Julie's Punked Strawberry Tart
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 30-35 min @ 350° |
| Source | Smitten Kitchen Every Day by Deb Perelman (pg 223-224) |
| Yield / serves | 8-10 servings |
| Rating | Delicious |
Ingredients
Crust:
- 1 1/3 c all-purpose flour
- 1/3 c confectioners' sugar
- 1/4 t fine sea salt
- 1/2 c unsalted butter, cubed, chilled
- 1 large egg yolk
- 2 T cold water
Custard:
- 2/3 c granulated sugar
- 1/3 c all-purpose flour
- 1/4 t fine sea salt
- 4 large egg yolks
- 2 1/2 c milk
- 1/2 vanilla bean, split lengthwise (or 1/2 t vanilla extract)
- 1 lb strawberries, smaller is better, trimmed
Preparation
Making the crust:
If you use a food processor, pulse the flour, sugar, and salt until combined. Add the butter, and pulse in the machine until it is in pea-sized bits. Add the egg yolk and water, and run the machine until the dough clumps a little.
Otherwise, combine the flour, sugar, and salt together in a large bowl. Add the butter, and using your fingertips or a pastry blender, work it in until it almost disappears and the mixture resembles cornmeal. Combine the yolk and water in a small dish, and pour this over the top; stir the mixture together with a spoon, then knead gently, as little as possible, with your hands until it forms large clumps.
Bake the crust:
Butter a standard pie dish or 9-inch removable-bottom tart pan. Scatter clumps of dough all over the bottom, and press them across the bottom and up the sides. Poke holes all over with a fork. Place the pan in the freezer for 15-25 minutes, until fully solid.
Meanwhile, heat the oven to 350°. Butter a large piece of foil, and press it tightly against the frozen inside surface of the crust. Bake for 25 minutes, then carefully remove the foil. Return to the oven and bake for 5-10 minutes more, until the crust is golden. Let cool completely.
Meanwhile, make your custard:
Whisk the sugar, flour, salt, and egg yolks together in the bottom of a large saucepan. Drizzle in the milk, whisking the whole time so that no lumps form. Add the vanilla bean/extract. Place over medium heat on the stove and bring up to a simmer, stirring constantly until the custard thickens, 4-7 minutes. Remove from the heat and whisk in the kirsch.
Let the custard cool completely in the fridge, or you can hasten this along by placing the bowl in a larger bowl of ice water.
To finish and serve:
Spread the cooled pastry cream in the cooled crust. Pile your berries on top. Cut the tart into wdges, and make plans to repeat tomorrow.
