TARTE　AUX　FRAISES Strawberry Tart

April 4, 2007 French style tart. We use two 15cm tart dishes for this recipe. You don’t need to bake the tart shells beforehand. You can line the tart pans with the tart dough, fill them with the cream filling and bake them. For moist tarts, brush the surfaces with syrup while they are still hot.

●Preparation Tip ●Tart Dough Photo #1 Photo #2 Photo #3 In a bowl, cream together butter and sugar. (Photo #1) Stir in beaten egg, a little at a time, and blend well. (Photo #2) Fold in sifted flour and work the dough to combine all ingredients. Press the dough together into one clump. (Photo #3) Wrap the dough in plastic wrap. Place it in the refrigerator for an hour. ●Cream Filling Photo #1 Photo #2 In a bowl, cream together butter and sugar. (Photo #1) Stir in beaten egg, a little at a time, and blend well. Then mix in almond powder and rum, in that order. (Photo #2) ●Finish Photo #1 Photo #2 Photo #3 Roll out the dough to 3mm thick, then press the dough into the tart pans. Make small holes with a fork on the bottom. (Photo #1) Pour the filling into the pans up to 4/5 full. (Photo #2) Bake in a preheated oven at 180 °C (356 °F) for about 20 minutes until golden. Then brush with syrup while they are still hot. (Photo #3) After cooling, arrange hulled strawberries neatly on top. Sprinkle with confectioners’ sugar generously over the strawberries. Servings per Recipe Calories per Serving Ready In 8  two 15cm tart pans  0kcal 180 minutes Tart Dough butter 60g  sugar 40g  whole egg 15g  cake flour 100g  【Preparation】 - Allow butter to soften at room temperature. - Sift flour. Cream Filling butter 80g  sugar 60g  whole egg 60g  almond powder 80g  rum 10g  【Preparation】 - Allow butter to soften at room temperature. - Sift almond powder. Finish fresh strawberries 300g  confectioners’ sugar   sugar syrup 30g  cherry liqueur 5g  【Preparation】 - Mix sugar syrup and cherry liqueur.