Form the dough into rounds, wrap it in plastic wrap and chill. Spoon the buttery crumb mixture into the bottom of a 13×9-in. Place the ring on a parchment paper lined baking sheet and chill it. Then place each circle in the prepared muffin/tart pan, with a fork, prick each square a few times. On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it. Cut with a sharp knife or using a round cookie cutter, cut about a 3 1/2-4 inch circle. With the machine running, pour the melted butter through the chute until the graham cracker crumbs have the consistency of wet sand. How to make a Strawberry Tart recipe Roll out the puff pastry (either store bought or homemade) to a 1/8 inch thickness (I roll mine a bit thicker). Using your fingertips, quickly work in the flour until the dough holds together. Blitz the graham crackers in a food processor to grind them into crumbs. Make a well in the center of the flour mixture. To prepare the dough by hand, place the flours, sugar and salt in a large bowl or on a work surface. Note: The dough may also be made in a food processor using the same technique, but make half a batch at a time for best results. The dough will remain fresh for 2 or 3 days in the refrigerator or wrap securely in plastic, then in foil, and it will keep frozen for 2 to 3 months. Strawberry Tart Filling Mix together cream cheese which is at room temperature, sour cream, sugar, egg, salt, vanilla extract and lemon zest. Wrap in plastic and chill for at least 2 hours or overnight. Remove the dough and divide it into 2 pieces. Continue to mix on low speed until the dough pulls away from the sides of the bowl. Mix on low speed until the butter is evenly distributed throughout the flour.Īdd the egg yolks and cream. Sugar Dough: 1 pound unsalted butter, slightly softened 3 1/3 cups (12 ounces) pastry flour 3 1/3 cups (12 ounces) all-purpose flour Pinch salt 3/4 cup (6 ounces) sugar 3 egg yolks 2 to 4 tablespoons heavy creamĬut the butter into large pieces and place the pieces in the bowl of an electric mixer fitted with a paddle or dough hook.Īdd the pastry and all-purpose flour, salt, and sugar. Remove the flan ring and transfer the tart to a flat serving platter. Cover the top of the tart with sliced strawberries arranged in concentric circles or in a flower petal design, making certain the whole top of the tart is covered. Remove the tart from the oven and let cool to room temperature.īrush the top of the tart with the currant jelly. Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15 minutes, or until the pastry and marzipan are a deep golden brown. Stir in the liqueur, zest, and almond extract, then mix in the ground almonds. Ingredients 350ml whole milk 1 vanilla pod, split lengthways 4 large free-range egg yolks 100g golden caster sugar 25g plain flour, plus extra for dusting. Place the ring on a parchment paper lined baking sheet and chill it until needed.Ĭream the butter and sugar lightly in an electric mixer don't let the butter get too soft. On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it.
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