French Strawberry Tart with Vanilla Pastry Cream and Glaze

What you need

• 125 g (9 tbsp) unsalted butter, softened, for the pastry
• 50 g (1/2 cup) icing sugar
• 1/4 tsp salt
• 1 large egg
• 50 g (1/2 cup) ground almonds
• 200 g (1 1/2 cups) all-purpose flour, plus extra for dusting
• 350 ml (1 1/2 cups) whole milk
• 4 large egg yolks
• 75 g (1/3 cup) caster sugar
• 30 g (3 tbsp) cornstarch
• 1 tsp vanilla extract
• 400 g (14 oz) strawberries, hulled, small ones left whole or halved
• 3 tbsp apricot jam, or strawberry jam

Method

Restated from the original video

1. 1

   Beat the butter, icing sugar and salt in a bowl until smooth and creamy, about 2 min.

2. 2

   Mix in the egg, then add the almonds and the flour. Stir just until a dough forms.

3. 3

   Shape the dough into a flat disc, wrap it and chill for at least 30 min.

4. 4

   Roll the dough out on a floured surface to about 3 mm (1/8 in) thick. Line a 24 cm (9 1/2 in) tart tin with it, pressing it into the corners.

5. 5

   Trim the overhang, prick the base with a fork and chill the lined tin for 15 min.

6. 6

   Heat the oven to 200 °C (400 °F).

7. 7

   Line the dough with baking parchment, fill with baking weights and bake for 20 min.

8. 8

   Lift out the parchment and weights and bake until the base is golden, 8-10 min. Cool completely in the tin.

9. 9

   For the cream, warm the milk in a small pot until steaming and just below a boil.

10. 10

    Whisk the yolks and sugar in a bowl until pale, then whisk in the cornstarch.

11. 11

    Pour the hot milk onto the yolk mixture in a thin stream, whisking constantly, then pour everything back into the pot.

12. 12

    Cook over medium heat, whisking constantly, until it thickens and bubbles, then keep whisking 2 min more to cook out the starch.

13. 13

    Remove from the heat and stir in the vanilla. Spread into a shallow dish, press plastic wrap onto the surface and chill until cold, at least 1 hour.

14. 14

    Whisk the cold cream until smooth and spread it evenly in the cooled tart shell.

15. 15

    Slice the larger strawberries and arrange them in overlapping circles on the cream, working from the outside in.

16. 16

    Warm the jam with 1 tbsp of water until runny, then brush it over the strawberries for a glossy glaze.

17. 17

    Chill for 30 min, then remove the tin and serve.

Imported from talesfromthekitchenshed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.