Strawberry Tart (Flan de Fraises a la Tyrolienne)

The Good Cook Techniques and Recipes: Pies and Pastries, 1981

20 minutes — 1 12-inch tart

Ingredients

1		rich short-crust dough [1] (fully baked as a tart shell - made with 1 tsp cinnamon)
1	pound	strawberries (hulled and halved - or sliced if large)
2⁄3	cup	superfine sugar
1⁄4	cup	kirsch
1	cup	heavy cream

Instructions

In a bowl, sprinkle the strawberries with 7 tablespoons of the sugar and half of the kirsch. Whip the cream with the remaining sugar and kirsch.

Spread a layer of the whipped cream in the tart shell, then mix the remaining cream with the strawberries and use this mixture to fill the shell. Serve immediately, before the pastry loses its crispness.