Dad’s Strawberry Tart

After introducing our American favorite to friends overseas, it soon became a much-anticipated summer treat. Make this at the height of strawberry season in July. If you order the all-purpose stabilizer from Sweet Celebrations Inc., you will be able to pipe whipped cream all around the edge of the tart. The cream will stay fresh and keep its shape; it also tastes very creamy. Strawberries are a good source of ellagic acid that has potent anticarcinogenic activity.

Graham Cracker Crust

    1 ⅓ cups graham cracker crumbs
    ½ cup unsalted butter, melted
    ¼ teaspoon salt
    1 tablespoon dark brown sugar

Strawberry Glaze

    1 cup sliced strawberries
    ¾ cup + 2 tablespoons granulated sugar
    1 cup water
    ½ teaspoon lemon zest
    1 tablespoon fresh lemon juice
    1 envelope (1 tablespoon) unflavored gelatin
    ¼ cup cornstarch
    ¼ cup premade red fruit punch
    3 drops natural red food coloring
    2 tablespoons vanilla syrup
    1 tablespoon clover honey

Whipped Cream

    1 cup whipping cream
    1 teaspoon all-purpose stabilizer
    ½ cup vanilla syrup

    3 quarts fresh strawberries

1.  Preheat oven to 350°. Set out an 11-inch in diameter by
     1-inch deep tart pan with removable base. In a large bowl,
     mix graham crumbs with butter, salt and sugar. Press into
     pan and bake 10 minutes. Cool to room temperature.
2.  Glaze: In a 2-quart saucepan over medium heat, stir strawberries,
     sugar, water, lemon zest, lemon juice and gelatin. Use a potato masher
     to crush the strawberries.

3.  In a small bowl, mix cornstarch with the red fruit punch, then  
     add some of the hot strawberry mixture. Whisk back into pan      
     until sauce is thick. Strain into large bowl; stir in coloring,          
     vanilla syrup and honey. Cool in refrigerator.

4.  Pour a thin layer of glaze over pie crust. Refrigerate.

5.  Strawberries: Cut off strawberry tops and then slice in half.  
     Start with four strawberry halves with points facing towards the
     middle of the tart. Continue adding more strawberries.

6.  Pour remaining glaze over strawberries, refrigerate 1 hour.
7.  Decorate: In a deep medium bowl, beat whipping cream until
      it starts to hold its shape, then add stabilizer and syrup. Pipe circular
      mounds of cream by piping a circle and then spiraling upwards.
      Press down into the center gently and then lift the piping tool and
      release the hand pressure on the bag at the same time. Continue all
      around the pie. Pipe long even curly patterns from the edge to the
      center of the pie.

      Makes 8 slices