(Strawberry tart)

PATE SUCREE:

1 yolk
2 lbs. sugar
1 stick butter (1/4 lb.) unsalted
1 2/3 c. flour (plain or "pastry" flour)
Pinch salt
3 tbsp. cold water (can use 1 tbsp. lemon juice + 2 tbsp. water)

(Egg plus water should be equal to a little less than 1/2 cup.)

In food processor bowl, place flour, salt and butter, cut into tablespoons. Turn machine on and count 3. Add water and egg mixture while turning the machine on again and run until dough begins to form a mass. If too soft add a little flour before wrapping and refrigerating for at least 20 minutes.

Roll out and line individual tart molds (about 5 inches in diameter). Line with aluminium foil and fill with beans or rice. Or make a large tart mold (10 to 11 inches). Line and fill with beans. Prebake at 350 degrees for about 15 minutes until lightly browned. Remove beans, lower heat to 300 degrees and bake another 5 minutes or until nicely brown. Cool.

NOTE: You may use "Pate Brisee sucree" or "Pate demie feuillettee" for this kind of tart.

FILLING:

1 qt. or more fresh strawberries, washed and hulled
1 c. currant red jelly
2 tbsp. kirsh or sherry, etc.....

Just before serving time, arrange strawberries, points up, in neat circles into pie shell. (Nice to paint shell first with glaze.)

Heat currant jelly with 2 tablespoons liqueur. Mix until liquid. Dribble over strawberries to glaze.