The Lady Gray

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Strawberry Tart

Sorry I’ve been so absent these past 2 weeks! Things have been a little crazy around here and I’ve just been so busy!  I’m back now, and I’ll try to stick to my weekly posting goal.  This week I have a strawberry tart to share with you!  The weather has been absolutely gorgeous, so this past weekend we had a barbecue to kick off the spring season.  It was wonderful to see our friends, soak up the gorgeous sun, and eat some delicious foods.

The recipe I used was for Ina Garten’s strawberry tarts (individual mini tarts) and I turned it into one large tart.

Here’s the recipe! http://www.foodnetwork.com/recipes/ina-garten/strawberry-tarts-recipe.html

I took step by step photos – here they are:

Dough:

Floured board (I got to use my new pastry mat - huzzah!)

Floured board (I got to use my new pastry mat – huzzah!)

Disk after chilling

Disk after chilling

Close-up! Before rolling out

Close-up! Before rolling out

Rolled out and in tart pan. Disclaimer! I'm not great at rolling dough still...I need more practice!

Rolled out and in tart pan. Disclaimer! I’m not great at rolling dough still…I need more practice!

Baking. That's rice on top.

Baking. That’s rice on top.

All finished baking :)

All finished baking 🙂

Pastry Cream:

Egg yolks with sugar

Egg yolks with sugar

Scalded milk, ready to be added slowly to the egg mixture

Scalded milk, ready to be added slowly to the egg mixture

Adding scalded milk to egg mixture

Adding scalded milk to egg mixture

I should have added corn starch before adding the milk, but I was bad and forgot. Don’t be like me! However, I did add the corn starch on the stove top and it all worked out, so if you do make that mistake know that it will turn out fine!

Stove top, stirring constantly

Stove top, stirring constantly

After many minutes of stirring and then whisking, voila! A nice and thick pastry cream.

After many minutes of stirring and then whisking, voila! A nice and thick pastry cream.

Ready to sit in the fridge (plastic wrap on top to keep a skin from forming)

Ready to sit in the fridge (plastic wrap on top to keep a skin from forming)

Putting it together:

Strawberries, ready for the tart!

Strawberries, ready for the tart!

Starting to make the pattern after spreading the cream on top

Starting to make the pattern after spreading the cream on top

Almost there...

Almost there…

All the strawberries on top!

All the strawberries on top!

With the apricot glaze on top

With the apricot glaze on top

Well, there you go! From start to finish. I personally hardly let the pastry cream cool at all, and I think letting it cool longer would have enhanced the flavor.  So next time that will be the game plan.  I made it a few hours in advance and let it sit in the fridge until it was time to eat dessert. That was great, and it tasted so fresh and wonderful.  Go make it on a Saturday afternoon!  It’s the perfect way to celebrate beautiful weather.

 

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