FILLING 3 1-pint baskets strawberries, hulled 2 tablespoons strawberry jam 1 tablespoon sugar 2 teaspoons cornstarch dissolved in 1/3 cup water 1 teaspoon fresh lemon juice SABAYON SAUCE: 4 large egg yolks 1/3 cup sugar 1/2 cup dry Sherry or dry white wine 1/2 cup chilled whipping cream For crust: Position rack in center of oven and preheat to 400°F. Lightly oil heavy large cookie sheet. On lightly floured surface roll out puff pastry sheet to 15-inch-long rectangle. Cut out 15x6-inch rectangle. Cut two 15-inch-long 3/4-inch-wide strips and two 6-inch-long 3/4-inch-wide strips from remaining pastry. Mix egg and cream in small bowl. Brush pastry rectangle with egg mixture. Sprinkle with 2 teaspoons sugar. Brush rectangle again with egg mixture; sprinkle with 2 teaspoons sugar. Place pastry strips atop edges of pastry rectangle to form border, overlapping corners and trimming to fit. Press strips firmly onto pastry to adhere. Brush pastry strips with egg mixture. Sprinkle strips with 2 teaspoons sugar. Brush strips again with egg mixture and sprinkle with sugar. Transfer pastry to prepared cookie sheet. Pierce center (not sides) of pastry all over with fork. Bake 5 minutes. Pierce again with fork to prevent puffing. Bake pastry until golden brown, about 9 minutes longer. Transfer to rack; cool. For filling: Coarsely chop enough strawberries to measure 1 cup. Set remaining strawberries aside. Combine chopped strawberries, strawberry jam, 1 tablespoon sugar, cornstarch mixture and lemon juice in small saucepan. Bring to boil, stirring constantly. Boil until thick and reduced to 1/2 cup, stirring frequently, about 3 minutes. Strain glaze into medium bowl. Chill until cold. Cut remaining strawberries in half. Toss berries with glaze. Arrange berries decoratively in tart. Spoon any remaining glaze in bowl over strawberries. Chill at least 1 hour and up to 6 hours. For sabayon: Fill large saucepan halfway with water and bring to simmer. Beat yolks and sugar in medium metal bowl 2 minutes. Mix in Sherry. Place bowl over simmering water (do not allow bottom of bowl to touch water). Using portable electric mixer, beat until mixture triples in volume and temperature registers 160°F on candy thermometer, about 10 minutes. Pour into clean bowl; refrigerate until cold, about 1 hour. Beat whipping cream in another medium bowl to soft peaks. Fold whipping cream into sabayon sauce. Slice tart and serve with sabayon sauce. dess 152b