Fresh strawberry tart makes the most of the season

Angela D'Urso

Strawberry season is upon us, and it’s only the beginning of a season full of native fruits and farmers markets. Buying locally truly makes a difference. Fruits and vegetables are so much more flavorful, and it’s really nice to know that they were picked just hours before you purchased them ... and what’s better than that?

Strawberries are a great way to enjoy something sweet without feeling bad about it. They are high in vitamin C, which is thought to guard against certain cancers, and they only have about 50 calories per cup. So adding a little chocolate or a dollop of whipped cream for an extra indulgence isn’t so bad. The sweet and tangy strawberry is so delicious on it’s own that I usually combine them with few ingredients in some of my favorite recipes. I truly believe that some of the best foods served are simple and made with fresh, quality ingredients.  

There are many delicious strawberry recipes, such as strawberry short cake, strawberry rhubarb pie and strawberry upside down cake. However, with the days getting warmer, finishing off a meal with a fresh strawberry tart seems to be perfect.

This is a beautiful tart to show off to your guests, and it’s refreshing and satisfying after a warm day.

Fresh Strawberry Tart

Classic Short Dough:

12 ounces butter

6 ounces sugar

2 ¼ ounces whole eggs

1 teaspoon vanilla

1 pound, 2 ounces flour

Cream butter sugar and vanilla in a bowl until light and fluffy. Add eggs one at time. Add flour on low speed just until combined. Place in refrigerator to rest for half an hour. Roll into a tart pan and refrigerate for 15 minutes. Bake at 350 degrees for 12-16 minutes until golden brown

Vanilla Cream:

1 pound half-and-half

4 ounces sugar

1 ounce cornstarch

¼ ounce cake flour

4 egg yolks

1 whole eggs

½ ounce vanilla

1 ½ ounces butter

In a mixing bowl combine ½ of the sugar, cornstarch and flour and make a slurry by whisking in about 1-2 ounces of the cream. Then add egg yolks and eggs and whisk until smooth.

Place balance of the cream and sugar in a pot and bring to a boil.

Whisk the hot cream into the egg mixture then place back into the pot to thicken. Stir the mixture constantly with a rubber spatula over the heat until a smooth cream forms. You may use a whisk towards the end to help make it smooth.

Take off heat and add vanilla and butter. Cover with plastic and cool in a refrigerator.

Assembling the Tart

Wash the strawberries, cut the tops off and slice in half lengthwise. Place cream in tart shell and spread evenly all the way to the edge. Place the strawberries all the way around the tart facing the same way. Warm apricot jam over the stove or in the microwave and brush over the strawberries to give them a nice shiny sheen. Refrigerate until serving.

Herald News (Fall River, Mass.)