Strawberry Tart
This is strawberry season. For the next month I am almost positive you will be able to find strawberries for $1/lb at a grocery store near you. This last week, WinCo had them on sale. In June, you’ll be able to go to a U-pick farm and get them fresh.
This recipe brings three dessert elements together in one delicious little tart that you can hold in your hand – or put in a tart pan or pie pan – but I like to make the small ones because they are fun. Kids love fun food that they can eat with their hands. Of course, you can be dignified and eat it on a plate with a fork if you want – your choice!
The pastry dough recipe comes from Julia Child’s book The Way to Cook. I like how light and airy it is. However, if you have a favorite pastry dough recipe or pie crust that you like, use it. This one is actually very similar to mine, which is probably why I like it so much. After you chill the dough, you will need to cut and bake the cups. Use a circular cookie or doughnut cutter (I actually use a cup) to make 12 circles. Turn a muffin tin upside down and spray with non-stick cooking spray. Place a circle of dough on each cup, pressing the edges down around the edges of the cups a bit. Poke holes into the pastry on the surface of the muffin cups. Place another muffin tin on top of those to keep them from puffing up too much while baking. You’ll bake for 10 minutes and then remove the top tin and bake for 5-10 minutes more. Then let them cool.
The pastry cream is just a standard recipe that you use for most tarts. It is also similar to Julia Child’s but with less cornstarch/flour. Her’s calls for 1/2 cup which made my creme way to thick and lumpy, also it tasted like flour (I must have done something wrong). This one is smooth and silky, the way a tart custard should be.
Small strawberries work best for the top but you can cut them and position them any way you want. That’s the fun part! My kids loved these and even though I have made them as an afternoon snack (yes, my kids get fancy snacks!) they are a great dessert for a party.
Strawberry Tarts
Buttery, flaky pastry shell filled with smooth, silky pastry cream and topped with fresh, ripe strawberries.
Ingredients
Pastry
- 1 1/2 cups flour
- 1/2 cup cake flour
- 1/4 tsp salt
- 2 Tbsp sugar
- 12 Tbsp butter chilled and diced
- 1/4 cup vegetable shortening
- 1/2 cup cold water
Pastry Cream (Custard)
- 2 cups half and half 1/2
- 1/2 cup sugar
- 1/8 tsp salt
- 5 egg yolks
- 3 Tbsp cornstarch
- 4 Tbsp butter chilled and diced
- 1 1/2 tsp vanilla
Fruit Topping
- 18 strawberries (or whatever fruit you want on top)
Instructions
Pastry
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Measure all ingredients in advance. Place the flour, salt, sugar, and diced butter in a food processor. Pulse the processor 5 or 6 times to break up the butter. Add the shortening, turn on the machine, and immediately pour in the 1/2 cup of water, then pulse 2 or 3 times. It should be lumpy and just hold together when you press a handful together. It is important to not over-mix. If it is too dry and not holding together, add drops of water and pulse.
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Place the dough on your counter and press into a rough mass. With the heel of your hand, push the dough out in front of you, about 6 inches a few times.
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Form the dough into a a circle and wrap it in plastic wrap, place in a gallon size plastic bag and refrigerate for 2 hours. This allows the flour to absorb the liquid, relax the gluten, and firm the butter.
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Preheat the oven to 450° F. Once chilled, roll dough on a well floured surface to about 1/4 inch thick. Cut 12 3 1/2 inch circles out of the dough with a cookie/donut cutter or you could use a cup or glass as well.
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Turn a muffin tin upside down. Spray the bottom of the cups. Press the circles over the bottoms forming the dough into an upside down cup. Using a fork, poke holes all around the dough on the surface of the bottom of the muffin tin cup. Spray the bottom of another muffin tin and place that on top of the pastry. This will keep the pastry from puffing up while cooking.
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Place the muffin tins in the oven and bake for 10 minutes. Remove the top muffin tin and bake for 10-15 minutes more, until it is just beginning to become golden. Remove from oven and allow to cool completely before removing from the muffin tin bottoms.
Pastry Cream
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Heat the half and half, 6 Tbs sugar, and salt in a medium saucepan over medium heat until it is simmering. Whisk the yolks in a medium bowl until they are combined. Whisk in the remaining 2 Tbsp sugar until the sugar is dissolved and it is creamy. Next, whisk in the cornstarch until combined and pale yellow and begins to thicken.
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When the milk is simmering and the sugar is dissolved, slowly pour it into the yolk mixture while constantly whisking. Do not pour in at once or the eggs will scramble. Pouring slowly will temper the eggs.
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Return the mixture to the saucepan and return to a simmer, whisking constantly until thick and glossy. Off the heat and whisk in the butter and vanilla. Place in a clean bowl and cover with plastic wrap, pressing the plastic onto the surface of the cream. This prevents it from developing a hard layer on top. Refrigerate for at least 3 hours.
Assembling the Tart
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Remove cooled pastry tarts from the muffin tins. Place an even amount of pastry cream into each tart. Cut fruit in half and arrange on top of the pastry cream. Enjoy!
