Walking into a pastry shop, the usual struggle lies between that sun-kissed coffee eclair, an unparalleled square of mille feuille, a dense slab of chocolate cake, and a glazed queen of a berry tart. This strawberry tart is something you won't find in the pastry shop, because unlike the usual creme patissiere, the layer between the crust and the berries is a very thin baked sweet cheese mixture.
The crust itself is something to look forward to on its own... flakey and buttery with just the right amount of bake to it. Then the strawberries are as fresh as they come, requiring no prep save for a quick rinse and a hull, finished off with a barely-there brushing of diluted apricot jam.
Ingredients:
For the crust:
1 cup flour
100g cold butter, diced
1 Tbsp sugar
1/2 tsp white vinegar
5 Tbsp ice-cold water
For the sweet cheese mixture:
200g cream cheese
2 Tbsp thick cream
2 Tbsp sugar
1 large egg yolk
pinch of salt
1/4 tsp vanilla extract
1/2 tsp lemon zest, or to taste
To assemble:
400g fresh strawberries
1/4 cup apricot jam, to glaze
Method:
Place flour, a pinch of salt, sugar, and butter in the bowl of a food processor fitted with the steel blade and pulse until the butter is the size of peas. With the processor running, pour the vinegar and iced water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
Preheat the oven to 375F. Roll the dough out on a floured board to a 10-inch circle, roll up the diameter into a rope-like border then crimp. Place on a sheet pan lined with parchment paper and bake for 20 minutes until lightly golden.
Whisk the sweet cheese mixture until combined, then pour into the semi-baked crust and bake for another 20-25 minutes until the pastry is browned and the filling is set. Allow to cool completely before arranging fresh hulled strawberries over the filling and brushing with the jam (diluted in a drop or two of water and heated).
For the crust:
1 cup flour
100g cold butter, diced
1 Tbsp sugar
1/2 tsp white vinegar
5 Tbsp ice-cold water
For the sweet cheese mixture:
200g cream cheese
2 Tbsp thick cream
2 Tbsp sugar
1 large egg yolk
pinch of salt
1/4 tsp vanilla extract
1/2 tsp lemon zest, or to taste
To assemble:
400g fresh strawberries
1/4 cup apricot jam, to glaze
Method:
Place flour, a pinch of salt, sugar, and butter in the bowl of a food processor fitted with the steel blade and pulse until the butter is the size of peas. With the processor running, pour the vinegar and iced water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
Preheat the oven to 375F. Roll the dough out on a floured board to a 10-inch circle, roll up the diameter into a rope-like border then crimp. Place on a sheet pan lined with parchment paper and bake for 20 minutes until lightly golden.
Whisk the sweet cheese mixture until combined, then pour into the semi-baked crust and bake for another 20-25 minutes until the pastry is browned and the filling is set. Allow to cool completely before arranging fresh hulled strawberries over the filling and brushing with the jam (diluted in a drop or two of water and heated).
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