Tarte aux Fraises

Ingredients

• 1.25 cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tablespoons granulated sugar
• ¼ teaspoon fine sea salt
• 1 whole large egg yolk
• 3 tablespoons ice water
• 1 cup whole milk
• 3 whole large egg yolks
• ¼ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon unsalted butter
• ½ teaspoon vanilla extract
• 1.5 pounds fresh strawberries, medium
• ⅓ cup apricot jam
• 1 tablespoon water

Instructions

1. 1

   In a large bowl, combine 1.25 cups all-purpose flour, 2 tablespoons granulated sugar, and 0.25 teaspoon fine sea salt. Add 0.5 cup cold unsalted butter cut into small cubes. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible — this is what creates a flaky crust.

2. 2

   Create a small well in the center of the flour mixture. Pour 1 large egg yolk and 3 tablespoons ice water into the well. Using a fork, gently mix the wet ingredients together, then fold the dry ingredients in until the dough just comes together. Do not overmix — overworking the dough will make it tough. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.

3. 3

   Preheat your oven to 400°F. Remove the dough from the refrigerator and let it sit at room temperature for 2-3 minutes to soften slightly. Place the disk between two sheets of parchment paper and roll it out into an 11-inch round about 1/8-inch thick — the parchment keeps it from sticking and makes transferring easier.

4. 4

   Transfer the rolled dough to a 9-inch tart pan with a removable bottom (keep the parchment on to help), then gently peel away the parchment paper. Press the dough into the pan, letting it come slightly up the sides. Trim any overhang with a paring knife by running it around the rim. Prick the bottom all over with a fork — this prevents the crust from puffing during baking.

5. 5

   Bake the pastry shell for 12-15 minutes until it turns light golden brown and looks set but not yet deeply colored — you want it just baked through but still slightly pale so it doesn't brown too much during cooling. Remove from the oven and set aside to cool completely while you make the pastry cream.

6. 6

   Pour 1 cup whole milk into a small saucepan and place over medium heat. Heat until just before it reaches a simmer — you'll see gentle bubbles forming around the edges. Remove from heat.

7. 7

   In a separate medium bowl, whisk together 3 large egg yolks and 0.25 cup granulated sugar until the mixture is pale and thick, about 2 minutes — this incorporates air and helps prevent lumps. Add 2 tablespoons all-purpose flour and 1 tablespoon cornstarch to the egg mixture and whisk until smooth.

8. 8

   Slowly pour the hot milk into the egg mixture while whisking constantly — add it in a thin stream rather than all at once to temper the eggs and prevent them from scrambling. Keep whisking until fully combined.

9. 9

   Pour the mixture back into the saucepan and place over medium heat. Whisk constantly for 2-3 minutes until the cream thickens enough to coat the back of a spoon and shows no trace of graininess. Remove from heat, add 1 tablespoon unsalted butter and 0.5 teaspoon vanilla extract, and whisk until smooth.

10. 10

    Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, about 10 minutes, then spread the cream evenly into the baked tart shell.

11. 11

    Rinse 1.5 pounds fresh strawberries and pat them completely dry with paper towels — moisture is the enemy of a glossy glaze. Hull each strawberry using a small paring knife or strawberry huller, then slice them in half lengthwise to create uniform pieces. Arrange the strawberry halves cut-side down over the pastry cream in concentric circles, starting at the outer edge and working toward the center.

12. 12

    In a small saucepan over low heat, warm 0.33 cup apricot jam with 1 tablespoon water, stirring gently until it becomes a thin glaze. Strain the glaze through a fine-mesh strainer to remove any lumps. Using a pastry brush, lightly brush the glaze over the strawberries — this gives them a beautiful shine and seals in their moisture. Let the tart cool to room temperature before serving, or refrigerate for up to 4 hours.

Tools you’ll need

• large mixing bowl
• pastry cutter or fork
• plastic wrap
• parchment paper
• rolling pin
• 9-inch tart pan with removable bottom
• paring knife
• fork
• small saucepan
• medium bowl
• whisk
• plastic wrap
• fine-mesh strainer
• pastry brush
• strawberry huller

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