RECIPE FOR STRAWBERRY TART RECIPES

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STRAWBERRY TART RECIPE | BBC GOOD FOOD



Strawberry tart recipe | BBC Good Food image

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

Total Time 1 hours 20 minutes

Prep Time 35 minutes

Cook Time 45 minutes

Yield Serves 12

Number Of Ingredients 14

125g unsalted butter , softened slightly
85g icing sugar
1 egg
200g plain flour , plus extra for dusting
100g strawberry jam
500g strawberries , (small hulled, large sliced)
2 tbsp apricot jam
300ml milk
150ml double cream
1 tsp vanilla extract
3 egg yolks
60g caster sugar
3½ tbsp cornflour
50g butter , cubed and softened

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, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium

STRAWBERRY TARTS RECIPE | INA GARTEN | FOOD NETWORK



Strawberry Tarts Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 2 hours 0 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 4 tarts

Number Of Ingredients 18

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream

Steps:

  • 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 fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. 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.
  • Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
  • In the bowl of an electric mixer fitted with the paddle attachment, 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.
  • With the mixer still on low, 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. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. 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.

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