Totally my kind of thing! Place a 25-centimetre (9-inch) cake tin on the sheet of puff pastry and cut around the edges. 2 tablespoons sugar Beat in flour. On a lightly floured surface, roll out the dough to fit in a 9 inch tart pan. 1/8 teaspoon salt Place them on a kitchen towel with another piece placed over top to absorb extra moisture. Thank you Francesca! Discover the delicious and authentic French Strawberry Tart: a sweet pastry crust, a creamy vanilla pastry curd based on French Chef Philippe Conticini recipe, and some fresh strawberries on top. Add the diced butter and pulse a few times until the mixture resembles a coarse meal with bits of butter no larger than peas. For glaze, wash and dry strawberries. Knead it gently just to bring it together into a ball, then flatten into a smooth disc. Back to basics today with my monthly French baking recipe. French Strawberry Tart Recipe (tarte aux fraises) Hi, I am making today a strawberry tart by request. Join hundreds of others and receive delicious recipes and baking tips delivered straight to your inbox! This tart was so much fun to make and actually surprisingly easy! Arrange the strawberries in the buttered tin, followed by the puff pastry on top. Slice enough berries to measure 1 1/2 cup; mash and pour into small saucepan. Take the pan off the heat, cover the surface of the pastry cream with baking paper and leave to cool. When ready to serve, gently remove the tart from the tart pan and place on a serving platter. Pastry Ingredients 1 1/2 cups flour 2 tablespoons sugar 1/8 teaspoon salt 1/3 cup butter 2 tablespoons vegetable shortening 1/3 cups ice water. Your tart looks amazing. French Strawberry Tart. Remove plastic wrap with rice. Consider a pastry rich in butter, a creamy custard filling, and a glazed strawberry topping. With two pints of strawberries on hand, I knew I had to do some baking. In a large bowl, beat the yolks and sugar until pale and thick, then beat in the flours and lemon zest. Trim edge by pressing dough against edge of pan. (And decadent to have strawberries AND a custardy filling… :), It was so decadent I had to almost eat the entire tart by myself! It will be great fun :), Delicious and great looking, Heather! Beat in kirsch, butter, and vanilla. Bake an additional 5 to 10 minutes, until lightly browned. Directions Hull the washed and dried strawberries and slice them about 1/4 inch thick (I didn't use the outer edges, just the inside slices). Remove from oven and, while still hot, gently trim the edge with a sharp paring knife. Oh, my…looks like I am missing a delicious treat. With the sweetness of the strawberries themselves, you don’t need to add too much. Custard Ingredients 6 egg yolks 3/4 cup sugar 1/2 cup flour 2 cups hot milk 2 tablespoons kirsch 1 tablespoon butter Pour custard into cooled crust, spreading evenly. Spoon glaze over. Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window), 110g (3.8 oz)) unsalted butter, cold and diced, 1 vanilla pod, split lengthways and seeds extracted (or half teaspoon vanilla paste), 100g (3.5 oz) golden caster sugar (superfine), or use granulated sugar, 500g (17.6 oz) strawberries, rinsed and dried. Remove the pastry cream from the refrigerator, whisk until smooth and spread into an even layer in the cooled crust. Tart may be served with sweetened whipped cream, if you wish. Pour the sugar in a large saucepan and cook over a medium heat, until the sugar has melted and reached a light brown colour. In a food processor, pulse the flour, sugar, and salt to combine. Combine flour, sugar, and alt. Slice and serve with a spoonful of crème fraîche. Prick bottom and sides of tart shell. If you add in some homemade whipped cream as a garnish, this recipe is the perfect addition to your summer dinner or lunch. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Wrap with plastic wrap, and chill in the fridge for at least 2 hours, or overnight if you prefer. NB: The dough may also be frozen for up to 2 months. ;), Lol, so true! Reduce heat and simmer 4 to 5 minutes. Stir in just enough water to form ball. Chill until serving time. Reminiscent of a ladyfinger cake, this deliciously light French strawberry cake is an easy dessert that's perfect for parties or potlucks. 