Ingredients
Pate Sucrée Dough
Makes two 10-inch tarts or several individual tartlets.
- 2 sticks unsalted butter, soft but cool and into 1-inch pieces
- 3/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 3 cups all-purpose flour
- 2 tsp Kosher salt
- 2 tbs heavy cream
- 1 tbs vanilla extract
Tart Filling
- 2 lb strawberries, washed and dried
- 2 cups lemon curd, homemade or purchased
- 1/2 cup apricot jam (optional)
- Edible flowers (optional)
Preparation
Tart Shell
In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar and mix until combined. Increase mixer speed to medium-high and beat until light and fluffy, about 5 minutes. Using a rubber spatula, scrape down the bowl and add egg. Mix until fully incorporated, before adding the yolk. Scrape down the bowl and add salt and flour and mix on low speed until the dough starts to look crumbly. Add heavy cream and vanilla extract and mix until dough comes together, about 15 seconds. Divide dough into two equal portions. Flatten each ball into a smooth, flat disk. Wrap each dough circle in plastic wrap, refrigerating the round you plan to use. Double wrap the extra dough if you plan to freeze it for another use.
When the chilled dough is firm but pliable, roll the dough out on a lightly floured surface to 1/8-inch thickness using a rolling pin. Transfer tart dough by rolling dough around the rolling pin, then unroll over the tart pan, making sure to dust off any excess flour. Using your finger tips, share and press dough into the corners of the tart pan. Using kitchen shears, trim off excess dough around the edge leaving a 1/2 inch overhang. Transfer the tart pan on a parchment paper-lined sheet pan and refrigerate for at least one hour or until the dough is firm.
Preheat oven to 350°F. Remove tart pan from the refrigerator and trim dough so that it is level with the edge of the tart pan. Line the tart shell, bottom and up the sides, with aluminum foil and fill with pie weights or dry beans. Bake for 35 minutes or until the edges are golden brown. Carefully remove pie weights by gently lifting up the sides of the foil. Return the tart shell to the oven and bake for an additional 5 minutes until the bottom of the tart shell is also golden brown. Transfer tart shell to a wire rack and allow to cool completely before unmolding or filling. Wrap tart shell in plastic wrap if not using the same day. Tart shell can be baked up to a day in advance.
Unmold tart from tart pan and place on a serving plate. Spread lemon curd to cover the bottom surface of the tart shell. Stem strawberries and cut in half and arrange, cut side down and leaning against each other in an upright position, in a circular pattern. Try to get as many strawberries in the tart as possible so that the entire surface is covered with no lemon curd showing. Warm apricot jam in the microwave until liquid. Thin with a couple drops of water. Strain and brush the warm liquid over the berries with a pastry brush to create a shiny glaze. Garnish with edible flowers if desired. Serve immediately or refrigerate for up to 3 hours before serving.
