Rustic Strawberry Tart And Sweetened Whipped Cream Recipes

RUSTIC STRAWBERRY TART WITH STRAWBERRY CREAM

Steps:

• Heat oven to 450°F. Lightly spray cookie sheet with cooking spray. Remove pie crust from pouch; unroll on cookie sheet.
• In medium bowl, mix 2 tablespoons granulated sugar and the cornstarch. Gently stir in 3 cups of the strawberries. Spoon onto center of crust, spreading to within 2 inches of edge. Fold 2-inch crust edge up over filling, pleating decoratively. Brush crust edge with water; sprinkle with 1 teaspoon granulated sugar.
• Bake 15 to 20 minutes or until crust is golden brown.
• Meanwhile, in small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. In another small bowl, mash remaining 1/4 cup strawberries; fold into whipped cream. Serve tart with strawberry whipped cream. Garnish with fresh mint.

STRAWBERRY TARTS WITH CREAM

Steps:

• Cream butter and 1 cup sugar until pale and fluffy. Add yolks, and beat until just incorporated. Add flour and salt, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 3 days).
• Roll out each disk into an 11-inch round on a lightly floured surface. Fit each round into the bottoms and up the sides of a 9-inch fluted tart pan with removable bottom. Prick the bottoms of dough with a fork, and refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees. Brush crusts with egg wash. Bake, pressing down crusts if they start to bubble, until golden brown, about 20 minutes. Let cool completely, and remove from pans.
• Trim strawberries to about the same height. Heat preserves in a small saucepan over medium-low heat until loose. Strain through a fine sieve. You will have about 1 cup of solids. Spread 1/2 cup solids over bottom of each tart. Arrange strawberries in a single layer over the top, placing cut sides down. Brush strawberries with just enough warm glaze to make berries shiny. Dust with confectioners' sugar if desired.
• Beat cream with remaining 2 tablespoons sugar just until thickened. Cut each tart into quarters, and serve slices topped with whipped cream.

GLAZED STRAWBERRY TART

Steps:

• Stir together flour, almonds, sugar, lemon peel and salt in a large bowl.
• Cut butter into flour mixture with a pastry blender or 2 knives until coarse crumbs form.
• Whisk together eggs and vanilla in a small bowl; stir into flour mixture until dough forms.
• Shape into disk.
• Wrap in plastic and chill for at least 1 hour or overnight.
• Preheat oven to 350 degrees.
• Grease and flour a baking sheet.
• Place dough on baking sheet; pat into a 10-inch circle forming a high edge.
• Pierce bottom of dough all over with a fork.
• Bake until slightly browned about 25 minutes.
• Place baking sheet on a wire rack and cook for 10 minutes.
• Transfer shell to rack to cool completely.
• Melt jam with lemon juice in a small saucepan over low heat until spreadable.
• Spread 1/2 cup jam mixture over bottom of the shell.
• Arrange berries on top, cut sides down.
• Brush with remaining jam mixture.
• Serve with whipped cream if desired.

RUSTIC STRAWBERRY TART

Steps:

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment paper and set aside.
• Combine strawberries with the sugar, cornstarch and lemon juice and set aside.
• While the strawberries are marinating, roll out the puff pastry sheet or pie crust on a lightly floured surface until it's about 1/8" thick.
• Transfer to lined baking sheet.
• Spoon strawberry mixture into the middle of the pastry sheet, leaving about an inch or two border all around.
• Gently fold the sides of the pastry, a little at a time, up over some of the berries, leaving the fruit in the center exposed.
• Brush top of pastry lightly with water and sprinkle with turbinado sugar. Bake for 30-35 minutes until crust is golden and strawberries are bubbling.
• Let sit for 5-10 minutes before cutting.

RUSTIC STRAWBERRY TART

Steps:

• First make the pastry. Put the butter, flour, 25g polenta, sugar and a pinch of salt into the large bowl of a food processor and blitz to fine crumbs. Beat 1 of the eggs and add to the mixer and blend again until the pastry starts to clump together. Tip onto your work surface and knead briefly to bring the pastry together into a smooth ball. Flatten into a disc, wrap in cling film and chill for 30 mins.
• Heat oven to 180C/160C fan/gas 4. Dust your work surface with a little polenta and flour, then roll out the pastry into a circle roughly 35cm in diameter. line a large baking sheet with parchment and lay the pastry on top. Put the strawberries in a bowl and toss through the cornflour and sugar. Sprinkle the pastry with 1 tbsp polenta, then arrange the strawberries on top, leaving a border about 3cm clear around the edge.
• Beat the remaining egg and sweep over the pastry edge with a brush. Fold the pastry over the strawberries, pinching to create a rough border, and leaving the centre exposed. Brush the edge with more egg. Bake for 45-50 mins until golden brown and crisp. Brush the strawberries with the jam. leave to cool for 15 mins before serving with clotted cream, if you like.