The sun is up, blue sky and birds singing.. Aww that’s how I like the summer.
As soon as I started to blog about my culinary adventures I also started giving endless pieces of pies, cakes, macarons and cupcakes to family and friends. This action caused some reaction (you all know that physics rule), and lucky me, its was a dang good one. The orders started!
I’m so happy to announce that I’m the “personal baker ” for our family dinner parties and friends Birthdays… For some of you these are baby steps, and I agree, but I feel so honored and thankful to all of those who had giving me their valuable trust and encouragement to make greater desserts.
I’ve received few orders, some lemon pies, cupcakes and macarons, great right? But I must confess it’s not easy and I struggle to set a prize jeeezzz!
Yesterday was a special day caused I hosted (in my little bright yellow kitchen) my very 1st mini baking atelier.
Someone came, so I could teach him to do a strawberry tart, so a lil chit chat and straight to the kitchen.
For the Pâte Sucrée you will need:
- 100g unsalted butter, cubed, at room temperature
- 90g powdered sugar
- 30g ground almonds
- 1 vanilla bean, scrapped
- 1 eggs, room temperature
- 200g all-purpose flour
- 1/2 tsp salt
Put the butter in a mixer bowl and beat until smooth and creamy.
Add the sugar, ground almonds, and vanilla bean seeds. Mix until well combined.
Add the eggs one at a time. Be sure the first egg is fully incorporated before adding the next one!
Combine the flour and salt. Add to the dough in about three parts. Mix until just it comes together. Attention here: Be very careful and for any reason Do not overwork the dough!
It’s better to have a lumpy dough rather than a overworked one.
Divide the dough in the portions you need.
Turn each part into a disk and wrap them with plastic wrap and store in the fridge overnight.
Next day, remove the dough from the fridge, and roll it between two sheets of parchment paper. Work quickly…like that the dough will stay manageable and not soft and overworked.
Line your tart tin with the dough and put it back in the fridge for at least 30 min to rest. (I wanted a very thin crust to keep the tart very light and delicate, but its up to you)
Preheat the oven to180°C
Bake for 15 minutes until it’s golden brown.
Let cool in the tart pan.
For the Strawberry tart you will need:
- Lined tart tin with the Pâte sucrée
- 200 g of fresh stawberries (I used 2 barquettes)
- 2g of pectin or the equivalent unflavored gelatine
- 2 tbsp of sugar
- Apricot marmalade
We will start doing the strawberry “gélée”. Clean the strawberries and remove the top green part. In a food processor, mix the strawberries and the sugar, until it turns into a thick juice.
Strain the strawberry juice to remove the seed, this is very important to have a light and smooth gélée.
Pour the juice in a small saucepan and add the pectin or gelatine. Bring the mix to a boil, in low-high heat. To avoid cluts, stir a little with a wooden spoon. Let the mix set for 3 minutes to low its temperature.
Pour the strawberry-gelatine juice into the already cooked tart crust. Refrigerate for 25 or 30 minutes.
Slice the strawberries in thin layers, with this we will do the strawberry carpaccio top.
After the tart is well set, start to do the carpaccio. Arrange the strawberries slices inside, one almost over lapping the other. Continue til’ you reach the center.
This step can be long, but it totally worth the try because at the end, your tart will be beautiful and delicate.
In a small casserole, heat (medium-slow) the apricot jelly, stirring from time to time with a wooden spoon.When melted, remove from fire and let set for 2 minutes.
With a silicon pastry brush, cover the strawberries with a very thin layer of the melted jelly. The jelly will serve as “napagge”, meaning, we will spread a thin coat of melted jelly in top of the strawberry carpaccio to give it a shinny, pastry like look.
Put the tart back to the fridge for 30 min (if you can wait), and enjoy.
This is a very simple recipe, I do this tart every summer cause is refreshing and light.
Hope you love it,