-
1
Prepare the pastry cream, and refrigerate it for at least 4 hours, until cold.
-
2
While the pastry cream is chilling, prepare and bake the tart pastry, setting it aside, at room temperature, to cool completely.
-
3
Sort the strawberries.
-
4
You will need about 1 1/2 pints, or 20 ounces, to cover the tart.
-
5
Rinse the berries, remove the hulls, then place them, cut-side down and not touching, on a layer of paper towel on a tray so they can dry completely.
-
6
If needed, use a hair dryer on a gentle cool setting to make sure the berries are dry.
-
7
Whip the heavy cream until stiff.
-
8
When the pastry cream is thoroughly chilled, remove it from the refrigerator and fold in the whipped cream until completely incorporated.
-
9
Spread this mixture over the bottom of the baked tart shell.
-
10
Place the berries on the cream in concentric circles as close to each other as possible.
-
11
The berries should sit on top of the cream, so don't push them down into it.
-
12
Refrigerate the tart.
-
13
Place the jelly and the kirsch in a small saucepan, and cook over medium heat until the jelly has melted and starts to bubble.
-
14
Remove from the heat.
-
15
Remove the tart from the refrigerator, and using a pastry brush, glaze the berries with the warm jelly mixture, giving them a thin but complete coating.
-
16
Serve at once, or refrigerate -- but not more than a couple of hours, to prevent the pastry from becoming soggy -- until ready to serve.
-
17
Remove the ring from the pan before serving.
