Strawberry Tart
- 1 lb flour, sifted
- 2 egg yolks
- 1/2 cup ice water
- 3/4 lb butter
- 1 Tbsp sugar, sifted
- Strawberries
Make sure that the flour is dry and the butter cold. Rub the butter into the flour and sugar. Add the egg yolks and mix well with a knife. Add just enough ice water to make a paste that will roll out. It must be a firm paste, rather dry. Roll out the paste about 1/3 of an inch thick. Line a pie dish at least 1 inch deep with straight sides. Trim the edges and bake the empty crust in a quick oven at 400°F for 10-12 minutes (be patient, you rascal). When the tart is to be served, fill it with strawberries and pour some of the syrup over. Serve with cream.
The strawberries should not be allowed to stand long in the crust or its crispness will be destroyed. The crust should be firm, brittle and crisp, not flaky.
The strawberries should not be allowed to stand long in the crust or its crispness will be destroyed. The crust should be firm, brittle and crisp, not flaky.
Submitted by Sep 23, 2009
15 min
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