Strawberry-Almond Tart
Ingredients
1 lb. strawberries, sliced thinPâte Sucrée aux Amandes (Sweet Almond Pastry)
½ cup very cold butter
½ cup plus 1 Tbsp. powdered sugar, sifted
¼ cup ground almonds (can also use almond flour)
1 pinch salt
A few drops vanilla extract (optional)
1 egg
1 2/3 cups cake flour
Crème Patisserie (Pastry Cream)
1 vanilla bean
1 2/3 cup whole milk
4 egg yolks
½ cup plus 1 Tbsp. granulated sugar
¼ cup cornstarch
2 Tbsp. butter
Preparation
Pâte Sucrée aux Amandes (Sweet Almond Pastry)
• Cut the butter into small pieces and place in a bowl.
• Work the butter to homogenize and then add the next six ingredients, one by one, making sure to fully incorporate each into the mixture before the next addition.
• Combine ingredients just until the dough comes together; do not overwork.
• Form the dough into a ball and wrap in plastic wrap. Refrigerate for a minimum of 2 hours before using. (If possible, it is better to prepare the dough one day ahead; it will be easier to roll out.)
• Set the oven to 340 degrees.
• Butter a 9-inch tart pan.
• On a floured work surface, roll out the dough to the size of the pan and fit it into the pan.
• Allow to rest in the fridge for one hour.
• Using a fork, prick the surface of the dough to keep from puffing up during baking.
• Fit a round piece of parchment paper over the dough, pressing into the corners and pressing down with dried beans or pie weights.
• Bake for about 20 minutes or until lightly colored.
• Remove from the oven and let cool.
Crème Patisserie (Pastry Cream)
• With a sharp knife, slice the vanilla bean in half lengthwise. Using the tip, scrape the interior to remove the seeds.
• Pour the milk into a saucepan and add the vanilla pod and seeds. Bring to a simmer, and then remove from heat, cover immediately and allow the mixture to steep for 15 minutes.
• In a large bowl, whisk the egg yolks and sugar until slightly pale.
• Incorporate the cornstarch.
• Remove the vanilla pod from the saucepan and reheat the milk, bringing to a simmer.
• Pour a third of the hot milk over the egg yolk, sugar and cornstarch mixture (to temper the yolks)
• Whisk together and pour the whole mixture back into the saucepan.
• Bring to a boil while stirring with a whisk, making sure to scrape down the sides of the pan with a spatula. Remove from heat and pour the cream into a clean bowl. Allow to cool for 10 minutes so that it’s still hot but not boiling.
• Incorporate the butter while stirring.
• Cover the bowl with plastic wrap until ready to use.
Assembly
• Spread the pastry cream in the baked tart.
• Decorate with sliced strawberries.
• Serve.