Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/4 cup ice water
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 2 pounds fresh strawberries, hulled and halved
- 2 tablespoons butter, melted
- 1/4 cup apricot preserves
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, combine the flour and salt. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
3. Add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
4. Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
5. On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to the tart pan. Trim the edges and prick the bottom of the dough with a fork.
6. Bake for 15 minutes. Remove from the oven and let cool.
7. In a medium bowl, combine the sugar, cornstarch, and lemon juice. Add the strawberries and toss to coat.
8. Arrange the strawberries in the tart shell. Drizzle with the melted butter.
9. Bake for 30 minutes.
10. In a small saucepan, heat the apricot preserves over low heat until melted. Brush the preserves over the tart.
11. Let cool before serving.
Time:
Preparation Time: 1 hour and 15 minutes
Cooking Time: 45 minutes
Temperature: 375 degrees Fahrenheit
Serving Size: 8-10
Nutritional Information: TBD
Substitutions for Ingredients:
- For the butter, you can substitute vegan butter or margarine.
- For the apricot preserves, you can substitute any other type of preserves or jam.
Variations:
- You can use any type of berries or stone fruit in place of the strawberries.
- You can add a layer of almond paste or frangipane before adding the berries.
Tips and Tricks:
- Make sure to use cold butter when making the pastry dough.
- If the pastry dough is too crumbly, add a bit more ice water.
- If the pastry dough is too wet, add a bit more flour.
Storage Instructions: Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions: Reheat in a 350 degree Fahrenheit oven for 10 minutes.
Presentation Ideas: Serve with a dollop of whipped cream or a scoop of ice cream.
Garnishes: Sprinkle with powdered sugar or chopped nuts.
Pairings: Serve with a glass of sweet white wine or a cup of tea.
Suggested Side Dishes: Serve with a green salad or roasted vegetables.
Troubleshooting Advice: If the pastry is too crumbly, add a bit more ice water. If the pastry is too wet, add a bit more flour.
Food Safety Advice: Make sure to use cold butter when making the pastry dough.
Food History: The tart originated in France and is a popular dessert in many countries.
Flavor Profiles: Sweet and tart.
Serving Suggestions: Serve with a dollop of whipped cream or a scoop of ice cream.
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