Pastry dough
3/4 cup all-purpose flour 1/4 cup confectioner's sugar
1/3 cup unsalted butter, softened
2 cups all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons wine or Madeira
2 eggs
Topping
6 ounces strawberry gelée
2 tablespoons brandy or other liqueur
1 box of strawberries
Pastry dough
3/4 cup all-purpose flour 1/4 cup confectioner's sugar
1/3 cup unsalted butter, softened
2 cups all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons wine or Madeira
2 eggs
Topping
6 ounces strawberry gelée
2 tablespoons brandy or other liqueur
1 box of strawberries
Pastry dough
Beat the eggs, confectioner's sugar, butter, lemon zest, and 2 tablespoons of flour until well combined
Add the remaining flour, mixing until a dough forms
Refrigerate for about 40 minutes
Preheat oven to medium temperature
Press the dough into the bottom and sides of the tart pan
Line with two sheets of parchment paper and bake until golden brown
Remove from oven, let cool slightly, then reduce heat and continue baking for an additional 5 minutes
Let cool completely
Topping
In a blender, blend together the gelée and brandy or other liqueur
Brush the bottom of the tart with some of the mixture
Arrange the strawberries in the remaining gelée and place them side by side on top of the pastry dough
Refrigerate until ready to serve.
