Strawberry Crown Tart

Preheat the oven to 375°F (190°C). Line a 9-inch pie plate with the pastry crust, prick the bottom with a fork, and bake for 10-12 minutes until the crust is set but not browned.

While the crust bakes, separate the eggs if needed and whisk the eggs with sugar until the mixture is pale and thick, about 3 minutes.

Fold in the lemon juice, grated lemon peel, and vanilla extract, stirring gently to combine.

Sprinkle the flour over the egg mixture and fold gently until no dry flour remains visible. Gently fold in the cooled melted butter in two additions.

Pour the egg custard filling into the pre-baked pie crust and spread evenly.

Bake for 20-25 minutes until the custard is set but still slightly jiggly in the very center, and the top is golden.

Remove the tart from the oven and allow it to cool completely on a wire rack, about 20 minutes.

Arrange the fresh strawberries stem-side down in concentric circles over the custard filling, placing them close together in a decorative crown pattern.

Brush the melted currant jelly evenly over all the strawberries to coat and glaze them.

Refrigerate the tart for at least 15 minutes before serving to set the glaze and chill the filling.