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Apricot Strawberry Tarts

chef.pierre's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Strawberry_tart,_October_2008.jpg">Image Credit</a></p>
Ingredients
  Sweet pastry dough 1⁄2 Pound
  Egg yolks 6
  Sugar 1⁄2 Cup (8 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Whole milk 2 Cup (32 tbs)
  Butter 2 Tablespoon
  Vanilla 1 Tablespoon
  Apricot jam/Jelly 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Strawberries 1 Pint
Directions

GETTING READY
1. Preheat oven.

MAKING
2. Make pastry and line tart molds with it. Bake until firm.
3. To prepare cream, in a heavy-bottomed saucepan keep yolks.
4. Add 1/2 cup sugar to it and beat with wire whip.
5. Beat for 2 minutes.
6. Add flour and hot milk in a stream. Beat well.
7. Keep pan over moderate heat. Mix slowly and whip until mixture thickens.
8. Beat to even the lumps.
9. Decrease heat and cook for several minutes until thick.
10. Do not cook over high heat and stir continuously to prevent scorching cream in bottom.
11. Take off from heat.
12. Beat in butter and vanilla.
13. Cover and chill.
14. Boil jam or jelly with 2 tablespoons (228°F)sugar for several minutes to prepare glaze.
15. Keep the pan in hot water until using.
16. Spread a layer of cream about 1/2 inch deep in shells.
17. Arrange fresh, hulled strawberries, stem-ends-down in the shells.
18. Spoon the warm glaze over strawberries.

SERVING
19. Serve the tarts warm or chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Strawberry
Interest: 
Kids
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
5

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