lekhafoods
autorImage12
Thursday, December 27, 2012,2:09 AM by
Ponmathi Srilekha.S

Posted in

Rate this Article:

 Print Hits: 1,598

GLAZED FRESH STRAWBERRY TART

Serves :
8

Preparation Time :
50 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Basic Pastry Cream: Place the milk and cream in a bowl over a pan of simmering water, or in a heavy-bottomed medium saucepan over low heat. Bring to a simmer and remove from the heat.
  • Combine the sugar, eggs, egg yolk and cornflour in a medium bowl.
  • Slowly whisk the hot milk and cream into the sugar mixture. When smooth, cook over medium heat, until the mixture begins to thicken, whisking constantly.
  • Bring the thickened mixture to the boil and cook for a minute. Remove from the heat and stir in the vanilla essence.
  • Set the strainer over a clean bowl and strain the pastry cream to get out any lumps.
  • Press a piece of plastic wrap against the surface of the pastry cream and refrigerate until needed.
  • Basic Sweet Crust: Combine the flour, salt and sugar in a medium bowl. Cut the butter into small chunks and add to the flour mixture.
  • Blend the butter into the flour mixture until it has the consistency of damp sand.
  • Whisk the egg yolk with the cold water. Slowly pour the egg mixture over the flour, stirring only until the mixture has become moistened.
  • The dough should stick to hold the form of a ball. Cover it with plastic wrap.
  • Smooth the ball of dough with a rolling pin to form a flat disc that fills the corners of the plastic wrap.
  • Chill in the refrigerator for a minimum of half an hour.
  • To roll out the piecrust, unwrap the disc and place on a lightly floured rolling surface.
  • Roll the dough from the centre of the disc to the edge, until the crust is the desired thickness and 1 inch wider than the pie tin it will fit.
  • Preheat the oven to 190°C / 375°F / Gas mark 5. Roll out the pastry and line a 9 inch tart tin.
  • Prick the surface with a fork and chill for 10-12 minutes in the freezer. Bake for 20-22 minutes. Remove from the oven and brush the base of the tart with lightly beaten egg.
  • Return to the oven for 10-12 minutes or until the edges are brown and the base of the crust is golden.
  • Transfer to a wire rack and cool to room temperature. Assemble the tart as close to serving time.
  • Whisk the cooled pastry cream. Fill tart bases with pastry cream. Spread in an even layer.
  • Arrange the fruit over the surface of the cream so that no pastry cream is visible.
  • Carefully arrange only sliced strawberries in a decorative pattern over the pastry cream.
  • Warm the apricot jelly in a small saucepan over low heat. Add the water and stir until smooth.
  • Dip pastry brush into apricot glaze and lightly brush the surface of the fruit to give an attractive shine.
  • Serve tarts immediately or cover and refrigerate for up to 12 hours.

INGREDIENTS

Basic Pastry Cream

  • 200 ml whole milk or half and half
  • 100 ml whipping cream
  • 100 grams sugar 
  • 3 tablespoon cornflour
  • 1½ teaspoon vanilla essence
  • 2 large eggs, lightly beaten
  • 1 large egg yolk, lightly beaten

Basic Sweet Crust

  • 100 grams cold unsalted butter
  • 150 grams plain flour
  • 50 grams caster sugar
  • 1 large egg yolk
  • ¼ teaspoon salt
  • 2 tablespoon ice-cold water
  • 1 large egg, lightly beaten
  • 750 grams thinly sliced fresh strawberries
  • 50 grams apricot jelly
  • 1 teaspoon water

5 comments for “Glazed Fresh Strawberry Tart”

  • Posted Sunday, February 12, 2023 at 9:49:52 PM

What's new @ lekhafoods.com

Review www.lekhafoods.com on alexa.com
 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)

 Name* 
 E-mail* 

©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA