Gail Simmons Strawberry Tart Recipes

STRAWBERRY TARTS

Strawberry Tarts image

Provided by Ina Garten

Categories dessert

Time 2h

Yield 4 tarts

Number Of Ingredients 18

Ingredients

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream

Steps:

Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

STRAWBERRY TART

STRAWBERRY TART image

Categories Fruit Dessert

Yield 6 to 8

Number Of Ingredients 10

Ingredients

1 cup flour
1 tsp baking powder
Pinch salt
1 stick unsalted butter, room temperature, plus more for coating pan
1 cup sugar plus 2 T sugar
2 large eggs, room temperature
1 tsp vanilla
8 oz. fresh strawberries, hulled
Juice of half a lemon
1/2 tsp cinnamon

Steps:

Preheat oven to 375 degrees. Butter a 9-inch springform pan. Whisk together flour, baking powder and salt. Set aside. Cream butter and 1 cup sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addiiton. Mix in vanilla. Using mixer on a low speed, incorporate flour mixture until just combined. Pour batter into prepared pan. Cover with plastic wrap and chill 20 minutes. Arrange strawberries in concentric circles on top of dough. Pour lemon juice evenly over berries. Combine remaining sugar and cinnamon, and sprinkle over strawberries. Bake tart until edges are golden and center is set, approx. 45 minutes. When tart is cool, run a sharp paring knife around the side of the pan and remove the springform side of the pan.

GAIL SIMMONS' STRAWBERRY TART RECIPE

Gail Simmons' Strawberry Tart Recipe image

Provided by Lonnie

Number Of Ingredients 10

Ingredients

1 c flour
1 t baking powder
pinch salt
1 stick unsalted butter, room temperature, plus more for coating pan
1 c sugar plus 2 T
2 large eggs, room temperature
1 t vanilla
8 oz fresh strawberries
juice of half a lemon
1/2 t cinnamon

Steps:

1. Preheat oven to 375 degrees. Butter a 9 inch springform pan. Whisk together flour, baking powder and salt. Set aside. Cream butter and 1 cup sugar until light and fluffy, about 3 minutes. 2. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Using a mixer at a low speed, incorporate flour mixture until just combined. Pour batter into prepared pan. Cover with plastic wrap and chill 20 minutes. 3. Arrange strawberries in concentric circles on top of dough. Pour lemon juice evenly over strawberries. Bake tart until edges are golden and center is set, about 45 minutes. 4. When tart is cool,run a sharp paring knife around the edge and remove the sides of the pan.

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