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It’s strawberry season right now and there’s no better time than this to make a delicious strawberry tart. Whether you have them growing in your garden, get them from the local farmers market or just buy them from the grocery store, strawberries are beautiful and plump right now, so let’s put them to use.
History fact: For the working class, tarts and pastries were quite a common everyday thing to make in France centuries ago because the ingredients were simple and it went a long way. On the other hand, tarts were also made artistically and consumed by the aristocracy.
Strawberries date back to around 2000 years and they appeared right through the Middle-Ages across Europe, especially in the gardens of aristocrats. Strawberries started showing up in tarts in France and soon became a popular dish throughout Europe. Strawberries were also used for medicinal purposes.
You can make your pastry pie shell or buy store bought.
|Source||Adapted from Food and Wine|
1 hour, 30 minutes
1 hour, 55 minutes
1. Combine flour, sugar and salt in food processor and pulse together
2. Add in cold cubed butter and egg and pulse until coarse and crumbly, then slowly add ice water and pulse until dough comes together
3. Turn out onto a lightly floured surface and form into a 6-7-inch disc
4. Wrap tightly in plastic wrap and refrigerate at least 1 hour
5. Roll dough back out onto lightly floured surface into a 12-inch circle Transfer to a tart pan or spring form pan
6. Gently press dough into the pan and fold over excess. Take a fork to pierce holes in the dough and refrigerate 15 minutes
7. Preheat oven at 350°F
8. Place dough in oven and bake for 20-25 minutes, or until golden brown
9. Beat together egg yolks, 3 tablespoons milk, sugar and salt in a bowl for several minutes, or until thick
10. Mix in cornstarch and transfer mixture to a saucepan
11. Heat remaining milk in a separate saucepan over low heat
12. While whisking continuously, gradually pour warmed milk into egg yolk mixture, along with vanilla extract, and cook over medium heat
13. Bring to a boil and cook for 5 minutes, or until thickened
14. Stir in heavy cream, then pour into a bowl and cover with plastic wrap (directly touching the cream) and refrigerate until thoroughly chilled
15. Once cold, whip pastry cream until smooth, then spread it out into the pastry shell and smooth over the top
16. Refrigerate for 15 minutes for firmness
17. Arrange the strawberries cut side down on top of the cream
18. Heat apricot jam over medium-low heat until melted like a liquid, then pour it evenly over the strawberries and let cool before serving
Note: tart is best served the day it’s made.