or until golden.

  8. Let cool in pan.

  9. To prepare pastry cream: Beat cream cheese in a bowl with an electric mixer.

  10. Gradually blend in whipping cream.

  11. Add vanilla, lemon peel and lemon juice.

  12. Beat until mixture is like stiffly whipped cream.

  13. Add sugar and beat until well- blended.

  14. Chill, covered, up to 24 hours.

  15. To assemble tart: Wash berries and dry well.

  16. Boil jelly and Kirsch liqueur in a small saucepan until jelly "sheets" from a spoon into drops.

  17. Paint inside of shell with a thin coating of glaze, allow to set for 5 minutes.

  18. Reserve rest of glaze.

  19. Spread pastry cream in bottom of pastry shell.

  20. PI ace _ berries on cream with largest ones in center being sure to cover entire surface of cream.

  21. With a spoon or pastry brush, apply reserved glaze over the berries, warming up the glaze, if necessary, for easy spreading.

  22. Refrigerate until ready to serve, but no longer than 2 to 3 hours.

  23. Remove from pan to serve and cut into wedges.


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