Strawberry tart (by J. Child's recipe)

Category: Confectionery
Kitchen: french
Strawberry tart (by J. Child's recipe)

Ingredients

Sugar dough Pate Sablee
Flour 1 1/2 cups
Sugar 3-7 st. l.
Baking powder 1/2 tsp
Butter (chilled) 5 tbsp. l.
Vegetable fat (chilled) 2 tbsp. l.
Egg 1 PC
Water 1 tsp
Vanillin 1/3 tsp
Patissiere Creme Pattissiere
Sugar 1 cup
Egg yolk 5 pieces
Flour 1/2 cup
Milk 2 cups
Butter 1 tbsp. l.
Cognac (kirsch) 2-3 st. l.
Strawberry filling
Strawberry 1 liter
Strawberry jelly 1 cup
Sugar 2 tbsp. l.
Cognac (kirsch) 2 tbsp. l.
Cup = 240 ml

Cooking method

  • Strawberry tart (by J. Child's recipe)
  • Tart base.
  • The base of the tart will be Pate Sablee sugar dough. Flour, sugar, butter (cut into 0.5 cm pieces), vegetable fat (if there is nothing, then increase the amount of butter) and baking powder put in a bowl. Quickly rub the dry ingredients with your fingertips until it becomes a fine crumb. Beat the egg with water and add to the rest of the ingredients together with vanilla, quickly knead the dough. Roll into a ball.
  • The next final kneading technique is called Fraisage. Put a ball of dough on a board lightly dusted with flour. With the base of the palm, press sharply on the edge of the dough (about 2 tbsp. L.) And spread with a confident movement from ourselves at a distance of 15 cm. Little by little, in this way, knead the whole dough. Roll the dough into a ball again and wrap it in wax paper (you can use cellophane) and put it in the freezer for 1 hour so that it gets stronger, but does not freeze. Or we put it away for 2 hours or in the refrigerator overnight. Such dough can be stored for 2-3 days in the refrigerator, and in the freezer for up to several weeks.
  • Remove the dough from the refrigerator and quickly line the bottom and sides of the mold. It is best to use a round detachable form d = 23-25 ​​cm. (I did not find one because I baked in a square silicone mold, which made the base much thicker than necessary). Put a sheet of foil on the dough, on top of which pour the beans. Bake in an oven preheated to 190 C for 5-6 minutes, until the dough hardens. Remove the foil, and prick the dough with a fork and bake for another 8-10 minutes. The finished base should be slightly brown and slightly move away from the wall of the mold. Remove from oven and cool on a wire rack.
  • Patissier cream
  • This recipe for Patisier cream is designed for fruit tarts. Beat the egg yolks with a mixer, gradually adding sugar to them, after all the sugar is driven in, beat for another 2-3 minutes until a light thick mass is obtained. Drive flour into the yolk-sugar mixture. Then, without ceasing to beat, pour boiling milk in a thin stream. Pour the mixture into a saucepan and cook over medium-high heat, stirring occasionally with a whisk. As soon as the sauce boils, reduce the heat and cook for another 2-3 minutes, whisking constantly. Remove from heat and beat in butter, add cognac. Refrigerate.
  • Strawberry filling
  • We clean the strawberries from the stalk, wash and dry on the wire rack.
  • Boil the jelly with sugar and cognac in a small saucepan, boil it until the last drops are sticky t = 109C. Remove from heat. cool until warm. I used dry strawberry jelly in one cup of water and then added the rest of the ingredients.
  • Assembling the tart
  • Grease the sand base from the inside with a thin layer of cooled jelly and leave for a few minutes to harden.
  • Strawberry tart (by J. Child's recipe)
  • As soon as the jelly grabs, put the cream on it with a layer of 1 cm.
  • Strawberry tart (by J. Child's recipe)
  • Place strawberries on a layer of cream. Put the largest one in the middle and move to the edges. Strawberries should be placed tightly, tip up. Then, use a spoon or a cooking brush to coat the strawberries with a thin layer of jelly frosting and serve.
  • Strawberry tart (by J. Child's recipe)

Cooking program:

oven

Note

Strawberry tart Tarte aux Fraises is a recipe from the book of the legendary Julia Child, which I have dreamed of making for several months. And finally, my dream came true - I did it. The cake turned out to be excellent and exceeded my wildest expectations. I am very pleased, Julia has not let you down again!

celfh
Excellent tart! It looks very nice and appetizing!
Premier
Oddly enough, usually this method of kneading is used for yeast dough, it promotes the production of gluten. And in shortbread dough, gluten is just not welcome.
Yulia, tell us how did the dough feel like in the end?
Zhannptica
Yulia, wonderful tart !!! This cream is one of my favorites, I make it a little differently, but the meaning is the same.
But I also want to know Pts, after such kneading, the dough is in finished form - crumbly or, on the contrary, soft and tender. It's just that in our country we were taught vaaaasche not to knead shortbread dough, like it doesn't like it.
Or maybe we panic in vain? The result is obvious. It looks very nice. How long should you knead?
Kirks
julia007, Julia, how much is a cup?
julia007
celfh, Tatyana, Thank you very much!

Premier, OlyaThe reception is not quite the same as for yeast dough, it's not about gluten, but about smearing butter with flour. This French technique is used for all types of shortcrust pastry. As a result, the dough turned out to be very tender and crumbly.

