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Strawberry Tart – Joyofbaking.com *Video Recipe*

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Pastry Crust
: I
n a food processor, place the flour, salt, and

sugar and process until combined. Add the butter and process until you have
very coarse crumbs (about 10 seconds). Add about 3 tablespoons
of water and process until the dough holds

together when pinched. Add more water if needed.


Turn the dough onto your

work surface and gather it into a ball. C
over

with plastic wrap, and refrigerate for about one hour


or until firm.








While the pastry is chilling, line a baking sheet with parchment paper. Once the pastry has chilled sufficiently, remove from

the refrigerator and, on a lightly floured surface, roll the pastry into a 13 inch (33 cm)
round. Transfer the pastry to your baking sheet and cover with

plastic wrap. Place in the

refrigerator to chill while you make the filling and preheat your
oven.








Preheat your oven to 400 degrees F (200 degrees C)
and place the oven rack in the center of the oven.
















Strawberry

Filling
: In a large bowl, combine the
berries, 1 tablespoon (15 grams) granulated white sugar, cornstarch, and lemon
juice. Remove the pastry from the refrigerator and sprinkle the pastry with the
remaining 1 tablespoon (15 grams) white sugar, leaving a 2 inch (5 cm) border.
Evenly a
rrange the
strawberries on the pastry, leaving a two inch (5 cm) wide border.
Gently fold the edges of the pastry up and over the berries, pleating as
necessary. Make sure to seal any cracks in the pastry.






Egg Wash: In a small bowl
whisk the egg yolk with the cream. With a pastry brush, brush the edges of the pastry with the egg
wash and sprinkle the pastry with a little sugar, if desired.







Bake for approximately 30 – 35
minutes or until the crust is golden brown and the juices

are starting to bubble. Remove

from oven and place on a wire rack to cool before serving (about one hour). Serve with

softly whipped cream or vanilla ice cream. Cover and refrigerate any

leftovers.




Makes about 6 servings.










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