Strawberry Tart Recipe - Cooking Index
Strawberry Tart Recipe - Cooking Index
| Pate Sable' | ||
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1/2 cup | 99g / 3.5oz | Sugar - (plus 2 tbsp.) |
| 1/2 cup | 99g / 3.5oz | Unsalted butter - chilled, cut in 1/2-in pcs |
| 1 | Egg yolk | |
| 1 tablespoon | 15ml | Cold water |
| Pastry Cream | ||
| 1 cup | 237ml | Milk |
| 3 | Egg yolks | |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 2 1/2 tablespoons | 37ml | All-purpose flour |
| 2 tablespoons | 30ml | Unsalted butter |
| 1 teaspoon | 5ml | Vanilla |
| Butter - (additional) | ||
| 1/4 cup | 49g / 1.7oz | Unsalted butter - at room temperature |
| 2 | Fresh strawberries - hulled | |
| 2 oz | 56g | Currant jelly - up to 3 |
| For Garnish | ||
| Toasted almonds - sliced | ||
| Powdered sugar |
For pate sable': Preheat oven to 350F. Line 10-inch tart pan (with removable bottom) with circle of parchment paper; set aside.
Combine flour, sugar and butter in processor and mix until consistency of coarse meal. Combine yolk and water in small bowl. With machine running, add yolk mixture through feed tube and mix until dough begins to form ball.
Roll dough between sheets of waxed paper into 10-inch circle. Remove top paper and invert pastry into tart pan; peel off remaining paper. Prick pastry thoroughly with fork. Bake until cookie is well browned, 15 to 20 minutes, ""watching carefully after 15 minutes as it will darken quickly"" . Cool completely.
For pastry cream: Bring milk to boil in heavy 1 1/2-quart saucepan over medium heat. Meanwhile, combine yolks and sugar in small bowl and whisk to blend. Add flour and beat just until completely mixed. When milk is boiling, gradually stir about 1/3 into yolk mixture and blend completely. Pour back into saucepan and, whisking constantly, bring to boil over medium heat. Reduce heat and whisk until mixture is thickened, about 2 to 3 minutes.
Remove from heat and blend in 2 Tbsp. butter with vanilla, stirring until butter melts. Pour into bowl and spread light film of butter completely over top "or" set plastic wrap directly on surface (this prevents skin from forming). Refrigerate until chilled and firm.
To assemble: Up to 6 hours before serving, set cookie on serving plate. Using brush, spread 1/4 cup butter liberally over top (you may not need entire amount, but be sure to get butter in all fork holes to keep crust flaky).
Stir pastry cream with wooden spoon or rubber spatuala until spreadable; ""do NOT use whisk or electric mixer or cream will thin and be runny"" . Using brush, spread cream 1/8 inch thick over entire cookie. Place strawberries stem end down in concentric circles to cover top.
Press jelly through strainer into small saucepan to break up any lumps. Bring to boil over medium heat. Immediately brush over strawberries and outer edge of crust to glaze completely.
Place almonds over outer row of berries. Set 7-inch circle of waxed paper over center of tart and liberally sprinkle almonds with powdered sugar. Carefully remove paper and discard. Refrigerate tart until ready to serve.
NOTE: Tart is very delicate. Be careful when moving it or cookie base might break.
(from Bon Appetit, April 1981)
8-10 servings (well, that depends on who's eating!)
Source:
Tess Mercer
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