STRAWBERRY TART

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Strawberry Tart image

Provided by Anne Burrell

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 1/2 sticks cold butter, cut into pea-size pieces
1 cup all-purpose flour, plus extra for dusting
3/4 cup sliced almonds, toasted
Pinch kosher salt
1 egg yolk
3 to 4 tablespoons ice water
2 cups heavy cream
1 cup sugar
1 vanilla bean, scraped
4 eggs
1/3 cup cornstarch
1/2 cup milk
1 quart fresh strawberries, topped and sliced
Powdered sugar, for garnish

Steps:

  • Special Equipment: 1 pound dried beans, 10-inch tart pan
  • For the crust:
  • In the food processor combine the butter flour, almonds and salt and pulse, pulse, pulse until it looks like grated cheese, as I like to call the Parmigiano stage. Add the egg yolk and half the water and pulse; the dough should start to come together. If it does not, add the remaining water and pulse until the dough forms into a ball. Dump the "doughball" onto a floured work surface and using the heel of your hand, "schmear" it across the work surface. Repeat this process 1 to 2 more times, then form the dough into a disk, wrap it in plastic wrap and refrigerate for at least 30 to 45 minutes.
  • *TIP- this can be done up to a week in advance or frozen for a longer time.
  • Preheat the oven to 425 degrees F.
  • To roll the crust:
  • Remove the dough from the refrigerator about 10 minutes before rolling to let it soften. On a lightly floured work surface, roll the dough to 1/8 to 1/4 inch thick. Lay the dough in the tart pan. Make a small "doughball" with a little of the dough that is hanging over the edge of the tart pan. Dip the dough ball in flour and use is to carefully push the dough into the corners of the tart pan. Once the dough has been pushed into the corners of the tart pan, use the rolling pin to roll over the top edge of the tart pan to cut a clean crisp edge. Line the tart with aluminum foil, be sure to push it into the corners. This will keep the sides of the tart tall and straight and able to hold the filling. Fill the tart with the dried beans. Place in the preheated oven for 12 to 14 minutes. Remove the beans and foil and bake for another 4 to 5 minutes. The dough should be cooked through and lightly browned. Remove from the oven and cool.
  • For the pastry cream:
  • Place the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan. Whisk to combine and bring to a boil over low heat. While the cream is coming to a boil, combine the eggs and remaining 1/2 cup of sugar in a bowl and the cornstarch and milk in another bowl. Beat with a whisk to a homogeneous mixture, no big lumps of egg white! When the cream comes to a boil, remove it from the heat and discard the vanilla bean pod. *Whisk half of the cream into the egg/sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream.
  • *This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs.
  • Return the pan to a medium heat and gradually whisk in the cornstarch/milk mixture. Bring this to a boil to thicken the pastry cream. Stir frequently to prevent scorching. It is necessary to bring this mixture to a boil to cook the starch. If the mixture is not brought to a boil the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM! Transfer the mixture to a bowl and chill. This can be done really quickly over an ice bath.
  • To assemble the tart:
  • Fill the tart shell with the chilled pastry cream. Top with the sliced strawberries. You can arrange the strawberries in circles or in lines; it's up to you! Just make it look pretty. Sprinkle with powdered sugar just before serving.
  • Berry delicious!

Osama Saleem
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This strawberry tart is a work of art! It's so beautiful and delicious. I'm so impressed with how it turned out. I will definitely be making this again.


MD SeAM VAI
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I'm not a baker, but I was able to make this tart with no problems. The instructions are easy to follow and the tart turned out great. I'm so glad I tried this recipe.


Rumi Akthar
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This strawberry tart is a great way to use up leftover strawberries. I had a bunch of strawberries that were about to go bad, so I decided to make this tart. It turned out great! The tart is delicious and it's a great way to enjoy strawberries.


Mala Ademola
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This tart is perfect for summer! The strawberries are so fresh and juicy. I love the way the almond extract enhances the flavor of the strawberries. I will definitely be making this again.


Asifa Yasin
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I love this strawberry tart recipe! It's so versatile and I can use different fruits depending on what's in season. I've made it with blueberries, raspberries, and even peaches. It's always delicious.


Keith Mainland
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This strawberry tart is so easy to make and it's always a crowd-pleaser. I've made it several times for parties and it's always a hit. The crust is flaky and the filling is creamy and delicious. I highly recommend this recipe.


Dismas Ogola
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I'm not a huge fan of strawberries, but I decided to give this tart a try anyway. I'm so glad I did! The tart is perfectly balanced and the crust is amazing. I will definitely be making this again, even if I have to use a different fruit.


Hello Mai
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This tart is absolutely stunning! I made it for my daughter's birthday and she was so impressed. The flavors are perfect together and the presentation is beautiful. I will definitely be making this again for special occasions.


ALAWI SHQLAH
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I made this tart for a party and it was a huge hit! Everyone loved it. The crust was crispy and the filling was creamy and delicious. I would highly recommend this recipe to anyone looking for a showstopping dessert.


BROOKZIE87 brook
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This strawberry tart recipe is a winner! The crust is flaky and buttery, and the filling is perfectly sweet and tart. I loved the addition of the almond extract; it gave the tart a really nice flavor. I will definitely be making this again.


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