| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | Stick unsalted butter | |
| 1/4 | c | Sugar |
| 1 | ts | Vanilla extract |
| 1 | Egg yolk | |
| 1 1/4 | c | Cake flour |
| 1 | c | Milk |
| 1/4 | c | Sugar |
| 3 | Egg yolks | |
| 3 | tb | Flour |
| 1 | ts | Vanilla |
| 2 | pt | Strawberries; up to 3 |
| 1 | c | Strawberry preserves |
| 2 | tb | Kirsch |
| 1/2 | c | Toasted; sliced almonds |
| Confectioners sugar |
INSTRUCTIONS
PASTRY DOUGH PASTRY CREAM GLAZE GARNISH For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm. For the pastry cream, combine the 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 milk into the yolk mixture and return the remaining milk to a boil. Beat the yolk mixture into the boiling milk and continue beating until 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 several individual tart pans. Cut a disk of parchment paper to fit the inside of the dough and fill with dried beans. Bake the tart shell at 325 degrees about 20 minutes, until set. Remove the paper and beans and continue baking 5 minutes more to color the pastry. Do not over-bake. Cool 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. Notes: Recipe courtesy of Nick Malgieri Recipe by: Cooking Live Show #CL9065 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Mar 7, 1998
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