Glazed Strawberry Tart

Makes two 10-inch pastry shells  

This glazed strawberry pie is one of my all-time favorites. Whole strawberries are arranged in apre-baked pie shell and held in place by a delicious strawberry glaze.

2 cups unbleached flour
1 cup pastry flour
11/4 teaspoons salt, divided
3/4 cup plus 3 tablespoons sugar, divided
8 tablespoons (1 stick) butter, at room temperature, cut into small pieces
1 large egg, beaten
4 tablespoons strawberry jam
1 quart strawberries
3 tablespoons cornstarch
1/2 cup whipping cream

1. In a bowl, mix the flours, 1 teaspoon salt and 2 tablespoons sugar. Add the butter and work it in until the mixture is the texture of coarse cornmeal. Add the beaten egg and just enough cold water (between 5 and 6 tablespoons) to make a pliable dough. (Alternatively, mix in a food processor but do not over-mix.) Form the dough into a ball, wrap it tightly in plastic wrap and refrigerate for 1 hour or overnight.

2. Bring the dough to room temperature. Preheat the oven to 375°F. Divide the dough in half; freeze one for future use. Roll the dough out to fit a 10-inch tart pan with removable bottom. Fit the dough to the pan, and bake for 8–10 minutes or until lightly browned. Remove the pie shell from the oven and brush immediately with the jam. Set aside to cool completely.

3. Crush 1 cup of strawberries in a small saucepan. Add ¾ cup of water, and ¼ teaspoon salt, and bring to a boil. Lower the heat and simmer for 3 minutes. Pour the mixture through a fine mesh strainer over a bowl. Press on the solids to extract as much juice as possible. Discard the solids. Add enough water to the juice to make 1 cup. Set aside.

4. In the saucepan, combine ¾ cup of sugar with the cornstarch. Mix well. Slowly whisk in the strained juice. Return the pan to the burner, bring to a boil, and cook for 3 minutes, stirring constantly until the mixture thickens, darkens in color, and is clear and smooth. Keep warm.

5. Arrange the whole strawberries in the pie shell, filling it in entirely. Spoon the glaze over each berry, coating each one. Chill the pie uncovered for several hours.

6. When ready to serve, whip the cream with the remaining 1 tablespoon of sugar. Serve a dollop of cream on each slice of pie.