Preheat the oven to 350°F (180°C). Roll out your pastry dough on a floured surface. The dough will be fragile, so you can keep it on the rolling pin to help transfer it to your pie dish!
Fit the dough snugly into the bottom of your pie dish and trim off any overlapping edges. Place a piece of parchment paper covered with nuts or dried vegetables (to prevent the dough from bubbling up) over your dough and bake for 15 minutes at 350°F (180°C). Before the 15 minutes is up, remove the paper so that the bottom also cooks. Keep an eye on your crust to make sure it maintains a blond color and does not overcook. Let cool on a rack for about 1 hour
Quickly rinse the strawberries, drain them and remove the stems.
When the bottom of your crust has cooled, spread the chilled pastry cream over it and place the strawberries on top in tight rows
For the nappage (the glaze): in a small saucepan over low heat, dilute 2 tablespoons of fruit jelly (or jam without fruit pieces) with 1 tablespoon of water. Make your tart shine by brushing the glaze onto the berries.
TASTE!
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Final Thoughts
Make sure your pie crust is completely cooled and your pastry cream is chilled before covering the crust with the cream, otherwise the cream will soften!
