Strawberry Tart from Boulangerie Patisserie-Disney

By MJH

Strawberry tart with almond creme and apricot glaze.

Ingredients

• Almond Cream:
• 2 oz almond paste (1/4 cup)
• 1/4 cup granulated sugar
• 3 tbsp unsalted butter, softened
• 2 large eggs
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 2 tbsp all purpose flour
• Dough:
• 5 cup sifted flour
• 1 pinch salt
• 1 1/4 cup sugar
• 9 to 14 tbsp unsalted butter
• 3 eggs
• 1 tbsp orange-blossom water, or any other flavored water
• Filling:
• 2 pints strawberries, cleaned and hulled
• 2 oz apricot glaze

Details

Adapted from magicalrecipes.net

Preparation

Step 1

Make a circle of the flour on a table; in a well in the center place the salt, sugar and butter (previously kneaded in a clothe dusted with flour), the eggs and water.

After the ingredients have been coarsely mixed in 2 or 3 minutes, knead the dough.

Gather the dough into a ball and roll in a circle.

Place the dough in a flan ring on a slightly dampened pastry sheet; press the dough down so that it takes the exact shape of the ring.

Fold the excess dough down over the edge and sides and cut the excess.

Take the fold of dough and crimp the outside rim.

Puree almond paste, granulated sugar, butter, and a pinch of salt in a food processor until smooth.

Add eggs, vanilla, and almond extract and purée until incorporated.

Add flour and pulse until mixed in.

Spread almond cream inside the shell.

Line the inside of the pastry with a fine buttered paper; fill to the top with dry beans; bake in a 325-degree oven until golden brown.

Remove from the oven; let cool; remove the ring.
Arrange the hulled strawberries in the tart and brush the surface of the berries with apricot glaze.