Strawberry Almond Tart

By kayjayjohnson

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

Details

Adapted from saucemagazine.com

Preparation

Step 1

(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.