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 Strawberry
Tart with Pastry Cream Recipe
Adapted by
Sarah Phillips
Makes one 10-inch tart |
Prebake in a
10-inch tart pan at 375 for 15 to 18 minutes.
Let it cool completely
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3/4 cup red currant jelly,
seedless strawberry jam or orange marmalade |
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1-2 pints fresh strawberries
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Creme Patissiere (Pastry Cream)
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1 cup milk or 1 cup heavy cream
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1/2 vanilla bean |
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1/4 cup plus 1 tablespoon sugar
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3 large egg yolks |
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1 tablespoon cornstarch
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1 tablespoon all-purpose flour
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1 teaspoon unsalted butter
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- Melt currant jelly over low flame. Strain.
- To make the Pastry Cream, scald the milk, vanilla bean and
1/4 cup sugar. In a separate bowl. In a medium-sized bowl, beat the egg yolks
with the remaining 1 tablespoon sugar until thick. Pour in cooled milk mixture
and combine. Sprinkle in the cornstarch and flour and continue beating until
well mixed.
- Remove the vanilla bean from the milk. Beat half of the hot
milk into the
egg yolk mixture. Combine this with the remaining hot milk and quickly bring
to a boil, whisking rapidly to prevent scorching. Remove from the heat and
pour into a bowl to cool. Rub the top with butter to prevent a skin from
forming. Cover with plastic wrap and let cool completely.
- To assemble the tart, spoon the Pastry Cream evenly into
the tart shell
and arrange the strawberries, either sliced or bottom-side down, evenly in
tart shell. With a pastry brush, brush strawberries lightly with the glaze.
Refrigerate until ready to serve.
Adapted from
Martha Stewart's Pies and Tarts Book
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