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Strawberry And (fresh) Angelica Tart

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Grigson	8	Servings

INGREDIENTS

1	kg	Small strawberries, about
		Icing sugar for dusting
300	g	Plain flour
		A pinch of salt
100	g	Icing sugar
200	g	Unsalted butter
2		Egg yolks
350		Milk
1		Vanilla pod
3		depending on 3 to 4
		thickness7.5
		cm/3" lengths of
		fresh angelica
		stems
		A pinch of salt
2		Egg yolks
60	g	Caster sugar
45	g	Plain flour

INSTRUCTIONS

Make the pate sablee and creme patissiere in advance. For the  Pastry:
Sift the flour, salt and sugar. Process with the butter and  egg yolks
to form a soft dough. Scrape up into a ball.  2 Knead briefly to smooth
out, wrap in clingfilm and chill for at  least four hours. Preheat oven
to 180c/350f/Gas 4. Roll out the  pastry and line a 25cm/10" tart tin,
gently easing it in - it will  probably tear but don't worry - just
patch it up with the trimmings.  3 Cover, chill for an hour and prick
the base with a fork. Line with  grease- proof paper and weigh down
with baking beans. Bake blind for  20 minutes, take out the beans and
paper, and bake for 15-20 minutes.  Cool on a rack.  4 For the Creme
Patissiere: Gently boil the milk, vanilla, angelica  and salt in a pan,
reduce the heat to low, cover and leave for 30  minutes. (If you can't
get a really low flame, take the pan off the  heat and set aside).  5
Whisk the egg yolks with the sugar until pale, and then whisk in the
flour. Gradually pour in the hot milk, whisking constantly.  6 Pick out
the angelica stems and vanilla pod and discard. Return the  milk
mixture to the pan and slowly boil, whisking to smooth out as  many
lumps as possible. Let it bubble for a minute, keeping the heat  low
and stirring to prevent catching.  7 Draw off the heat and leave until
tepid. If not using immediately,  rub a knob of butter over the surface
to prevent a skin forming.  Reheat gently before using so it spreads
easily.  8 As near as possible to serving, spread the creme patissiere
in the  pastry case. Hull the strawberries and halve. Arrange in
concentric  circles, covering the creme patissiere. Dust with a little
icing  sugar to serve.  Converted by MC_Buster.  Recipe by: Sophie
Grigson  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 410 Calories From Fat: 214 Total Fat: 24.4g Cholesterol: 143.8mg Sodium: 820.2mg Potassium: 269.3mg Carbohydrates: 44.1g Fiber: 3.7g Sugar: 6.2g Protein: 6.3g