STRAWBERRY CROWN TART

Pastry for single crust 9-inch pie
2 eggs
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
1/2 cup flour
3 tablespoons butter or margarine, melted and cooled
1/3 cup melted currant jelly
2 pint baskets fresh California strawberries, stemmed

Press pastry into 9-inch tart pan with removable bottom. Prick all over with fork.

Bake in 425-degree oven 10 to 12 minutes, just until pastry begins to brown. Remove to rack to cool.

In mixer bowl beat eggs, sugar, lemon juice, peel and vanilla until thick and pale, about 10 minutes.

Gently fold in one-third of the flour, then one-third of the butter. Continue folding in, alternating flour and butter until all has been incorporated. (Do not over mix.)

Brush bottom of tart shell with some of the jelly.

Slice about 1/2 basket of the strawberries and arrange over jelly.

Pour batter over strawberries (it will not quite cover).

Bake in 375-degree oven 20 to 25 minutes until golden and filling is set. Cool on rack.

Arrange remaining whole strawberries, stem ends down, on top of tart.

Brush with remaining melted jelly.

Makes 8 servings
Source: California Strawberry Commission