Blooming French Strawberry Tart

attosa
Diamond Post Medal for All Time! 1,246 Posts

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Yield: 8 servings

Ingredients:

• 2 cups all-purpose flour
• 3/4 tsp baking powder
• pinch of salt
• 3 1/2 oz cold butter
• 1/3 cup granulated sugar
• 1 egg
• 2 egg yolks
• 2/3 cup granulated sugar
• pinch of salt
• 1 tsp grated lemon zest
• 1/2 cup flour
• 2 cups milk
• 1 tsp lemon zest
• 18 oz fresh strawberries

Steps:

1. Whisk together 2 cups flour, 3/4 teaspoon baking powder, and a pinch of salt in a large bowl.

 
2. Chop the cold butter into little cubes and add to flour mixture.

 
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3. Use two forks to crumble into the texture of coarse cornmeal. You can also pulse it a food processor.

 
4. Add 1/3 cup sugar and egg. Bring the dough together into a ball. Don't overwork it.

 
5. Flatten the dough a bit, then wrap tightly in plastic wrap. Refrigerate for 30 minutes.

 
6. While the dough is in the fridge, work on the pastry cream. In a bowl, whisk together 2 egg yolks, 2/3 cup sugar, and 1 tsp.lemon zest.

 
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7. Add 1/2 cup flour and a couple Tbsp. of the milk, beat until combined.

 
8. Place the rest of the milk and other tsp. of lemon zest in a saucepan over medium heat until the milk comes to a simmer.

 
9. While whisking, pour the milk into the egg flour mixture.

 
10. Return entire mixture back to the saucepan and cook over medium heat, stirring constantly, until it thickens like pudding. Remove from heat to cool. Press a piece of plastic wrap on top of the pastry cream to prevent a skin from forming. Refrigerate until chilled.

 
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11. To finish the tart crust, preheat oven to 350 F. Remove dough from fridge and press into the bottom of your tart pan, getting up the sides.

 
12. Use a fork to prick holes into the bottom crust, then bake for 20 to 25 minutes, or until golden.

 
13. Transfer to a rack to cool before filling.

 
14. Hull the strawberries and slice them about 1/4 inch thick. Leave one strawberry whole.

 
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15. Remove the pastry cream from the fridge, whisk until smooth, then spread onto the crust. Place strawberries around the tart, starting from the outside and working your way in, overlapping them.

 
16. When you make it all the way in, pop the whole strawberry in the center. What a beautiful bloom!

 

*I used a 10 inch tart pan for this recipe.

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suz1230
Silver Feedback Medal for All Time! 451 Feedbacks

August 14, 20181 found this helpful

Attosa, that is one beautiful Blooming French Strawberry Tart-*Masterpiece*!

As soon as I pick up some strawberries, which is going to have to be soon, I've got to make this :)

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I'm sitting here just drooling over this, it looks so good.

Now here's something funny about my cooking. I've never made
tarts of all things, and have made lots of other pastries and goodies, but, I just haven't done this yet, and this will be my first tart.

Thank you so much for this beautiful recipe:)

Reply Was this helpful? 1

attosa
Diamond Post Medal for All Time! 1,246 Posts

August 15, 20180 found this helpful

Hahaha what is fantastic about us is our ever growing list of "first times" we get from each other. PLEASE please please try this. It's so lovely, and kinda neat to have something so French without being over there! :)

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suz1230
Silver Feedback Medal for All Time! 451 Feedbacks

August 15, 20180 found this helpful

Oh yes, I sure will make this pretty soon, (I have to or I won't be right) hahaha - because after seeing it, I can't get it out of my mind, I mean it's hit the point it's now calling my name out loud, hahaha

And it sure is fantastic that we both have our "first times" list, heheheh I love it!~ :) Thank you Attosa!

Reply Was this helpful? Yes

mimi

August 18, 20180 found this helpful

I would really llke to make this recipe, but I don't have a tart pan.
Is there anything else I can use that I might already have in my kitchen?

Reply Was this helpful? Yes

attosa
Diamond Post Medal for All Time! 1,246 Posts

August 19, 20180 found this helpful

You could use any springform pan. If you don't have that either, you can use a regular cake pan and make a thick foil strip barrier (fold foil over and over and over then put it an inch inside one side of your pan). When it's done baking, let it cool, remove the thick foil strip, and use that entire exposed wall to lift the tart out without it crumbling. Use a wide cake server or a flat, wide spatula or two. In the past, before I had a tart pan, I'd just make the tart in a cake pan, cool it entirely, cut it into slices, then carefully lift them out like slices of cake. This tart is sturdy enough for that once cooled. Hope any of these work for you!

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mockchoc

August 21, 20180 found this helpful

Drooling. This is one of my favourite desserts. Well done Attosa. Looks gorgeous!

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attosa
Diamond Post Medal for All Time! 1,246 Posts

August 23, 20180 found this helpful

Thanks, Sue! You should post your carrot walnut cake recipe here :D

Reply Was this helpful? Yes

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