Strawberry Tartlets

8.30.2012

Strawberry Tartlets

Strawberry season is definitely over here in Minnesota but I haven’t gotten around to writing, editing, and posting this recipe until now. The job hunting process has been taking up a lot of my time. Ugh.

I made strawberry tartlets awhile ago because I wanted to use the tartlet molds we were given almost a year ago. We had so many wedding gifts and china that we weren’t able to bring to New York with us because we had no space. It felt like Christmas again when we were reunited with our gifts and I was pretty much in heaven being able to play with all of my baking stuff.

For these tartlets, feel free to use another kind of berry or whatever fruit is in season in your area. I’m in love with the pastry cream that I used in this recipe because it’s really light and not cloyingly sweet so it won’t overpower whatever fruit you may be using.

For six tartlets — please ignore the fact that only four are displayed in the picture:

Tartlet Shell (adapted via):

1 c. plus 2 tablespoons all-purpose flour
1 1/2 tbsp. granulated sugar
1/2 tsp. kosher salt
1/2 c. unsalted butter, cold, cut into small pieces
1 large egg yolk, lightly beaten
1 tbsp. ice water, plus more as needed

Pastry Cream (adapted from Cooking Channel):

3 c. milk
1 tsp. pure vanilla extract
6 egg yolks
1/2 c. granulated sugar
1/3 c. all-purpose flour
Pinch salt
1/2 c. heavy cream, whipped

Topping:

1 1/2 lbs. fresh strawberries, hulled, washed, and halved
3 tbsp. granulated sugar

Mix the flour, 1 1/2 tablespoons sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal. In a small bowl, mix together egg yolk and ice water. With machine running, add egg mixture in a slow, steady stream through the feed tube. Process until dough just holds together, about 20 seconds — add cold water a tablespoon at a time if necessary. Preheat oven to 400F. Divide the dough evenly among six 4” tartlet pans; gently press into pans. Prick bottoms with a fork. Refrigerate shells until firm to the touch, at least 30 minutes. Line each shell with foil, and fill with pie weights or dried beans. Place tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove foil and weights. Continue to bake until bottom of crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove shells from pans. Meanwhile, in a medium bowl, mix strawberries with remaining 3 tablespoons sugar. Cover with plastic wrap, for about 1 hour.

For the pastry cream, bring the milk and vanilla to a boil in a saucepan. Remove the pan from the heat right away, cover and set aside for 10 to 15 minutes. Beat the yolks and sugar in a mixing bowl. Slowly beat in the flour and salt. Whisk the hot milk into the egg mixture in a thin stream — don’t stop whisking! Put the mixture into the saucepan, through a chinoise, and bring to a boil over medium heat, stirring constantly until the mixture thickens. Set aside to cool with a buttered piece of waxed paper on top to prevent a skin from forming. When it is completely cooled, fold in the whipped cream.

Fill each tart shell with about 1/3 cup pastry cream; divide strawberries evenly among tarts.

[I really hope that you find the recipes I post to be pretty easy and straightforward to follow. I’m a lazy baker just because I lack the time and patience.]

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