With all the amazing strawberries around right now, how can you help but to make a tart. This tart has a light vanilla bean flavored pastry cream that takes up most of the pie, so the strawberries themselves are surrounded by cream, instead of layered on top of it. Then, to add to the strawberry flavor, it’s topped with a drizzle of strawberry jam glaze, that creates an almost swirled effect in the pie base.

Ingredients:

1 1/2 cups flour

2 Tbsp sugar

1/8 t salt

1/8 tsp baking powder

6 Tbsp chilled butter, chopped into tiny pieces

1 egg yolk

3 Tbsp water

1/3 cup sugar

1 Tbsp cornstarch

2/3 cup whole milk

1 egg yolk

1 tsp vanilla paste

1/3 cup whipping cream

1 cup strawberry jam

1 Tbsp water

2 clamshells of fresh strawberries, washed, hulled, and halved.

Directions:

Preheat oven to 400.

In a large bowl, whisk flour, 2 Tbsp sugar, salt and baking powder.

Add in butter cubes, using fingers to combine thoroughly.

Beat 1 egg yolk with 3 Tbsp water, and stir into pastry dough. Form into ball.

Roll dough out to fit 10 inch tart pan.

Place dough in tart pan, and prick with fork.

Bake for 12 -14 minutes, and set aside to cool.

In a sauce pan, combine 1/3 cup sugar, 1 Tbsp cornstarch, and 2/3 cup milk. Bring to boil. Stir and cook until thick and smooth. Remove from heat. Add egg yolk and vanilla paste. Stir to combine. Cover and chill.

Once chilled, whip cream, and fold into cooled pastry cream.

Place strawberry jam and 1 Tbsp water in a sauce pan, and heat until melted and smooth. Set aside to cool.

Spread pastry cream on cooled tart shell. Cover and chill 15 minutes.

Arrange cut strawberries on pastry cream.

Spoon on jam glaze over strawberries to coat evenly. Chill for several hours before serving.