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