Who doesn’t love a beautiful tart? Especially when it’s filled with a gorgeous, creamy citrus filling and piled high with fresh juicy strawberries! As you may know, I am not much of a baker but I do love to make pies and tarts! For me, a tart is as good as it’s crust and the freshness of the fruit that goes into it! Today’s tart is legendary in my neck of the woods. Strawberry pies are on the menu here from spring until the end of our strawberry harvest in mid June. I’m seeing gorgeous strawberries from California at my local markets so I know it’s time to make a scrumptious and fresh strawberry tart!
The secret to a delicious strawberry tart to prepare what you can ahead of time but assemble it just before serving! A fruit tart is at its best just after it has been put together!
SCRUMPTIOUS AND FRESH STRAWBERRY TART
- FOR TART
- 8 TBS butter melted
- 3 TBS sugar
- 1/4 tsp table salt not kosher
- 1 1/4 all purpose flour a little more it needed
- FOR CITRUS PASTRY CREAM
- 1 1/2 cups milk I use 1 cup milk and 1/2 cup light cream
- 1/2 vanilla pod sliced lengthwise and seeds scraped to remove, reserve all
- 1/3 cup granulated sugar
- 3 egg yolks
- 3 TBS cornstarch
- 2 TBS flour
- 2 TBS butter cut into small pieces
- 1 tsp orange zest
- pinch of salt
- 1- 1 1/2 lb fresh strawberries
- 1/4 cup orange marmalade
Wash and thoroughly dry strawberries. Set aside
Add the butter, sugar and salt into a medium bowl. Mix until incorporated. Add flour and stir till just mixed to form a soft dough.
Put the dough in a 9-inch tart pan with removable bottom. Using the bottom of a glass press the dough into the bottom of the pan and up the sides. Flour the glass to keep the dough from sticking to it. Make sure the dough is evenly spread. Cover with plastic wrap and refrigerate for 30 minutes.
Meanwhile, put milk, vanilla pod and seeds into a medium saucepan and heat over medium heat until just simmering. Remove from the heat.
Put the sugar and egg yolks in a medium heatproof bowl and hand whip until incorporated. Sift the cornstarch and flour through a fine sieve into the egg and sugar mixture. Stir to combine. You will be using the sieve again so wash and dry it and put it over another medium size heatproof bowl.
Remove the vanilla pod from the milk and whisking constantly, slowly mix the egg mixture into the milk.
Return the custard cream mixture to the saucepan over medium heat and whisk constantly until the custard thickens, about 2-3 minutes. Remove from heat.
Pour the custard cream through the sieve into the bowl stirring it with a rubber spatula. Scrape all the custard from the bottom of the sieve and discard any hard lumps left in the sieve.
Add butter, orange zest and salt to the custard cream. Stir until the butter melts and the zest is distributed throughout the custard.
Cover the bowl with plastic wrap and make sure it touches the top of the custard to prevent a skin.
Refrigerate at least 2 hours.
Preheat the oven at 350°. Prick the crust with a fork and bake for 20- 25 minutes until golden brown. Cool the tart crust completely.
To assemble: Hull and slice washed and dried strawberries 1/4 inch thick. Whisk citrus custard until smooth. Add custard to the bottom of the tart and spread evenly. Starting with the outside rim (next to the crust) lay strawberries next to one another with the pointed ends facing out and slightly up. Continue till the entire face of the tart is covered.
Heat the marmalade in the microwave until just melted. Don't over heat. Using a pastry brush, brush a scant amount of marmalade over the strawberries. Remove the side of the tart pan and serve.
Best if assembled right before eating.
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