Strawberry Tart
Pate Sucre Tart Shell, Vanilla Bean Pastry Cream, Strawberries
Equipment
- medium bowl
- electric mixer
- 1 (9-inch) tart pan
- Rolling Pin
- pastry brush
Ingredients
For the Tart Dough (Pate Sucre):
- 2.5 cups cake flour
- 1 tsp kosher salt
- 1 cup butter
- 1/2 cup sugar
- 2 large egg yolks
- 2 tbsp heavy cream
- 1 tbsp vanilla extract
For the Pastry Cream (CrèmePâtissiere):
- 1.5 cups whole milk
- 1/2 cup heavy cream
- 1 vanilla bean split and scraped
- 1/2 cup sugar divided
- 4 egg yolks
- 1/3 cup cornstarch
- 2 tbsp butter
For the Strawberries:
- 4 pints ripe strawberries trimmed
- 1/2 cup apricot jam melted and strained
Instructions
- Sift together the flour and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 1 to 2 minutes. Add the egg yolks, cream, and vanilla, and mix until incorporated.
- Add half of the flour mixture, and mix at low speed until smooth. Add the remaining flour mixture, and mix at low speed until the dough comes together. Place the dough on a floured work surface. Shape it into a flat disc, wrap with parchment paper or plastic wrap, and refrigerate for 20 minutes until firm.
- Meanwhile, prepare the pastry cream by combining the milk, cream, vanilla bean, vanilla seeds, and ¼ cup sugar in a medium saucepan over medium heat. While the milk mixture is heating, whisk the egg yolks, remaining ¼ cup sugar, and cornstarch in a medium bowl.
- Bring the milk mixture to a scald (not a full boil.) Remove the vanilla bean pod. Remove the milk mixture from the heat, and carefully pour a splash of the milk mixture to the egg yolk mixture, whisking constantly. Gradually whisk in the remaining hot milk mixture, about ½ cup at a time, until all of the milk mixture, is incorporated.
- Return the mixture to the saucepan, and stir with a rubber spatula over low heat for a few minutes until the mixture starts to thicken. Add the salt and butter; cover the surface of the pastry cream with plastic wrap, and cool to room temperature.
- Preheat the oven to 350°F. On a floured work surface, roll the dough to a 10-inch circle, about ¼- to ½-inch thick. Fit the dough in a 9-inch tart pan. Place a piece of parchment paper over the dough, add baking beans or pie weights, and bake for 20 minutes.
- Remove the tart from the oven and remove the parchment paper and beans. Return the tart shell to the oven and bake another 10–15 minutes, until golden brown. Let cool.
- To assemble the tart, pour the pastry cream into the tart shell, and top with strawberries. Brush the strawberries (either sliced or whole as you prefer) with warm apricot glaze. Cut into slices and serve.