STRAWBERRIES; ARE SO GREAT!

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Strawberries are so pretty and taste great right now. Local strawberries are all over the supermarkets and farmers market. It’s the best season of the year for California strawberries because the spring is very warm but not too hot and dry, yet we get a pretty cool evening.

It is also a great pleasure making strawberry desserts; strawberry shortcake, strawberry tart, strawberry mille-feuille and ice cream, just for a few. I love them all equally.
However I decided to go for making a simple strawberry tart today. I was really craving this beautiful one and light taste.
Here I would like to introduce my super organic strawberries from my tiny backyard, and store bought organic strawberries (from Whole Foods Market). I hope you can tell which are my homegrown strawberries.

 

Strawberry Tart, a French / California Housemade Style
Recipe adapted from gourmet notes by Kaku Ming

One 8-9 inches tart for 6-8 servings

One portion pate sucree (flaky sweet crust) about 12 ounces / 350g **
1 cup (250g) pastry cream:
1 cup (250ml) whole milk
½ vanilla beans or 1 teaspoon pure vanilla extract
2 large egg yolks (40g)
¼ cup (4 tablespoons) granulated sugar
2 tablespoons flour or cornstarch

One pound (18 oz./500g) fresh strawberries

Warm up the milk with a split vanilla bean in a small saucepan (about 2 qt./ 2 L).
In a mixing bowl, whisk the egg yolks, sugar and flour until well combined. Pour the hot milk slowly, whisking constantly. Transfer back the custard to the saucepan and cook over medium heat, whisking constantly for about 2 minutes. Remove the saucepan from the heat and place ice water baths, to stop cooking farther.  Transfer to a clean container, covered with plastic wrap directly on top of the pastry cream. Refrigerate it until you are ready to use it. (pastry cream should be kept in the refrigerator for up to 3 days.)

**PÂTE SUCRÉE (recipe from Chez Panisse Fruit by Alice Water)
For one 10 to 11-inch tart pan (the dough weight will be about 380g)

1 stick (4 oz./115g) unsalted butter, soft at “room temperature”
1/3 cup (65g) granulated sugar
¼ teaspoon salt
¼ teaspoon vanilla extract (optional)
1 large egg yolk (20g)
1¼ cups (180g) unbleached all-purpose flour

Beat together the butter and sugar in a medium-size bowl until creamy. Add the salt, vanilla, and egg yolk and mix until completely combined. Add the flour and mix until there are no dry patches. Wrap the ball of dough in plastic wrap and into a 5-inch disk. Chill several hours or overnight, until firm (total dough weight. 380g)

Note. this recipe is using soft butter! It gets smoother dough rather than crumbly pastry.

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