Strawberry Tarte
This recipe is inspired by an almond honey tart from Patricia Wells's cookbook At Home in Provence. I used her dough and cream filling recipes and added fresh strawberries. This dessert is perfect for summer entertaining when strawberries are in season. Additionally, I've included Patricia's version made with apricots.
Ingredients
For the crust:
Unsalted butter for preparing the tart pan
8 tablespoons (4 ounces; 120 g) unsalted butter, melted and cooled
1/2 cup (100 g) sugar
1/2 teaspoon pure almond extract
1/8 teaspoon pure vanilla extract
A pinch of fine sea salt
11/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour
2 tablespoons finely ground unblanched almonds - needed for the apricot version
For the cream:
1/2 cup (12.5 cl) heavy cream
1 large egg, lightly beaten
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 tablespoons raw, full-flavored honey, such as lavender
I tablespoon superfine French flour, such as Francine Fluide, or all-purpose flour is fine
1 pint of fresh strawberries or about 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel)
Confectioner's sugar for garnish
Equipment:
9 inch tarte pan with removable bottom
Instructions
- Preheat the oven to 375° F.
- Butter the bottom and sides of a tart pan and set aside.
- In a large bowl, combine the butter and sugar and, with a wooden spoon, stir to blend. Add the almond and vanilla extracts, salt, and flour, and stir to form a soft, cookie-dough-like dough. Do not let it form a ball. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry onto the bottom and sides of the pan. The dough will be quite thin.
- Place the pan in the center of the oven and pre-bake until the dough is slightly puffy and set, about 12 to 15 minutes.
- Meanwhile, prepare the cream: In a medium-sized bowl, combine the cream, egg, almond and vanilla extracts, and honey, and whisk to blend. Whisk in the flour.
- Pour the cream evenly over the tarte. Place in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, about 10 minutes.
- Remove to a rack to cool.
- Layer the strawberries on top.
- Sprinkle with confectioners' sugar – I use a small sieve to sprinkle the sugar evenly.
Apricot variation:
- Carry out steps 1-3 above.
- Place the pan in the center of the oven and bake until the dough is slightly puffy and set, about 12 to 15 minutes. Sprinkle the almonds on the crust. (This will prevent the crust from becoming soggy.)
- Meanwhile, prepare the cream: In a medium-sized bowl, combine the cream, egg, almond and vanilla extracts, and honey, and whisk to blend. Whisk in the flour.
- Starting just inside the edge of the pre-baked pastry pan, neatly overlap the halved apricots, cut side up, at a slight angle. Make 2 or 3 concentric circles, working toward the center. Fill the center with the remaining apricots.
- Pour the cream evenly over the fruit. Place in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 50 to 60 minutes. The apricots will shrivel slightly. Remove to a rack to cool. Sprinkle with confectioners' sugar just before serving.
Find it online: https://returntothetable.com/strawberry-tarte/