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Cookies, Candy & Desserts

Strawberry Tart - 1998
​​​​​​​​​Recipe courtesy of Grandma Emma Wozny

​​INGREDIENTS
Pastry
  • 1 cup  flour -- sifted
  • 3 tablespoons  sugar
  • ¼ teaspoon salt
  • 6 tablespoons  butter -- cold
  • 1 teaspoon  lemon rind -- grated
  • 1 egg white --  unbeaten
Filling
  • 3 tablespoons flour
  • ¼ cup  sugar
  • dash salt
  • ¾ cup  light cream
  • 4 egg yolk -- beaten
  • 3 tablespoons Grand Marnier
  • ½ cup  heavy cream -- whipped
Topping
  • 2 cups  strawberries
  • ½ cup  currant jelly
  • 1 tablespoon  Grand Marnier

PREPARATION
Pastry
​Combine 1 cup flour, 3 tablespoons sugar and 1/4 teaspoon salt.  Cut the cold butter into the mixture until it forms fine crumbs.  Stir in the lemon rind and unbeaten egg white until the mixture leaves the sides of the bowl clean.


Pat 2/3 of the pastry over the bottom of a foil lined 8-inch tart pan.  Press the remainder around the sides to make a 1 1/4 inch rim. Prick well.  Freeze the shell for 1 1/2 hours.  Bake at 375 degrees for 30 minutes, until golden brown.  Cool in pan, then remove to a serving plate.

Filling
Mix 3 tablespoons flour, dash of salt, and 1/4 cup sugar.  Stir in 3/4 cup light cream.  Cook, stirring until mixture thickens and boils one minute.  Slowly stir half of the hot mixture into the beaten egg 
yolks.  Stir back into the pan.  Cook and stir one minute, or until thick again.  Chill.

Fold 2 tablespoons Grand Marnier and the whipped cream into the cooled filling and spread in shell. 

Topping
Arrange 2 cup of strawberries on top of filling. 
Melt 1/2 cup currant jelly and stir in 1 tablespoon Grand Marnier.  Cool.  Brush over berries.  Chill tart until glaze is firm.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking