Today is a dear friend’s Birthday, but I cannot be there to celebrate with her. To cheer myself up from this realization I decided to make this Fresh strawberry tart. It so happens that my co-worker’s birthday is today as well, so she will be the recipient of all this birthday baking. I’m also super excited that this recipe incorporates three MtAoFC recipes all in one.
(Mastering the Art of French cooking: Volume One, pg. 633-634)
- 1 & 1/3 cups flour
- 3 to 7 tbs granulated sugar
- 1/8 tsp double-action baking powder
- 7 tbs fat ( 5 tbs chilled butter and 2 tbs chilled shortening)
- 1 egg beaten with 1 tsp water
- 1/2 tsp vanilla
- Place flour, sugar (I used 6 tbs), butter, shortening, and baking powder in the mixing bowl.
- Rub together the fat and dry ingredients with finger tips
- Blend in the egg and vanilla
- Knead dough into a ball
- Wrap in waxed paper
- Chill for several hours until firm
- Mold in a false bottom cake pan
- Bake in oven for about 15 minutes until it begins to brown
(Mastering the Art of French Cooking: Volume One, pg. 590-591)
- 1 cup granulated sugar
- 5 egg yolks
- 1/2 cup flour
- 2 cups boiling milk
- 1 tbs butter
- 2 tsp vanilla
- 3 tbs cognac
- Gradually beat sugar into egg yolks until mixture is pale yellow and forms ribbons
- Beat in flour
- Beating the yolk mixture, gradually pour on the boiling milk in a thin stream of droplets
- Pour into sauce pan and heat over moderately high heat.
- Stir with a wire whisk
- When sauce comes to a boil, beat over a moderately low heat for 2 to 3 minutes.
- Remove from heat
- Beat in butter
- Beat in vanilla and cognac
Tarte aux Fraises
(Mastering the Art of French Cooking: Volume One, pg. 640-641)
Finally, we come to the assembly portion, but wait there’s more. We now need to make the glaze. I also added blue berries to the mix because they are yummy and look pretty.
- 1 quart of large ripe strawberries
- 1 cup red currant jelly
- 1 tbs granulated sugar
- 1 tbs cognac
- Have your pastry crust ready
- Hull strawberries
- Boil currant jelly, sugar, and cognac until it reaches 228 degrees
- Paint the interior of the pastry crust
- Let sit for five minutes
- Spread custard onto bottom of pastry shell
- Arrange strawberries over custard
- Spoon glaze over strawberries.
- Chill and serve.