Adapted from: Reader’s Digest ~ Creative Cooking
1 cup all-purpose flour
6 tablespoons sweet butter – cut into little pieces
1 egg yolk
4 tablespoons confectioners’ sugar
1 tsp vanilla extract
¼ tsp grated lemon rind
½ cup red currant jelly
1 pint strawberries
1 cup heavy cream
Sift the flour into a bowl. Make a well in the center. Add the butter, egg yolk, confectioners’ sugar, vanilla extract, and lemon rind. Work the ingredients in the center, drawing in the flour until the dough is smooth.
Pat out the dough onto the bottom and sides of an 8-inch tart pan. Prick the bottom and sides of the dough with a fork..
Bake in a preheated 375 degree oven for 15-20 minutes, or until the pastry is a light-golden brown. Cool.
To make the glaze, put the currant jelly in a small saucepan. Melt it slowly over a low heat. Cool slightly and brush the glaze over the bottom of the pastry.
Wash and hull the strawberries and arrange them points up, over the bottom of the pastry. Brush the strawberries with the remaining currant glaze.
Just before serving, whip the cream until light and fluffy and serve with the tart.
This cookbook is a treasure of old time recipes that are too good to be left just to memory.
Enjoy with Love,