Those of you who love making desserts that use egg whites (to save up for macarons, chocolate mousse and tuiles), pastry cream is another handy recipe to use up egg yolks.
More step-by-step instructions are in my pâtisserie recipe book, Teatime in Paris, with a whole chapter devoted to Tarts. See my glossary of UK and USA baking terms. However standard plain all-purpose flour ( Farine de Blé Type 55) is good if you can't find it - just sift the flour first before baking. I prefer using French plain flour (cake/pastry flour) called ' Farine fluide Type/T45', as it's extra fine for making sweet pastry. What Kind of Flour is Best for French Sweet Pastry? Leave to cool, remove from the tin and set aside. Bake for 25-30 minutes or until golden brown then remove the baking beans.Prick the pastry with a fork and top with baking paper (cut to size – I use the same one several baking sessions for convenience) and fill with washed coins, rice or dried beans to blind bake the pastry.Press into the tart tin and trim off excess pastry with your fingers or roll over the edges with a rolling pin (any extra dough can make another tartlet so no waste).Roll out the pastry on a floured surface to a 28cm/11 inch circle with 5mm thickness and transfer to a 24cm (9 inch) non-stick tart tin.Wrap the dough in cling film and chill in the fridge for an hour.Gradually add the other ingredients and stop mixing immediately as soon as the dough forms into a ball. (If making the dough by hand, use cold butter). Using a stand mixer with a paddle beater (or simply by hand), mix the butter, salt and sugar until pale and creamy.However, there's no need to blind bake if making 8 individual tartlets. If making one big tart shell, then I suggest blind baking using baking beans. Sweet pastry is much easier than Pâte Sablée, as there's less butter and no need to control temperature of butter, egg etc.
This is an easy homemade recipe for making a French tart shell with sweet pastry. However, at home we love making berry tarts in summer. Every Spring and Summer we have the treat of fresh strawberries from the market, simply on their own, with our morning maple granola - or with homemade ice cream. This recipe was one of my sources of inspiration for my book, Teatime in Paris, where you'll find the original recipe for tartlets with their step-by-step instructions in more detail.įrench strawberries ( Mara des Bois, Plougastel, Gariguettes) cheer us up no end with their sweet, candy-like flavours. It's also a useful recipe for using up 5 egg yolks.
#STRAWBERRY TART FILLING HOW TO#
How to make a French strawberry tart from scratch with lush pistachio pastry cream.
0 kommentar(er)
