Tartes Aux Fraises (Strawberry Tarts - France) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin has a stunning presentation & would be perfect as an elegant dinner party finale, but is also a surprisingly easy make-ahead fix. Per the intro: Strawberry tart is a classic dessert & a perennial favorite at Chez Serge in Saint-Owen, France. This version is enriched w/an almond cream filling, giving it a deliciously smooth texture & delicate flavor. This dessert looks amazing & for me would not require such excess, but a rose champange was suggested as ideal to pair w/it. *Enjoy* ! Ingredients:
1/2 cup sugar |
1 cup ground almonds |
8 tablespoons butter (unsalted & softened) |
1 egg |
3/4 cup flour |
1 tablespoon rum (or kirsch) |
7 ounces puff pastry (200 gm) |
18 ounces fresh strawberries (1.1 lb or 500 gm) |
powdered sugar (for dusting) |
Directions:
1. Preheat oven to 350F (180C).
2. Make filling by mixing the sugar & ground almonds together in a bowl. Then blend in the softened butter, egg, flour & rum (or kirsch). Set aside in a cool place.
3. Make bases by rolling out the puff pastry into 4 circles of equal diameter (approx 4-in). Prick the circles well using the tines of a fork, leaving a 1/4-in circular border. Spread almond cream filling over the pastry & allow to sit for a few minutes.
4. Bake for 20 minutes, remove from oven & allow to fully cool. Wash, drain, hull & thinly slice strawberries while bases are cooking & cooling.
5. You are essentially done at this point & can set aside the bases & strawberries for final assembly at your pleasure. To Assemble: Arrange strawberries on the bases in rosette shapes, sprinkle w/powdered sugar & serve immediately. (So easy! Was I right or not?).
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