Strawberry Tart

By carvalhohm2

Ingredients

• Tart:
• 2 pints strawberries
• 1/3 cup apricot jelly
• 1 tsp water.
• Shell:
• 1 1/4 cup flour
• 3 TBS sugar
• 1 tsp salt
• 2 TBS, very cold, vegetable shortening
• 3 TBS, very cold, unsalted butter
• 1/4 cup iced water
• Pastry Cream:
• 1 1/2 cup whole milk
• 5 egg yolks, room temperature
• 3/4 cups sugar
• 3 TBS cornstarch
• 1 tsp vanilla
• 1 tsp rum (optional)
• 1 TBS heavy cream
• 1 TBS butter

Details

Adapted from thefrugalchef.com

Preparation

Step 1

Tart:

Wash and hull strawberries. Slice them. Keep a few for garnish. Fill a tart shell with pastry cream. Arrange the strawberries in the tart, working from the edge of the tart into the middle.

In a small pan, melt apricot jelly with water. Brush the strawberries with a fine coat of jelly. Serve. Refrigerate any left overs.

Shell:

Place flour, sugar and salt in a food processor. Put it in the freezer for 30 minutes. Add vegetable shortening and unsalted butter to the cold flour. Pulse for about 10 times until crumbs are forms. Add iced water to the processor and process until dough is formed. Dump the dough onto a well floured board and form into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 375 degrees. Place the chilled dough on a well floured board and roll out with a rolling pin. Place the rolled out dough on a tart dish. Do not stretch it. It will shrink. Using your hands cut off the excess on the sides and place it where you are lacking dough, until the whole dish is covered.

Wrap the edges of your shell with some buttered aluminum foil strips. Place raw beans or rice in the middle of the tart. Bake for 10 minutes and remove from oven. Remove aluminum foil and beans – very carefully! Return to oven and bake for an additional 15 to 20 minutes until shell is lightly browned. Cool down completely before filling.

Pastry Cream:

Place milk in a heavy pan and bring to almost a boil. Keep the milk hot.

Place egg yolks, room temperature and sugar into a bowl. Beat until creamy, for about 4 minutes. Add cornstarch and beat until well incorporated. Slowly ladle it the hot milk and beat constantly.

Place the egg mixture into a pan and, working on low heat and stirring constantly, bring to a boil. The mixture will start curdling. No worries! Whisk vigorously until you have a smooth, pudding like consistency. Add vanilla and rum (optional). Add heavy cream and butter. Whisk until melted. If necessary, pass cream through a fine sieve. Place cream in a bowl and cover directly with plastic wrap. Refrigerate until cold. Use to fill any pastry you desire!