Ingredients: |
Ingredients: Tart Crust
11 T unsalted butter, cut into 12 pieces
1/2 C confectioner's sugar
1 egg
1/2 egg yolk
1 T water
2 t vanilla
pinch of salt
1 1/2 C plus 2 T unbleached all purpose flour.
Custard
4 eggs
1 C sugar
1 t vanilla
pinch of salt
1 1/4 C whipping cream
1/2 C red currant jelly
1 pint fresh strawberries, hulled and sliced. Alternate is sliced kiwi, raspberries, blueberries or other fresh fruit. I personally don't like citrus fruits but others may...
this recipe calls for a cuisinart
Tart Pan
Parchment paper & weights or beans
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Directions: |
Directions:For Pastry:
Insert steel knife into cuisinart. Combine all ingredients except flour using 6 on/off turns and then process steady for 5 seconds. Small pieces of butter will remain. add flour and process until dough begins to mass together; do not form a ball and overprocess. Place dough in a plastic bag. Pres into a ball, flatten into a disc and refrigerate at least two hours or overnight.
Butter an 11 inch tart pan with a removable bottom. Roll pasty on a lightly floured surface into a circle about 1/8" thick. Press into bottom of the prepared tart pan.
Trim dough 1" beyond edge of pan. fold inch under to form double thickness on sides. Press firmly into place with pastry extending 1/4" above the edge of the pan. Crimp edge decoratively, prick bottom and sides of crust with fork. Refrigerate until firm, about 30 min.
Position rack in center of oven and place in preheated oven of 400º. Line pastry with parchment paper and line with dry beans or other weights. Bake until set around 12 minutes. Remove paper and beans and prick bottom and continue baking until bottom of crust is lightly browned, about 10-15 minutes.
Prepare custard:
Insert steel knife in processor. Combine eggs, sugar, vanilla and salt in work bowl and blend one minute, stopping to scrape down sides of bowl.
With machine running, pour cream through feed tube and mix 5 seconds. Reduce oven to 325º. Pour custard into crust. Bake until custard is medium brown and moves only slightly when pan is shaken, about 22-24 minutes. Cool crust completely on wire rack.
For topping:
Melt currant jelly in small saucepan over low heat. using soft pastry brush, carefully spread thin layer of melted jelly over surface of cooled custard. Arrange strawberry slices in concentric circles over top, overlapping slightly. Brush strawberries and edge of crust with remaining jelly. Crust and custard can be baked one day ahead and refrigerated. Bring to room temperature, then add strawberry topping up to several hours before serving.
Alternative is sliced kiwi, raspberries or blueberries. If making more than one, or several small tart pans, it's fun to make variations on the theme with a variety of delicious, fresh berries. |
This recipe for Strawberry Tart (or other fruit) is from