Yummy Strawberry Tart

strawberry tart, seasonal dessert, seasonal fruit, summer fruit recipe, easy, dessert

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A strawberry tart is a great summery dessert everyone will love. Serve with whipped cream on the side for an extra touch of sweetness.

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Chicago, IL

Time needed

35 min preparation + 25 min cooking

Serving Size / Yield

4 tarts

Ingredients

  • Tart:
  • 1 1/4 cups flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, diced
  • 2 tablespoons cold shortening
  • 1/4 cup ice water
  • 2 pints whole strawberries, hulled and halved
  • 1/3 cup apricot jelly
  • Pastry Cream:
  • 5 extra large egg yolks
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 1/2 cups scalded milk
  • 1 teaspoon Cognac
  • 1 tablespoon unsalted butter
  • 1 tablespoon heavy cream

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Directions

Tart:
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor. Add the butter and shortening and pulse about 10 times. Add the ice water and process until the dough comes together. Empty on well floured board and form into disk. Wrap in plastic and chill for at least 30 minutes. Preheat the oven to 375 degrees. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.

Pastry Cream:
In the bowl of an electric mixer beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch. Slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Cook, whisking constantly, for another 2 minutes until custard becomes very thick. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

Assembly:
Fill tart shells with pastry cream and arrange berries decoratively to top.

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