with Fresh Strawberries

Yield: 6 Servings

Ingredients

• 2 tablespoons finely grated lemon peel
• 1/2 cup sugar
• 1/2 cup butter, softened
• Dash of salt
• 1 1/3 cups all-purpose flour
• 3/4 cup cold whipped cream
• 48 chilled strawberries, with leaves and stems intact.

Instructions

1. Place the peel in a small pot of water. Bring to a boil and cook 3 minutes. Drain and reserve.

2. Combine the sugar, butter, salt, and flour in the bowl of electric mixer. Lightly beat just until a coarse meal forms. Beat in the peel by hand. Remove the dough, pat into a disk and cover with plastic wrap. Chill at least 1 hour.

3. Preheat the oven to 400 degrees.

4. Cut the dough into 2 pieces on a lightly floured board. Roll out each to form three 9 x 6-inch rectangles. Cut each rectangle in half to make four 6 x 4 ½ inch rectangles With a spatula, transfer to baking sheets. Pierce all over with a fork and bake 20 to 25 minutes, until light brown. Transfer to a wire rack and allow to cool.

5. With a small spatula, spread whipped cream over each pastry shell. Arrange the berries in rows over the cream and serve immediately or chill.