Classic French Strawberry Tart Tarte Aux Fraises Food

CLASSIC FRENCH STRAWBERRY TART RECIPE (TARTE AUX FRAISES)

Steps:

• In a large bowl, mix the butter and 125g of powdered sugar. Then, add the almond powder to the mixture along with the rest of powdered sugar. Add the two eggs and mix until homogeneous. Add the flour and mix until you have a smooth dough. Wrap in a plastic film and place in the fridge for 2 hours, minimum.
• Preheat your oven to 200°C (392°F) or thermostat 6-7. Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, fluted, loose-bottomed tart tin. Trim the excess and prick the base all over with a fork. Line the pastry case with baking paper and fill it with baking beans or rice. Place on a baking sheet and bake "à blanc" for 20 minutes. Remove the beans/rice and paper, then transfer to a wire rack to cool completely.
• Meanwhile, make the crème pâtissière. In a medium saucepan over medium heat, warm up the milk with the vanilla and half of the sugar. In a large bowl, wisk the the rest of the sugar with the yolks until lighter in color and fluffy. Whisk in the cornstarch. When the milk is just simmering, strain half of the warm milk slowly into the egg mixture, whisking continuously. Transfer back into the saucepan with the rest of the milk and over low heat, stirring constantly until it has thickened. Take the pan off the heat and add the cold butter in small pieces and mix. Cover the crème pâtissière with cling film, creating contact with the cream, and set aside to cool completely.
• Spoon the crème pâtissière into the tart, then level the surface with the back of a spoon. Wash, drain, de-stem and halve the strawberries. Place a strawberry half in the center of the start, then arrange concentric rings of fruit around it until all of the crème pâtissière is covered. Optional: gently warm the apricot jam with 2 tbsp water until melted, brush over the strawberries and leave for 2 minutes to set. Serve.

TARTES AUX FRAISES (STRAWBERRY TARTS - FRANCE)

Steps:

• Preheat oven to 350F (180C).
• Make filling by mixing the sugar & ground almonds together in a bowl. Then blend in the softened butter, egg, flour & rum (or kirsch). Set aside in a cool place.
• Make bases by rolling out the puff pastry into 4 circles of equal diameter (approx 4-in). Prick the circles well using the tines of a fork, leaving a 1/4-in circular border. Spread almond cream filling over the pastry & allow to sit for a few minutes.
• Bake for 20 minutes, remove from oven & allow to fully cool. Wash, drain, hull & thinly slice strawberries while bases are cooking & cooling.
• You are essentially done at this point & can set aside the bases & strawberries for final assembly at your pleasure. To Assemble: Arrange strawberries on the bases in rosette shapes, sprinkle w/powdered sugar & serve immediately. (So easy! Was I right or not?).

STRAWBERRY TARTS

Steps:

• Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
• Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

FRENCH STRAWBERRY TART

Steps:

• Gather the ingredients.
• Spread pastry cream across bottom of baked sweet pastry shell.
• Arrange strawberries in a pattern over pastry cream.
• Heat strawberry jam with lemon juice or water until boiling.
• Use a pastry brush to apply strawberry glaze over strawberries.
• Refrigerate tart for several hours before serving.

STRAWBERRY TART

Steps:

• Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
• Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
• To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
• Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.