PASTRY:

3/4 c. flour plus 2 tbsp.
1/4 tsp. salt
3 oz. butter, chilled
1 tsp. sugar
2-3 tbsp. ice water

FILLING:

1/2 pt. heavy cream
Vanilla
Sugar
1-2 baskets strawberries
Currant jelly, heated

Place flour on a pastry board or in a large mixing bowl. With a pastry cutter or tips of fingers work the butter, salt and sugar into the flour. Work quickly until mixture has consistency of coarse meal. Add ice water, 1 tablespoon at a time and knead lightly until pastry forms a ball. Chill at least 1 hour before rolling out. Line a 9 inch tart pan with pastry. Place tin foil inside, fill with dried beans and bake in preheated 400 oven 20-25 minutes until browned. Remove tart from pan and cool.

Method for filling: Whip cream in large bowl until it forms stiff peaks and sweeten to taste with sugar and vanilla. Spread the cream in the tart shell and arrange berries on top. Glaze with currant jelly. Serves 8.