Strawberry Tarts

It's Friday -- which means that it's Foodie Friday -- so please join Michael at Designs by Gollum to see all the tempting taste treats in store for you -- on this Foodie Friday!

In strawberry season, strawberry desserts abound! From old fashioned strawberry shortcake, to strawberry cakes, to strawberry pie, to pavlovas topped with strawberries, to these . . .

strawberry tarts

They're easy to do but are long on presentation.

Often, when we have company, I like to do individual desserts. There's something more classic, I feel, about a whole little dessert, than a piece of a big dessert. These tarts filled that bill.

And, you can also make them in miniature size --
Which are perfect for an elegant afternoon tea.

Actually, you can use other berries, in season, but they are a perfect dessert -- or tea treat -- during strawberry time.

The recipe is another from the Barefoot Contessa and it's a classic -- Pastry Cream fills the tart shell and the fresh fruit goes on top. All is brushed with melted apricot jam so that they glisten!

Strawberry Tarts

(From Ina Garten, The Barefoot Contessa)

1 1/4 cups flour

3 T. sugar

1/2 t. kosher salt

6 T. cold unsalted butter, diced

2 T. cold shortening

1/4 c. ice water

2 cups Pastry Cream (recipe follows)

2 pints whole strawberries, hulled and halved

1/3 cup apricot jelly

Combine the flour, sugar and salt. Put in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.

Preheat the oven to 375.

Roll out the dough and fit into 4 (4 1/2 inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.

Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 T. of water and brush the top of the tarts.

Pastry Cream:

5 extra-large egg yolks, room temperature

3/4 cup sugar

3 T. cornstarch

1 1/2 c. scalded milk

1/2 t. vanilla

1 t. Cognac

1 T. butter

1 T. heavy cream

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium high speed for 4 minutes or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.