ITALIAN STRAWBERRY TART
This tart was inspired by a plum tart often cooked by the mother of Lisa's college roommate. Due to Lisa's reckless dissemination of that recipe (which caused an overpopulation of plum tarts up and down the eastern seaboard), her recipe-exchange privileges with said mother have been revoked.
Provided by Katherine Fausset
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350°F. Lightly grease a spring-form pan.
- 2. Mix together the flour, baking powder, salt, and cinnamon in a bowl.
- 3. In a separate bowl, beat the butter and the sugar. Add the eggs and milk. Add the dry ingredients to the egg mixture and stir by hand until just moistened. Do not overmix.
- 4. Spread the mixture into the bottom of the prepared pan. Press strawberry halves deeply into the dough in a circular pattern of 2 or 3 rings. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Serve warm with whipped cream and strawberries, if desired.
STRAWBERRY TART
Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
- Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
- To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
- Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.
Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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