Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Thursday, May 17, 2012

Strawberry Tart

We went strawberry picking and i couldn't help myself, and got home with a huge box of strawberries. The boy really likes them and can eat quite a few every day, so i like having them around during season, but not that much, so after baking a strawberry yogurt coffee cake and making a big berry salad to cater, i still found myself with quite a few strawberries.
I just love a good fruit tart, and back in NY, you can walk into any patisserie or bakery and you will find a fruit tart with a buttery crust, filled with creme patisserie and topped with sweet berries, and that's exactly what i made, since i can't find anything like it where i live now!

Printable recipe - click here
Crust (Pâté Sucrée)

1 1/2 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into bits
1 egg yolk
ice cold water

Filling (Crème Patisserie)
3 egg yolks
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 1/4 cups milk
1 cup heavy cream

35 small strawberries, cut in half

2 tablespoon strawberry jam
1 tablespoon lemon juice

Blend the flour, sugar and salt in a food processor. Add butter, and pulse a couple of times until mixture resembles a corse meal with small bits of butter about the size of a pea.
Add the egg yolk and pulse a couple of times, until yolk is incorporated and mixture resembles a fine meal.
Add ice cold water, 1 tablespoon at a time while pulsing. Add enough water until mixture is just moistened to gather and mold into a smooth ball. Wrap in plastic film and refrigerate for 1 hour and up to 3 days, or you can freeze up to 2 months.
Preheat oven to 375F.
Remove chilled dough from refrigerator and let it sit out for 15 minutes. On a lightly floured surface, roll out the dough. Lift and turn the dough as you work, keeping the work surface dusted with flour. Fit the dough into a 9 inch tart pan and press firmly against the sides and bottom. Trim off excess dough, prick dough all over with a fork, then chill dough for 30 minutes.

Bake in preheated over for 20-25 minutes, or until golden brown.
For the filling beat together egg yolks, sugar, cornstarch, flour and vanilla together. Bring the milk to a simmer in a saucepan over medium heat. Slowly pour a little of the milk mixture into the egg mixture and whisk it well and then pour that into the rest of the milk and whisk constantly over low heat until thickened. Pour custard into a bowl and cover with plastic film and set aside to cool.
Whip the heavy cream until thick and fold into custard. Spoon the custard into the pastry and spread out evenly.

Arrange strawberries over custard.
In a small saucepan, heat strawberry jam and lemon juice. Bring to a boil and simmer for a couple of minutes. Brush glaze over strawberries with a pastry brush. Refrigerate for at least 2 hours before serving.