2 cups hot milk Dump the mixture onto the counter and gather it together with your hands. Easy recipes and cooking hacks right to your inbox. I love the compositions you create with foods, plates, towels and dishes all working so well together. Transfer to 10-inch tart pan by rolling dough on rolling pin. 3/4 cup sugar Sweet but not too much and fruity. I loved every delicious bite of it… I won’t even deny it ;), Your email address will not be published. Remove the chilled dough from the fridge, and allow to rest at room temperature for anywhere up to half an hour (depending on room temperature) until workable. From easy classics to festive new favorites, you’ll find them all here. Let's get started baking! Cover and chill the dough in the fridge for at least 30 minutes before filling and baking. Lay the dough in the tart pan and press it firmly against the sides and bottom - you can use extra scraps of dough to patch up any cracks (just work it into the dough with your fingers). Roll out the puff pastry sheet. Remove the baking beans and paper, and continue baking until lightly golden (don't burn the edges!) I look forward to your posts, Heather. Ready to dig in? Gradually beat in sugar until mixture is thick, pale yellow, and forms ribbon. Cold ingredients help prevent the development of gluten in the flour, as does chilling after mixing. Stir in sugar and kirsch. I usually love sweet desserts but this tart was great in a totally understated sort of way. You'll need a sharp knife to cut through the strawberries without making a mess! When placing it in the tart pan, gently coax it into the edges of the pan—don’t stretch it from the center, but pull it in from the edges to make it fit. Tuck the pastry down the sides of the tin. To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Post was not sent - check your email addresses! Put the milk and vanilla pod and seeds in a large heavy based pan, bring just up to the boil, then turn off the heat. When making pastry for a French tart, remember to use cold butter and ice water. ;), Hm, I considered feeling sorry for you about that for about one second, but decided against it. Copyright © 2020 My Sweet Precision * Built on the Genesis Framework * Powered By WordPress. NB: If you want to reduce cooling time, place the pastry cream in a shallow heatproof dish and place in the fridge. I’m inspired to make more tarts… perhaps apple or peach next. Allow the dough to sit above the sides of the pan - you'll trim it once it's cooked. Prepare the strawberries by hulling them with a straw. Lift and turn the dough as you work, keeping the work surface dusted with flour to prevent sticking. The article was titled Make Strawberry Tarts the French Way. Ok, let’s get cooking! Poke holes in the pastry with a fork and set aside. Cover and chill. Add the egg yolk and blend a couple of times on pulse mode in the processor until evenly incorporated and the mixture resembles a fine meal. Heather’s Helpful Hints So exactly what is the French way of making tarts? Slice remaining berries. 1 1/2 tablespoons kirsch. It’s easy to make, I already made tart shells, pastry cream, nappage (fruit glaze) vidoes before. Tart recipes are easy to make when you need an elegant dessert. Last time I was home in Minnesota my dad shared a strawberry tart recipe from the Chicago Tribune dated March 23, 1978. Take off heat, let it cool for a few minutes, then brush the strawberries lightly using a pastry brush. Cool on wire rack. Bake for about 25 minutes at 350. 1/2 cup flour Estimated values based on one serving size. Light rolling and light mixing are essential. Place a 25-centimetre (9-inch) cake tin on the sheet of puff pastry and cut around the edges. Heat and beat until thickened. Add the iced water until the mixture is just moistened and the dough holds when pinched. Arrange sliced berries in attractive patter over custard. Roll dough to 1/8 inch thickness on lightly floured pastry cloth or board. I am a wife and mother, baker, photographer, blogger, and cupcake lover. 3/4 cup sugar Your email address will not be published. - this will take about another 10 minutes. Check your email to confirm your subscription. Set aside. It had just the right amount of strawberry flavor without being cloyingly sweet. Put the tart back into the fridge for a couple of hours to chill. Starting from the outside and working your way to the center of the tart, evenly place the strawberries, pointed ends angling slightly up, in a circular pattern, overlapping each new circle of berries as you go.