Rosemary and Strawberry Tart

My first Seasonal Strawberry Tart. And direct hit. )))  All my expectation were justified )) I like rosmary, I adore strawberry and I love tarts ))  Whant to follow?  

For dough:

1 cup AP flour

1 stick butter
3 oz sugar
1 eggzest from 1 lemon
3 drops of vanilla extraite
pinch of salt

Mix butter, sugar, salt, zest and vanilla. Pour egg and stir until smooth. Add flour and knead the dough quickly. Make a ball, wrap into a film and fridge at least 1 hour. 

Roll out the dough, put onto the pan, layed with greased parchment paper. Put over another sheet of paper and beans in order daogh not the increase and put into preheated for 375F oven for 20 minutes or until golden. 

I used only 2/3 of this dough and the rest part went to the Strawberry Meringue Tart.

Filling:
1/2 l milk
3 egg yolk
100 g sugar
35 g AP flour
25 g corn stark
2 sprigs of fresh rosemary  (or dry)

Stir corn stark with 2 tbs of milk. Bring to a boil the rest part of milk with rosemary,  let to infuse, discard rosmary. 

Stir yolks with sugar, add flour and stark, stir again.  Pour hot milk with a thin stream, stirring constantly.

Cook on low heat with constant stirring until thick. Pour into a baked base and cool.

Coverage:
500 grams of strawberries
juice of 1 / 2 lemon
2 tablespoons honey
7 grams of gelatin
1 sprig of fresh rosemary (I came around, decorated my tart with sprigs of chickpea)

Strawberries (entire or halved) put on the tart. Mix lemon juice with honey and 1/2 cup of water, add gelatin and heat to dissolve it. Cover berries with jelly using brush, garnish with rosemary herbs. Refrigerate at least 2-3 hours.

Russian version here.
Thanks to karaidel and mama-fenix for sharing.