Strawberry Tart

By ezunich

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• Pinch of salt
• 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch dice
• 1 large egg
• 7 oz bittersweet chocolate, melted (Special Dark)
• 1/4 cup seedless strawberry jam, melted
• 1 1/2 pints strawberries, hulled and halved lengthwise

Preparation

Step 1

1. In a food processor, pulse together the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg and pulse until incorporated.

2. Preheat the oven to 375°. Butter a 10-inch tart pan with a removable bottom. Transfer the dough to a lightly floured surface and pat it into a disk. Roll the dough between 2 sheets of wax paper into a 12-inch round. Transfer the dough to a cookie sheet and refrigerate until firm, about 15 minutes. Peel off the top sheet of wax paper, invert the dough into the pan and peel off the other sheet of wax paper. Fit the dough into the pan and chill again for 10 minutes. Prick all over with a fork and bake in the middle of the oven for about 20 minutes, or until evenly golden. Let cool on a rack.

3. Transfer the tart shell to a platter and brush the bottom with the melted chocolate. Refrigerate until set, about 10 minutes. Brush half of the jam over the chocolate. Arrange the strawberries in the shell, cut side down, overlapping them slightly, Brush the berries with the remaining jam.