Strawberry Tart - {Crostata Fragolina}

By á-174942

Ingredients

• FILLING:
• 4 large egg yolks
• 1/4 cup sugar
• 2 tablespoons unbleached all-purpose flour plus
• 1 teaspoon unbleached all-purpose flour
• 1 cup milk
• 1/4 cup mascarpone cheese room temperature
• DOUGH:
• 1 1/4 cups unbleached all-purpose flour
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 8 tablespoons cold unsalted butter - (1 stick) cut into pieces
• 1/4 cup cold water
• 1 tablespoon strawberry or apple jelly melted
• GLAZE:
• 5 pints strawberries
• 1/2 cup water
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 2 1/2 tablespoons orange liqueur

Details

Servings 1

Preparation

Step 1

In the top of a double boiler, off the heat, whisk together the egg yolks and sugar. Whisk in the flour until well blended. Whisk in the milk. Cook over medium heat, whisking, until the filling begins to thicken and coats the whisk. Pour the filling into a bowl. Cover with a piece of buttered wax paper, pressing it against the surface of the filling, and refrigerate for several hours, or overnight.

In a food processor, combine the flour, sugar, and salt, and process to blend. Add the butter and process until the mixture resembles coarse cornmeal. With the motor running, add the water through the feed tube and process just until a ball of dough begins to form. Do not overprocess the dough, or it will be tough. Alternatively, in a bowl, mix the flour, sugar, and salt. With a fork or pastry blender, work in the butter until the mixture resembles coarse cornmeal. Add the water and stir to form a dough.

Gather the dough into a ball and wrap in plastic wrap. Refrigerate for 1 hour, or overnight.

Preheat the oven to 425 degrees, and place a rack in the center of the oven. On a lightly floured surface, roll the dough out into a 14-inch circle. Fit the dough into an 11-inch tart pan with a removable bottom, and trim the excess dough. Prick the dough all over with a fork.

Bake the tart shell for about 15 minutes, or until golden brown. Remove to a cooling rack and immediately brush it with the jam. Let cool completely.

Hull the strawberries and wipe them clean with a damp towel; do not wash the berries, or the tart will be soggy. Chop enough of the berries to make 1/2 cup. Put the chopped berries in a saucepan, add the water, and bring to a boil, crushing the berries with a wooden spoon to release their juices. Pour the mixture into a fine strainer set over a bowl, and set the saucepan aside. Press on the berries to release as much juice as possible, then discard the strawberry pulp. You should have about 2/3 cup juice.

In the saucepan, stir together the sugar and cornstarch, making sure there are no lumps. Slowly stir in the strawberry juice and blend well. Cook over medium heat, stirring, until the glaze thickens to the consistency of honey. Remover the saucepan from the heat and stir in the orange liqueur. Cover to keep warm.

Stir the mascarpone cheese into the cream filling. Spread the filling over the cooled tart shell. Arrange the remaining whole strawberries decoratively over the filling. With a pastry brush, paint the strawberries with the glaze, letting it run down between the berries.

Place the tart on a serving plate and refrigerate for several hours before serving. To serve cut into wedges. (This is best eaten the day it is made.)

This recipe yields 1 tart.