Preheat the oven to 475F. Roll out the pastry into a rectangle at least 20 inches long and approximately 1/8-inch thick. Cut the edges to form a 4 x 18-inch rectangle. From the remaining pastry, cut 3 strips 1/2-inch wide and as long as the tart. Place the rectangle on a water-sprayed baking sheet and brush the edges with the beaten egg. Build up the edges by pasting 2 strips on the long edges. Cut the third strip into 2 strips that will fit the shorter edges and attach, overlapping the ends. Prick the base of the tart with a fork. Brush the edges with beaten egg. Pre-bake for 20 minutes, until golden-brown. Cool the pie shell on a rack. Fill the pie shell with the strawberries. Heat the red currant jelly with 1/4 cup of water in a small saucepan for 10 minutes, stirring occasionally. Cool slightly then brush over the strawberries.
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1 lb puff pastry
1 egg, beaten
1 1/2 lbs strawberries
1/3 cup red currant jelly
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20
mn
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30
mn
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Prepare the tart base in the morning for that evening, refrigerate. Brush with beaten egg before baking. Prepare syrup in advance.
