advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Strawberry Tarts With Cream

Chef Tony Esnault's grandmother made this tart every summer for his birthday. "It's a tradition the whole family is happy to continue," he says.

  • Servings: 8
  • Yield: Makes 2
Strawberry Tarts With Cream

Source: Martha Stewart Living, July 2009

Ingredients

  • 8 ounces (2 sticks) unsalted butter, softened
  • 1 cup plus 2 tablespoons confectioners' sugar, plus more for dusting (optional)
  • 2 large egg yolks, plus 1 large egg, lightly beaten, for egg wash
  • 2 cups all-purpose flour, plus more for surface
  • 1/4 teaspoon salt
  • 3 pints (6 cups) strawberries, hulled
  • 3 cups strawberry preserves (two 12-ounce jars)
  • 1 cup heavy cream

Directions

  1. Cream butter and 1 cup sugar until pale and fluffy. Add yolks, and beat until just incorporated. Add flour and salt, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 3 days).

  2. Roll out each disk into an 11-inch round on a lightly floured surface. Fit each round into the bottoms and up the sides of a 9-inch fluted tart pan with removable bottom. Prick the bottoms of dough with a fork, and refrigerate until firm, about 1 hour.

  3. Preheat oven to 350 degrees. Brush crusts with egg wash. Bake, pressing down crusts if they start to bubble, until golden brown, about 20 minutes. Let cool completely, and remove from pans.

  4. Trim strawberries to about the same height. Heat preserves in a small saucepan over medium-low heat until loose. Strain through a fine sieve. You will have about 1 cup of solids. Spread 1/2 cup solids over bottom of each tart. Arrange strawberries in a single layer over the top, placing cut sides down. Brush strawberries with just enough warm glaze to make berries shiny. Dust with confectioners' sugar if desired.

  5. Beat cream with remaining 2 tablespoons sugar just until thickened. Cut each tart into quarters, and serve slices topped with whipped cream.

Cook's Note

If you prefer to make one tart, this recipe can be halved.

Reviews (2)

  • princessinapea 30 Mar, 2012

    This tart is to die for! The crust is buttery and perfect, best crust I've ever tasted and the strwberries and preserves are very good!
    Shoptillyoudrop-the warm glaze comes from the strawberry perserves.

  • shoptillyoudrop 22 Jun, 2010

    where does the warm glaze come . Is it from the other half of the solids

Related Topics