1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 to 3 tablespoons cold water
2/3 cup sugar
4 teaspoons cornstarch
1/4 cup lemon juice
1/4 cup water
1 tablespoon red currant jelly
3 cups sliced strawberries
Heat oven to 425°F.
Combine flour, 1 tablespoon sugar and salt in bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 1 egg yolk; mix well. Stir in enough water with fork just until flour mixture is moistened. Form dough into ball.
Roll out dough between two pieces of waxed paper to 11-inch square. Remove waxed paper. Place into ungreased 9-inch square tart pan with removable bottom. Press into pan; trim excess pastry. Prick bottom and sides with fork. Bake 15-18 minutes or until lightly browned. Cool completely.
Combine 2/3 cup sugar and cornstarch in 1-quart saucepan. Stir in lemon juice and 1/4 cup water. Cook over medium-high heat, stirring constantly, 2-3 minutes or until mixture comes to a boil. Remove from heat. Stir half of hot mixture into egg yolks. Return mixture to saucepan. Cook over low heat, stirring constantly, 2-3 minutes or until mixture boils and thickens. Remove from heat. Stir in 1/4 cup butter. Place plastic food wrap on surface of filling. Refrigerate at least 1 hour.
Place jelly in bowl; microwave 15-30 seconds until jelly is melted. Cool 5 minutes.
Spread filling into pastry; arrange strawberries on top. Drizzle with jelly just before serving.
- Substitute 1 (12-ounce) jar lemon curd for filling.
- Prepare and refrigerate filling up to 24 hours ahead.
- Roll dough into 11-inch circle. Place into ungreased 9-inch round tart pan with removable bottom.
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