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Strawberry Tart
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons ice water
- 2 pounds fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/4 cup strawberry jam, melted
Instructions
- In a food processor, combine 1 1/2 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water. Gradually add the egg mixture to the flour mixture, pulsing until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead gently until smooth. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for an additional 10 minutes, or until the crust is golden brown. Allow to cool completely.
- In a saucepan, combine the sliced strawberries, 1/2 cup of sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries are soft, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
- Spread the strawberry jam over the bottom of the cooled tart shell. Spoon the cooked strawberry mixture over the jam, spreading it evenly. Chill the tart in the refrigerator for at least 1 hour before serving.
- Slice and serve the strawberry tart, optionally garnishing with whipped cream or fresh mint leaves. Enjoy!
The history of the strawberry tart dates back to 16th century France, where it was first created by French pastry chefs. This delectable dessert consists of a buttery, flaky pastry crust filled with rich pastry cream and topped with fresh, juicy strawberries. Renowned French chefs like François Pierre de la Varenne and Marie-Antoine Carême popularized the strawberry tart, making it a staple in French patisseries. Today, the best versions of this dish can be found in Parisian bakeries and patisseries, where the use of ripe, sweet strawberries and a perfectly crisp pastry crust are essential. For a twist, consider the alternative method of using a sablé breton crust for a unique texture and flavor.
55 min
8
320 calories
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