Strawberries-and-Cream Tart

Total Time:
1 hr 25 min
Prep:
50 min
Cook:
35 min

Yield:
6-8 servings
Level:
Intermediate

Ingredients
  • For the Crust:
  • 2 tablespoons vegetable oil
  • 1 large egg plus 1 egg yolk
  • 2 tablespoons cold whole milk
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 1/8 teaspoon baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • For the Filling:
  • 1 teaspoon unflavored gelatin
  • 1/4 cup granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • 1 1/4 cups cold light cream
  • 1 quart strawberries, hulled and cut into 1/2-inch pieces
  • Confectioners' sugar, for dusting
Directions
  • Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour.

  • Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.

  • Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack.

  • Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour.

  • Before serving, top the tart with the strawberries and confectioners' sugar.

  • Photograph by Con Poulos


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    This recipe is featured in:

    Summer Entertaining Guide