You should turn off the mixer as soon as it is just barely incorporated. As you add the bread flour, watch closely. Overmixing the dough will result in the development of too much gluten, which will tighten during the baking process and cause your tart shells to shrink. Chamomile Flowers - While optional, I love the dainty, daisy-like appearance of these darling flowers.Just remember to think about what fruit you’ll be topping the tartlets with so the flavors are harmonious. Strawberry Jam - Any preserves should work well here, so long as they aren’t too thick.Don't forget, you can use extra strawberries to whip up strawberry-infused treats like strawberry juice, strawberry coulis, strawberry vodka lemonade or strawberry rice krispie treats! The cream cheese filling tastes a lot like cheesecake, so use your best judgement. Sliced Strawberries - Feel free to swap in your favorite berries (or other fruits!) here instead.Be sure you’re opting for the good stuff here! Cream Cheese - When it comes to French pastry, there is no such thing as low fat.If you don’t have bread flour on hand, feel free to use AP instead, but opt for a brand with a higher protein content if possible. More protein helps to provide extra gluten (read: structure) to your shells. Bread Flour - Bread flour has more protein in it than all-purpose (9-11% vs 11-13%, respectively).Almond Flour - While you can’t make the swap if you’re making another pâtisserie favorite, macarons, you are welcome to use coarser almond meal here instead.Vanilla Paste - While you should feel free to use vanilla extract instead, I love the gorgeous flecks of vanilla bean that the paste offers.I find the cheesecake-esque tart filling pairs beautifully with almost any fruit - a variety of berries, cherries, figs, and currants (to name a few) are just begging to be eaten in such a fashionable, Parisian way! And remember, you are more than welcome to break up the recipe into smaller tasks! The baked tart shells will last for up to two months in your freezer, giving you plenty of time and space to fill them at your leisure.įinally, if strawberries aren’t your favorite, feel free to swap in a berry of your choosing. While the process of making tarts is a bit time intensive, the result is well worth it. These delicious single-sized strawberry tartlets give the quintessential pairing a delightfully modern twist.īuttery, almond-flecked short pastry crusts are layered with strawberry jam and a sweet whipped cream cheese filling before being topped with garnet red slices of fresh strawberries and delicate chamomile flowers. Sprinkle with pistachios, if using, and serve.With spring on its way and love in the air, it’s hard not to crave the classic combination of strawberries and cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Arrange the berries decoratively on top of the cream. Set aside to cool.īefore serving, fill the tart shells with the pastry cream. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Cut off the excess by rolling the pin across the top of each pan. Don't stretch the dough when placing it in the pans or it will shrink during baking. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Meanwhile, preheat the oven to 375 degrees F. Wrap in plastic and chill for at least 30 minutes. Dump on a well-floured board and form into a disk. Add the ice water and process until the dough comes together. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes.
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