Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons (3/4 stick) cold unsalted butter, diced
- 2 tablespoons cold shortening (recommended: Crisco)
- 1/4 cup ice water
- 2 cups Pastry Cream, recipe follows
- 2 pints whole strawberries, hulled and halved
- 1/3 cup apricot jelly
- 3 tablespoons shelled pistachios, halved, optional
Directions
Combine the flour,
sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a
food processor fitted with a steel blade. Add the butter and shortening and
pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the
dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the
tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or
rice. Bake for 10 minutes. Remove the
beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream.
Melt the apricot
jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
Pastry Cream:
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1 1/2 teaspoon pure
vanilla extract
1 tablespoon unsalted butter
1 tablespoon heavy cream
In the bowl of an electric
mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the
cornstarch.
With the mixer still on low, slowly pour the hot
milk into the egg mixture. Pour the mixture into a medium
saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a
boil and appears to
curdle; switch to a
whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the
custard will come together and become very thick, like
pudding. Stir in the vanilla, butter, and heavy cream. Pour the custard through a
sieve into a bowl. Place
plastic wrap directly on the custard and refrigerate until cold.
Makes one large tart or six 4 inch individual tarts. (I purchased my indivudual tart pans at Williams Sonoma and I really like them but you can find them at Bed Bath and Beyond and Sur la Tab)
I love love love these :)
