|I was lucky enough on Monday to pick nearly ten pounds of strawberries at Froberg Farms down in Alvin. I froze the majority of them for syrups, sauces and smoothies and Miss F has been feasting on them nearly every meal. I still had a bunch leftover, so a strawberry tart has been something I have always wanted to make. I used Ina Garten's recipe for pastry cream and Martha Stewart's recipe for the crust. Pastry cream was a lot simpler to make than I thought it would be.|
1 recipe of Martha Stewart's Pate Brise
1 recipe of Ina Garten's Pastry Cream
1 pound of fresh strawberries
Preheat the oven to 375. Prepare pie crust per recipe. Roll into the tart pan, trimming the excess edges. Lay a piece of parchment paper over the prepared crust and fill with dry beans. Bake for 15 minutes. Remove the parchment paper and beans, return to the oven for another 20 to 25 minutes, until crust is golden brown. Allow crust to cool.
Fill the crust with one recipe worth of Pastry Cream. Hull the strawberries and slice each in half. Arrange and the tart, serve.
Martha Stewart's Pate Brisee
2 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1//2 inch cubes
3 to 4 tablespoons ice water
Pulse flour, sugar and salt in a food processor until combined. Add butter and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow steady stream until mixture just begins to hold together.
Shape dough into a disk, wrap in plastic and refrigerate 1 hour or up to 3 days, before using.
Ina Garten's Pastry Cream
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 tablespoon unsalted butter
1 tablespoon heavy cream
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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