Strawberry Almond Tart

Photo by Kerry J.
Adapted from saucemagazine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saucemagazine.com

Ingredients

  • 1

    lb. strawberries, sliced thin

  • (Sweet Almond Pastry)

  • 1/2

    cup very cold butter

  • 1/2

    cup plus 1 Tbsp. powdered sugar, sifted

  • 1/4

    cup ground almonds (can also use almond flour)

  • 1

    pinch salt

  • A few drops vanilla extract (optional)

  • 1

    egg

  • 1 2/3

    cups cake flour

  • (Pastry Cream)

  • 1

    vanilla bean

  • 1 2/3

    cup whole milk

  • 4

    egg yolks

  • 1/2

    cup plus 1 Tbsp. granulated sugar

  • 1/4

    cup cornstarch

  • 2

    Tbsp. butter

Directions

(Sweet Almond Pastry) • Cut the butter into small pieces and place in a bowl.
 • Work the butter to homogenize and then add the next six ingredients, one by one, making sure to fully incorporate each into the mixture before the next addition.
 • Combine ingredients just until the dough comes together; do not overwork.
 • Form the dough into a ball and wrap in plastic wrap. Refrigerate for a minimum of 2 hours before using. (If possible, it is better to prepare the dough one day ahead; it will be easier to roll out.) • Set the oven to 340 degrees.
 • Butter a 9-inch tart pan.
 • On a floured work surface, roll out the dough to the size of the pan and fit it into the pan.
 • Allow to rest in the fridge for one hour.
 • Using a fork, prick the surface of the dough to keep from puffing up during baking.
 • Fit a round piece of parchment paper over the dough, pressing into the corners and pressing down with dried beans or pie weights.
 • Bake for about 20 minutes or until lightly colored.
 • Remove from the oven and let cool. (Pastry Cream) • With a sharp knife, slice the vanilla bean in half lengthwise. Using the tip, scrape the interior to remove the seeds.
 • Pour the milk into a saucepan and add the vanilla pod and seeds. Bring to a simmer, and then remove from heat, cover immediately and allow the mixture to steep for 15 minutes.
 • In a large bowl, whisk the egg yolks and sugar until slightly pale.
 • Incorporate the cornstarch.
 • Remove the vanilla pod from the saucepan and reheat the milk, bringing to a simmer.
 • Pour a third of the hot milk over the egg yolk, sugar and cornstarch mixture (to temper the yolks) • Whisk together and pour the whole mixture back into the saucepan.
 • Bring to a boil while stirring with a whisk, making sure to scrape down the sides of the pan with a spatula. Remove from heat and pour the cream into a clean bowl. Allow to cool for 10 minutes so that it’s still hot but not boiling.
 • Incorporate the butter while stirring.
 • Cover the bowl with plastic wrap until ready to use. Assembly • Spread the pastry cream in the baked tart.
 • Decorate with sliced strawberries.
 • Serve.

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