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1
Heat oven to 425F.
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2
Combine flour, 1 tablespoon sugar and salt in bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
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3
Add 1 egg yolk; mix well.
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4
Stir in enough water with fork just until flour mixture is moistened.
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5
Form dough into ball.
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6
Roll out dough between two pieces of waxed paper to 11-inch square.
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7
Remove waxed paper.
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8
Place into ungreased 9-inch square tart pan with removable bottom.
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9
Press into pan; trim excess pastry.
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10
Prick bottom and sides with fork.
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11
Bake 15-18 minutes or until lightly browned.
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12
Cool completely.
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13
Combine 2/3 cup sugar and cornstarch in 1-quart saucepan.
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14
Stir in lemon juice and 1/4 cup water.
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15
Cook over medium-high heat, stirring constantly, 2-3 minutes or until mixture comes to a boil.
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16
Remove from heat.
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17
Stir half of hot mixture into egg yolks.
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18
Return mixture to saucepan.
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19
Cook over low heat, stirring constantly, 2-3 minutes or until mixture boils and thickens.
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20
Remove from heat.
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21
Stir in 1/4 cup butter.
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22
Place plastic food wrap on surface of filling.
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23
Refrigerate at least 1 hour.
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24
Place jelly in bowl; microwave 15-30 seconds until jelly is melted.
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25
Cool 5 minutes.
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26
Spread filling into pastry; arrange strawberries on top.
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27
Drizzle with jelly just before serving.
