Cookies, Candy & Desserts |
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Strawberry Tart - 1998
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
Pastry
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.
Pastry
- 1 cup flour -- sifted
- 3 tablespoons sugar
- ¼ teaspoon salt
- 6 tablespoons butter -- cold
- 1 teaspoon lemon rind -- grated
- 1 egg white -- unbeaten
- 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
- 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.
