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Receta Old Fashioned Strawberry Tart

Name: Old Fashioned Strawberry Tart
Ingredients: 1 stk Unsalted butter; 1/4 c. Sugar; 1 tsp Vanilla extract; 1 x Egg yolk; 1 1/4 c. Cake flour; 1 c. Lowfat milk; 1/4 c. Sugar; 3 x Egg yolks; 3 Tbsp. Flour; 1 tsp Vanilla; 2 pt Strawberries - (to 3 pints); 1 c. Strawberry preserves; 2 Tbsp. Kirsch; 1/2 c. Toasted, sliced almonds; Confectioners sugar

de Global Cookbook

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Ingredientes

1 stk Unsalted butter
1/4 c. Sugar
1 tsp Vanilla extract
1 x Egg yolk
1Â 1/4 c. Cake flour
1 c. Lowfat milk
1/4 c. Sugar
3 x Egg yolks
3 Tbsp. Flour
1 tsp Vanilla
2 pt Strawberries - (to 3 pints)
1 c. Strawberry preserves
2 Tbsp. Kirsch
1/2 c. Toasted, sliced almonds
Â Â Confectioners sugar

Direcciones

For the dough, beat the butter and sugar with the paddle on medium speed till very soft and light. Beat in the vanilla and the yolk and continue beating till smooth and shiny, about 3 more min. Stop the mixer, sift the cake flour and add in to the butter mix. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and refrigerateit till hard.
For the pastry cream, combine the lowfat milk and half the sugar in a saucepan over low heat. Whisk the yolks with the remaining sugar and sift the flour over and whisk it in. Beat 1/3 of the boiling lowfat milk into the yolk mix and return the remaining lowfat milk to a boil. Beat the yolk mix into the boiling lowfat milk and continue beating till the cream thickens and comes to a boil. Remove from heat and stir in the vanilla. Scrape the cream onto a clean plate, cover with plastic wrap and chill.
Roll the dough and fit it into a 10- to 11-inch tart pan or possibly several individual tart pans. Cut a disk of parchment paper to fit the inside of the dough and fill with dry beans. Bake the tart shell at 325 degrees about 20 min, till set. Remove the paper and beans and continue baking 5 min more to color the pastry. Don't over-bake. Cold the shell in the pan.
Spread the cooled pastry cream on the cooled tart shell. Rinse, hull and halve the berries and arrange them on the pastry cream. Bring the preserves and Kirsch to a boil and strain. Reduce to thicken if necessary. Brush the glaze on the berries. Edge the tart with the almonds and sprinkle the almonds with the confectioners' sugar.