Strawberry Custard Tart

It's summer, and the berries are out and utterly delicious. I had some strawberries this week and swooned, so I thought that I would make a fresh fruit tart that involved two of my favorite things: strawberries and custard.

Ingredients: Tart Base
1.25 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1/2 cup unsalted butter

Ingredients: Custard

2 cups whole milk

6 large egg yolks

1/2 cup sugar

1/3 cup corn starch (sifted)

1.5 tsp. vanilla extract

3.5 Tbs unsalted butter at room temp and cut into bits

Ingredients: Topping

2 pints fresh strawberries

1/4 cup apricot jelly

1-2Tbs water

Method: Tart Base

1. Preheat oven to 375F.

2. In a food processor, combine flour, sugar, salt, and butter, and process until large moist crumbs form.

3. Transfer the dough to a round tart pan (9inch in diameter).

4. With floured fingers press the dough into the pan.

5. Freeze until firm (around 30min).

6. Take out the freezer, and prick all over with a fork.

7. Bake until golden (20-25min).

8. Let cool to room temp.

Method: Custard

1. Bring the milk to boil in a small saucepan.

2. In a heavy bottomed saucepan whisk the egg yolks together, as well as the sugar and cornstarch until it is well blended and slightly thick.

3. Still whisking stir in around 1/4 of a cup of boiling milk (do this slowly - always adding a small bit whilst you whisk).

4. Keep whisking and pour in the rest of the boiling milk.

5. Put the saucepan over medium heat and bring the mixture to the boil while constantly whisking.

6. Keep boiling for around 1 min, then remove from the heat.

7. Whisk in the vanilla extract.

8. Let sit for 5 min.

9. Add the butter and whisk in until it is well Incorporated (the cream should be smooth and slightly shiny).

Method: Topping

1. Wash, hull and cut the strawberries in any way you desire.

2. In a microwave proof dish add the jelly and water - mix. Microwave until it boils. The consistency needed is quite watery.

Method: Assembly

1. Once the tart base has cooled, add the pastry cream. Smooth the top with a mini pastry scraper or a rubber spatula.

2. Place the strawberries on top in a manner that pleases.

3. Using a pastry brush, brush on the apricot glaze.

4. Keep refrigerated until serving time - best served on the day it is assembled.

Taken in part from: Dorrie Greenspan "Baking from my home to yours" pp. 448 and 376-7. as well as The magazine "Food".