Here is a little bit about that technique 🔗



Zhannptica, Jeanne, Thank you very much! The dough is “spread” in small pieces until the entire ball is finished. In the finished form, the dough is very tasty, tender and crumbly. In this tart it is a bit thick for me, usually I make it much thinner (here the heat and the lack of the desired shape failed), and still it was fine.

Kirks, Natalia, Cup = 240 ml.
RepeShock

This is delicious, I know!
Thanks for the recipe!
julia007
RepeShock, Irina, Thank you very much! Glad I was happy with the recipe!
Zhannptica
Yulia, and in grams 5 tablespoons is how much?


Added on Monday, 27 Jun 2016 1:28 pm

You can't just take chilled butter with a spoon. The children were already driving for strawberries. The cream was cooked. Really looking forward to
julia007
Zhannptica, Jeanne, 5 tbsp. l. this is about 90 gr.
Zhannptica
Yes, already something. Thank you
Batonchik
Tell me, please, and how many cups / spoons are in grams?
julia007
Batonchik, Cup = 240 ml.
5 tbsp. l. oil is approximately 80-90 gr.
1 1/2 cups flour = 210 gr
1 cup sugar = 190 gr
Zhannptica
Yulia, Thank you!! Everything worked out at once, nothing complicated. Jelly was made on syrup from Angelina candied fruits. So everything is fragrant and delicious. The dough is perfect at work. There was no time to put in the refrigerator. I mixed it into the mold and into the oven. Ideally!!!!
I'll post the section later, the customers are still swimming on the river.

Strawberry tart (by J. Child's recipe)

For myself, I would lay out large prunes and a little chocolate on top, next time I will definitely try
julia007
Jeanne, This is speed! A gorgeous tart turned out!
With prunes, I have a recipe for another tart, it is insanely tasty, but my child does not like prunes and other dried fruits, so I cook it not often and only for myself. If you are interested in the recipe I will write.
Zhannptica
Yulia, so lay out the recipe. In my childhood, I also did not understand the taste of dried fruits, or is it due to the fact that I was drunk with compote in the garden and at school. And now I can't, so as not to throw dried apricots into pilaf, or even just chew prunes like candy. Today I made a cream with baked milk, and my friend drove in with a bag of homemade prunes from Moldova. So I smeared it with cream. And it was an explosion of taste))))
julia007
Jeanne, No, I'd rather write here, otherwise it will take a hundred years for the necessary forms to buy.
Sugar dough from that recipe.
Filling:
Orange - 1 piece
Cognac - 60 ml
Prunes (b / c) - 200 g
Sugar - 4 tbsp. l.
Egg-3 pcs.
Cream (fat) - 200 g
Almonds - 50 g
Remove the zest from the orange and squeeze the juice. Rinse the prunes and pour over with orange juice and cognac. Roll out the dough and put in a mold, prick with a fork, cover with foil and pour out the beans. Bake at 220 C for 15 minutes, then remove the foil and bake for another 5 minutes.Beat eggs with sugar and add zest. Squeeze the prunes and put on the dough, and add the liquid along with slightly whipped cream to the egg-sugar mass. Mix everything and pour over the tart. Bake at 180 ° C for 25 minutes until the tart sets. Sprinkle the hot tart with chopped almonds and cool until warm.
Strawberry tart (by J. Child's recipe)
RepeShock
Quote: julia007
I'd rather write here

Such beauty is better, nevertheless, with a separate recipe
Right here with this delicious photo
celfh
Yulia, I, too, for a separate recipe)) Otherwise it will be lost. After all, there is everything and even a photo))
julia007
RepeShock, Irina, celfh, Tatyana, Persuaded! I'll post it in a separate recipe. I went to write
RepeShock
Quote: julia007
Persuaded!

Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
mirtatvik
Heartiest congratulations!
V-tina
Yulia, Congratulations
NataliaVoronezh
Julia, congratulations on the award!
Waist
Good recipe!

Quote: julia007
5 tbsp. l. oil is approximately 80-90 gr
Since I increasingly come across recipes with butter in tablespoons, I measured specially
1 measuring table (15 ml) creamy oils (or other oil) = 15 gr

PS: It depends on whose recipe, everyone has their own standards.
American st l = 14 ml, a
European or English = 15 ml
gala10
Yulia, Congratulations! Great recipe!
Anatolyevna
julia007, Yulia, With a medal! Wonderful tart! Very beautiful!
mamusi
julia007, Congratulations on the Medal!
Great recipe! To everyone's delight!
Zhannptica
Hurrah!! With a victory)))))
Strawberry tart (by J. Child's recipe)
Delicious!!!! Thank you)))
julia007
mirtatvik, V-tina, NataliaVoronezh, Waist, gala10, Anatolyevna, mamusi, Zhannptica,

Girls, thank you so much for your congratulations and support!
Tumanchik
I congratulate Yulia with all my heart! Clever girl! The recipe is great!
julia007
Tumanchik, Irina, Thank you, my dear!
Trishka
Yulechka with Victory and Myadalka !!!
julia007
Trishka, KsyushaThanks a lot!
Shyrshunchik
julia007, Julia, with a medal for you !!!

Strawberry tart (by J. Child's recipe)
julia007
Shyrshunchik, Tatyana, I am very pleased thank you!

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