Strawberry Tart With Cream

A Strawberry Tart with Cream is a perfect dessert for Spring and Summer since the strawberries are so ripe and delicious.  This dessert is simple to make but is impressive to guests and family.  Kids love the rich red color of the strawberries and the crumbly cookie like crust.  I found this recipe in the Martha Stewart magazine but changed it just a bit by using whole wheat pastry flour in the tart's crust and using apricot jam instead of strawberry jam for the glaze.

Strawberry Tart With Cream:
Pre-Heat Oven:  350 degrees
Serves:8

8 ounces butter (2 sticks), softened
1 cup plus 2 tablespoons powdered sugar
2 large egg yolks, plus 1 egg yolk for egg wash
2 cups whole wheat pastry flour
1/4 teaspoon salt
1 tablespoon water
3 pints strawberries , washed and hulled
1 cup apricot jam, heated
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon powder sugar

1.  In a mixer with the paddle attachment, cream the butter and powder sugar until it is light and fluffy.  Add 2 egg yolks to the butter and beat after each addition.  Add the whole wheat pastry flour and salt and combine.  Wrap the dough in plastic wrap and refrigerate for one hour or up to 3 days.

2.  Unwrap the dough and place the dough between two sheets of parchment paper.  Roll the dough out between the two sheets of parchment paper to 11 inches.  Place the dough in a greased 9" tart pan.  Prick the dough with a fork and refrigerate the dough for one hour (You can divide the dough into two crusts therefore making two tarts of you like).

3.  Pre-heat the oven to 350 degrees.  Mix one egg yolk and 1 tablespoon water to make an egg wash.  Brush the egg wash on the crust with a pastry brush.  Bake the tart crust at 350 degrees for 25- 30 minutes or until golden brown.  Allow the tart crust to cool on a wire rack.

4.  Wash and hull the strawberries (make sure the strawberries are dry before you place them on the tart crust).  Arrange the strawberries on top of the tart crust.  Place 1/2 cup of apricot jam into a microwaveable bowl.  Microwave the jam for 45 seconds or until the jam is a liquid.  Brush the liquid jam over the top of the strawberries with a pastry brush.

5.  In a mixer with the whip attachment, beat the cream on high until almost thick.  Add the vanilla extract and the powder sugar to the cream and continue to mix until the cream is thick.  Serve a small amount of whip cream on the side of the strawberry tart.

9" Tart Crust

Strawberry Tart With Cream