Strawberry Crown Tart

Description
Makes 8 servings

Ingredients

 * pastry for single crust 9-inch pie
 * 2 eggs
 * ⅓ cup sugar
 * 1 tablespoon lemon juice
 * 1 teaspoon grated lemon peel
 * ½ teaspoon vanilla
 * ½ cup flour
 * 3 tablespoons butter or margarine, melted and cooled
 * ⅓ cup melted currant jelly
 * 2 pint baskets fresh California strawberries, stemmed

Directions

 * 1) Press pastry into 9-inch tart pan with removable bottom.
 * 2) Prick all over with fork; bake in 425°F oven 10 to 12 minutes, just until pastry begins to brown.
 * 3) Remove to rack to cool.
 * 4) In mixer bowl beat eggs, sugar, lemon juice, peel and vanilla until thick and pale, about 10 minutes.
 * 5) Gently fold in one-third of the flour, then one-third of the butter.
 * 6) Continue folding in, alternating flour and butter until all has been incorporated (do not over mix)
 * 7) Brush bottom of tart shell with some of the jelly.
 * 8) Slice about ½ basket of the strawberries and arrange over jelly.
 * 9) Pour batter over strawberries (it will not quite cover).
 * 10) Bake in 375°F oven 20 to 25 minutes until golden and filling is set.
 * 11) Cool on rack.
 * 12) Arrange remaining whole strawberries, stem ends down, on top of tart.
 * 13) Brush with remaining melted jelly.