Glazed Strawberry Tart
|Pastry||1 (For One 9 Inch Crust Pie)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Instant non fat dry milk||1⁄3 Cup (5.33 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , beaten|
|Grated lemon peel||1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|White grape juice||1⁄4 Cup (4 tbs)|
|Ripe strawberries||2 Pint, rinsed, hulled and thoroughly dried|
|Currant jelly||1⁄3 Cup (5.33 tbs)|
Line tart or pie pan with pastry; bake and set aside on wire rack to cool completely.
Combine the V3 cup sugar with the cornstarch and salt in a heavy saucepan; mix well.
Blend the nonfat dry milk with the milk and stir into the cornstarch mixture until smooth.
Bring mixture to boiling, stirring constantly; boil 2 to 3 minutes, continuing to stir.
Vigorously stir about 3 tablespoons of the hot mixture into the eggs; return to mixture in saucepan.
Cook and stir over low heat about 3 minutes, or until very thick.
Remove from heat and stir in the lemon peel and extract.
Cool slightly, then beat in the white grape juice with a hand rotary or electric beater until blended.
Spread the cooled filling in the baked shell and refrigerate until thoroughly chilled.
Top with the strawberries; set aside.
Heat jelly until melted and continue to cook about 5 minutes.
Spoon over strawberries on the tart filling.