Ingredients:
2 sticks unsalted sweet butter
2 cups all purpose flour
1/3 cup sugar or 1/2 cup confectioners sugar
pinch of baking powder
6 oz. clear apple jelly (for glaze)
Approximately 24 medium strawberries cored and, cleaned
1 1/2 cup semi-sweet chocolate chips
1 tablespoon heavy cream, milk or unsalted butter.
1. Make Shortbread crust:
1 cup soft unsalted sweet butter (2 sticks)
2 cups all purpose flour
1/3 cup granulated sugar or 1/2 Cup confectioner's sugar
1 tiny pinch of baking powder
Combine all ingredients in a food processor with the blade until the dough forms a sticky ball.
Spray pan with non-stick Pam. Press crust evenly onto bottom and, sides.
Bake: 350 degrees for 10-15 minutes. Bake to cookie consistency , do not brown. Chill to room temp.2. Warm 6oz. clear Apple Jelly.
3. Melt 1 1/2 to 2 Cups chocolate semi sweet chips with 1 tablespoon heavy cream (milk or butter) on a double boiler.
Pour into chilled crust. Spread evenly.
4. Arrange cleaned and, cored strawberries over warm chocolate layer.
5. Drizzle melted apple jelly over strawberries.
Chill tart. Serve when chocolate appears solid.
