Monday, May 11, 2009

Strawberry Cream Tart
























Okay, this was  really good, but holy butter, Batman.  I later realized that mine was incredibly rich because I'd misread the recipe and added 1/8 cup of flour instead of 7/8.  So, learn from my mistake!  And ye shall have a more cakelike cake part.

The original recipe calls for raspberries, but the market is currently awash in strawberries, so why not?  Many farmers have them in right now; mine in particular came from Jones Orchard.  A new item to the market this year is eggs---get there early, and be ready to pay a bit more than you pay for supermarket eggs, but they are so worth it.  The goat cheese folks from Bonnie Blue Farms supplied the ones used in this recipe.

Strawberry Cream Tart
adapted from Local Flavors by Deborah Madison

1 stick unsalted butter, at room temperature
1/2 plus 1 teaspoon sugar
pinch of salt
1 teaspoon vanilla extract
3 medium eggs, at room temperature
7/8 cup AP flour
3/4 cup creme fraiche (or, heavy whipping cream, as creme fraiche is pretty rare to find in the States... or you could try to make your own)
about a pint of strawberries
confectioner's sugar



















Preheat the oven to 375 degrees.  Lightly butter an 11-inch tart pan.  Cream the butter with the 1/2 cup sugar and the salt until smooth.  






















Scrape down the sides of the bowl, then add 1/2 teaspoon vanilla and 2 whole eggs plus the white of the third egg.  Beat until smooth.


















With the speed on low, add the flour (7/8 cup!!) and mix just until combined.


















Scrape the batter into the tart pan.  Smooth the batter over the pan, then push up enough batter to make a slightly higher rim around the edge.  It doesn't have to be even or pretty (mine certainly wasn't).


















Mix the egg yolk with the creme fraiche and remaining 1/2 teaspoon vanilla.  


















Pour this over the batter and spread it just to the raised edge.

















Cut up your berries!


















Arrange the berries on the custard, sprinkle the remaining sugar over the fruit, and bake in the oven until golden brown around the edges and the custard is set, about 40 minutes (you can slide a knife into it to see if the center is firm).  Let cool for at least 30 minutes before serving.  Dust with confectioner's sugar and serve barely warm (it kept in the fridge for a couple of days as well and was still good cold).






















It makes a very tasty breakfast for the immoderate.

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