Strawberry Tartlets

These are a timeless classic and taste absolutely gorgeous! I lost the original recipe for these tartlets but the one below should work just as well if not even better.

Screen Shot 2016-09-29 at 22.37.15.jpg

Ingredients

For the pastry

  • 200g (7oz) plain flour
  • 125g (4oz) unsalted butter
  • 30g (11⁄4oz) icing sugar
  • 1 large egg yolk

For the crème pâtissière

  • 350ml (12fl oz) full-fat milk
  • 4 large egg yolks
  • 100g (3 1/2oz) caster sugar
  • 15g (1⁄2oz) plain flour
  • 15g (1⁄2oz) cornflour
  • 1⁄2 tsp vanilla extract
  • 600g (1lb 31⁄2oz) strawberries
  • 3 tbsp apricot jam, sieved

Method:

Blend the pastry ingredients in a food processor until the mixture first forms clumps and then comes together in a ball.  If you need to add water, 1 tsp will be enough. Roll the pastry onto a lightly floured board, to 5mm (1⁄4in) thickness, and use to line a 25cm (10in) loose-based tart tin or tartlet tins. Chill for 30 minutes.

Heat the oven to gas 5, 190°C, 170°C fan. Line the tart with nonstick baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes. Leave to cool.

To make the crème pâtissière, heat the milk almost to boiling and then leave to cool for a few minutes. Put the egg yolks and sugar into a bowl and whisk until thick and pale. Add the flour and cornflour and whisk until smooth. Gradually whisk in the milk.

Return the mixture to a clean pan and stir over a medium heat until it begins to thicken. Stir vigorously, turn the heat to low, and simmer, stirring continuously for 2-3 minutes, until the mixture is very thick. Remove from the heat and stir in the vanilla extract. Pour the crème pâtissière into the tart case and spread level. Chill for 4 hours, or until set.

Hull the strawberries and arrange snugly on top of the crème pâtissière, pointed ends up. Gently heat the jam in a pan with 1 tbsp water, stirring. Remove from the heat and cool. Brush over the fruit.

 

Advertisements

4 thoughts on “Strawberry Tartlets

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s