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Strawberry Tart
Nb persons: 0
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Total time:
Source: Carme Engel
| Crust: Pâté Brisée (French Pastry) | |
| 1½ cups | flour, sifted |
| ½ teaspoon | salt |
| 1 tablespoon | sugar |
| 3 tablespoons | Crisco |
| ½ cup | sweet butter |
| 1 teaspoon | lemon rind, grated (optional) |
| ¼ cup | ice water, (approximate) |
| Pastry Cream Filling | |
| 1½ cups | half & half |
| 3 | egg yolks, (extra large) |
| 1/3 cup | sugar |
| 2 tablespoon | cornstarch |
| 1/8 teaspon | salt |
| 1 teaspoon | vanilla |
| 1-2 tablespoons | butter, (optional) |
| Strawberry Layer | |
| 2-3 pints | strawberries |
| Glaze | |
| 1 cup | currant jelly |
| 2-3 tablespoons | Kirsch |
| confectioners' sugar | |
| 2 tablespoons | Kirsch liquor |
Crust: Sift dry ingredients together into a mixing bowl. Add butter and Crisco and cut in with pastry blender until mixture resembles coarse meal. Add water and blend quickly with a fork using a tossing motion. Press dampened particles together to form a ball. Wrap in plastic wrap and refrigerate ½ hour. Roll out between 2 sheets of lightly floured waxed paper into a circle _-inch think and 2-inches larger than 10-inch tart pan. Remove top sheet of wax paper, turn pastry into tart pan. Remove bottom sheet of waxed paper, turn excess dough into pan and press to sides of pan. Chill at least 30 minutes or over night. If it is to be filled after baking, prick sides and bottom with a fork. Line with wax paper and a SCANT layer of pastry pellets.
Bake in preheated oven at 425?F for 10 minutes. Remove paper and pellets, continue to bake until golden brown (5-10 minutes). Cool before filling. (If you wish to finish baking with a filling, bake only 2-5 minutes after removing pellets. Then cool, fill and finish baking.)
Pastry cream filling: Combine sugar, salt and gel (cornstarch) in a heavy bottomed pan. Add egg yolks. Add a little half & half to make a paste. Heat remaining half & half. Add slowly to paste. Cook, whisking constantly, until thickened. Add vanilla and butter if desired. Cover surface with plastic wrap to prevent film and cool. Stir vigorously and spread into prebaked pastry shell.
Strawberry Layer: Wash strawberries. Carefully remove hulls and dry well. Arrange bottom side up, side by side over entire surface of tart.
Glaze: Melt currant jelly in small sauce pan. Flavor with Kirsch and Kirsch liqueur. Drizzle over strawberries. Chill well. Before serving, dust a border of confectioners' sugar over tart.
Strawberry anything is worth the effort, but this especially so. It comes to us from Carme Engel.
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