Directions

• CrustPulse together flour, sugar, salt, and butter in a food processor until mixture resembles coarse meal (butter lumps are fine).
• In a separate bowl, whisk together egg yolk, vanilla, lemon juice. and water. Drizzle liquid over flour mixture, and pulse until mixture comes together.
• Prepare to knead dough by flouring your hands and a cutting board. Gently knead flour mixture to form a ball or oval shape.
• Press dough evenly into the bottom and sides of a ten-inch tart. Prick the base of the tart shell with a fork. Place into freezer for ten minutes.
• Preheat oven to 375°F. Remove tart from freezer, line with foil and fill with pie weights to keep crust smooth.
• Bake for twenty minutes, or until sides are golden. Remove tart from oven and carefully remove foil and weights.
• Return to oven and continue baking for twenty minutes. Remove from oven; set aside to cool for thirty to forty-five minutes.
• FillingIn a saucepan, mix sugar, cornstarch, and salt. Add water, egg yolk, and lemon juice. Cook over medium heat, stirring constantly, until thickened.
• Remove from heat; add lemon peel and butter; mix well. Pour evenly into cooled crust.
• GlazeCombine sugar, gelatin, and cornstarch.
• Bring water to a boil in a saucepan. Whisk in dry ingredients and cook until mixture thickens. Remove saucepan from heat and cool to room temperature.
• Dip each strawberry into the glaze and arrange attractively on top of the tart filling. Chill for 2 hours before serving.