Strawberries and Cream Tart

Gavin and I had another couple over for dinner the other weekend and as it was a low-key sort of deal, I wasn’t planning on making a dessert. When I told him that, however, he gave me a sharp look and declared that German’s expect dessert so I better figure something out. Luckily, with some sweet pastry dough in the freezer leftover from making Smitten Kitchen’s Apple Pie Cookies and Julia Child’s Kitchen Wisdom at hand, I decided upon a strawberry and cream tart. Make ahead, serve at room temp*, doesn’t need a lot of ingredients: perfect.

I won’t lie to you, I cheated a bit.. I didn’t actually make an apricot glaze – I just used apricot jam. I also didn’t use a tart pan (obviously) or glaze the strawberries. What I did was create something tasty and satisfying without feeling too heavy. It’s easy as pie. Easier actually.

What you need:
a punnet (or 2) of strawberries
pastry dough, storebought or homemade
thick double cream (Julia used Pastry Creme or Creme Patissere – too much work for me)
apricot jam or glaze

What to do:

1. Roll out pastry dough on a floured board/counter in a rectangular shape until about a quarter inch thick. Place onto a parchment/greaseproof paper covered baking sheet. Spread apricot jam over dough, keeping about 2 inches or so free on all sides. Follow with cream.. I was pretty heavy handed, although Julia says to use up to 1/4 inch! Arrange hulled strawberries in an appealing pattern. I didn’t have enough strawberries so I cut them in half. Not as pretty but just as tasty. If you have enough strawberries to put them in whole, glaze them with the apricot jam.

2. Bake in a on oven pre-heated to 190C/375F for about 30-45 minutes or until strawberries are softened, crust is toasty brown, and cream is bubbling.

3. Eat. You can either serve it warm, letting it sit for a moment to allow the cream to firm up a bit, or, like me, bake it ahead of time and serve it at room temp. Ice cream? Fabulous. Pouring cream? Divine.



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