This recipe is from Baked, a regular column on SauceMagazine.com/blog.
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 its 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.
Pâte 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
This article appears in Jul 1-31, 2011.