Strawberry Tart - Tarte Fraise
Ingredients
Pastry
210g plain flour
100g unsalted butter, cubbed and chilled
100g icing or confectioners sugar
2 tbsps ground almonds
1 tsp salt
1 egg whisked
Pastry Cream
370ml full cream milk
25g unsalted butter
3 egg yolks (keep the whites in a zip lock bag in the freezer to make a pavlova)
80g caster sugar
20g plain flour
25g cornflour
Apricot Glaze
3 large spoonfuls of apricot jam
dash of water
Tart
500g strawberries
4 mint leaves
Makes enough for 10
Method
Start by making the pastry. Place the flour, sugar, salt and ground almonds in a bowl and whisk to combine
Add the butter and then with your fingers and palms of your hands work the flour mixture with the butter until it resembles crumbs
Then add the egg and stir with a fork until combined
Pour this out onto a work bench and smear with the palm of your hand until combined and a smooth dough forms
Form into a disc shape and wrap in plastic film or plastic wrap and place in the fridge for at least 30 minutes
After 30 minutes roll out on a floured surface and place in a springform tart pan. I used a rectangle one as I find this easier to roll out and cook evenly
Use the rolling pin bottom to push gently the pastry into the tin on the sides
With a fork pinch holes into the bottom of the tin lightly being careful not to go through to the bottom
Then place in a freezer overnight
Next day make the pastry cream. In a saucepan bring the milk and butter to the boil and then remove from the heat
Then in a heatproof bowl whisk the sugar and egg yolk today until they become pale and thick
Add in the flour and cornflour and whisk until combined
Pour in a third of the milk mixture and stir quickly
Then add this back to the saucepan and whisk continuously until thinkened and mixture comes the boil
Set aside in a container and place in the fridge until cooled completely
Preheat an oven to 180’c
Place baking paper on the tart base and add baking beans or rice
Put in the oven and bake for 15 minutes
Take the beans out and bake for a further 10 minutes
Allow to cool on a bench
Make the apricot glaze. In a saucepan combine the jam and water until combined
Bring to the boil
Remove from the heat until ready to use
Cut the ends off the strawberries
Place the cooled cream patisserie into the tart base
Decorate the top with the strawberries and then lightly brush on the apricot glaze
Finely slice the mint and sprinkle on top of the tart
Remove gently from the tin to a serving platter