↞ recipe box start page
Category: Pies
Prep Time: Cook Time: Total Time:
PASTRY
1 teaspoon salt
1 1/4 cups ice water
3 1/2 cups chilled all-purpose flour, plus more for dusting
1 pound cold unsalted butter, cut into 1/2-inch pieces
TART
1 cup heavy cream
3 tablespoons granulated sugar
1 tablespoon Grand Marnier
1 pound strawberries, thinly sliced
Confectioners' sugar, for dusting
Directions
Make the Pastry: Stir the salt into the ice water until dissolved. In a food processor, combine the 3 1/2 cups of flour and the butter and pulse until the butter is the size of peas and evenly distributed in the flour. Make indentations in the flour mixture and drizzle in the water. Pulse just until the flour is moistened. Scrape the mixture out onto a lightly floured work surface and quickly press and squeeze just until a shaggy, coarse dough forms. Flatten the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
On a floured work surface, dust the top of the pastry with flour. Roll out to an 8-by-15-inch rectangle. Fold the rectangle into thirds like a letter, brushing off any excess flour. Roll it out to a rectangle and fold it again, dusting with more flour as necessary. Cover and refrigerate for 30 minutes. Roll and fold 2 more times, refrigerating the pastry for 30 minutes in between. Refrigerate the pastry for 1 hour.
Preheat the oven to 425°. Cut out a 10-inch round of parchment paper. Line a large rimmed baking sheet with parchment. Divide the pastry in half; freeze half for another use. On a floured work surface, roll out the pastry 1/4 inch thick. Using a sharp knife and a 12-inch plate as a template, cut out a 12-inch round. Brush off any excess flour and transfer the pastry to the prepared baking sheet. Top with the parchment round and a 10-inch cake pan; fill the pan with pie weights or dried beans.
Bake the pastry in the middle of the oven for 10 minutes. Reduce the oven temperature to 375° and bake for about 35 minutes, until starting to brown around the edge. Remove the cake pan and parchment round and cover the edge of the pastry with foil. Bake the pastry in the upper third of the oven for about 15 minutes longer, until the center of the round is lightly browned and crisp. Transfer the pastry to a rack to cool.
Assemble the Tart: In a large bowl, whip the cream to soft peaks. Add the granulated sugar and Grand Marnier and whip the cream until firm. Spread the whipped cream over the pastry and arrange the sliced strawberries on top. Dust the tart with confectioners' sugar, cut into wedges and serve.
makes one 12-inch tart
Make Ahead
The pastry can be prepared through Step 2 and refrigerated for up to 2 days or frozen for up to 1 month.
view more member recipes
Strawberry Tart with Flaky Pastry
view my recipes
print
save
Category: Pies
Prep Time: Cook Time: Total Time:
PASTRY
1 teaspoon salt
1 1/4 cups ice water
3 1/2 cups chilled all-purpose flour, plus more for dusting
1 pound cold unsalted butter, cut into 1/2-inch pieces
TART
1 cup heavy cream
3 tablespoons granulated sugar
1 tablespoon Grand Marnier
1 pound strawberries, thinly sliced
Confectioners' sugar, for dusting
Directions
Make the Pastry: Stir the salt into the ice water until dissolved. In a food processor, combine the 3 1/2 cups of flour and the butter and pulse until the butter is the size of peas and evenly distributed in the flour. Make indentations in the flour mixture and drizzle in the water. Pulse just until the flour is moistened. Scrape the mixture out onto a lightly floured work surface and quickly press and squeeze just until a shaggy, coarse dough forms. Flatten the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
On a floured work surface, dust the top of the pastry with flour. Roll out to an 8-by-15-inch rectangle. Fold the rectangle into thirds like a letter, brushing off any excess flour. Roll it out to a rectangle and fold it again, dusting with more flour as necessary. Cover and refrigerate for 30 minutes. Roll and fold 2 more times, refrigerating the pastry for 30 minutes in between. Refrigerate the pastry for 1 hour.
Preheat the oven to 425°. Cut out a 10-inch round of parchment paper. Line a large rimmed baking sheet with parchment. Divide the pastry in half; freeze half for another use. On a floured work surface, roll out the pastry 1/4 inch thick. Using a sharp knife and a 12-inch plate as a template, cut out a 12-inch round. Brush off any excess flour and transfer the pastry to the prepared baking sheet. Top with the parchment round and a 10-inch cake pan; fill the pan with pie weights or dried beans.
Bake the pastry in the middle of the oven for 10 minutes. Reduce the oven temperature to 375° and bake for about 35 minutes, until starting to brown around the edge. Remove the cake pan and parchment round and cover the edge of the pastry with foil. Bake the pastry in the upper third of the oven for about 15 minutes longer, until the center of the round is lightly browned and crisp. Transfer the pastry to a rack to cool.
Assemble the Tart: In a large bowl, whip the cream to soft peaks. Add the granulated sugar and Grand Marnier and whip the cream until firm. Spread the whipped cream over the pastry and arrange the sliced strawberries on top. Dust the tart with confectioners' sugar, cut into wedges and serve.
makes one 12-inch tart
Make Ahead
The pastry can be prepared through Step 2 and refrigerated for up to 2 days or frozen for up to 1 month.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Flaky Pastry
by charlene8819
2 1/4 cup sifted flour 1 1/2 tsp salt 1/3 cup cold milk 1/2 + 1 tsp oil Mix flour and salt in a bowl. Combine milk and oil in a cup; do not stir. Add to flour mixture all at once; mix with fork. S
by charlene8819
2 1/4 cup sifted flour 1 1/2 tsp salt 1/3 cup cold milk 1/2 + 1 tsp oil Mix flour and salt in a bowl. Combine milk and oil in a cup; do not stir. Add to flour mixture all at once; mix with fork. S
White Sicilian Pizza With Flaky, Pastry-style Crust
by sgre52160
For the crust: 2 cups all-purpose flour, plus more for kneading and dusting pizza peel 1 tbsp sugar 1 tsp salt 1/2 cup unsalted butter, cubed and chilled 2/3 cup warm water 1/2 tsp instant yeast
by sgre52160
For the crust: 2 cups all-purpose flour, plus more for kneading and dusting pizza peel 1 tbsp sugar 1 tsp salt 1/2 cup unsalted butter, cubed and chilled 2/3 cup warm water 1/2 tsp instant yeast
Tomato Pastry Tart
by kathiecooks
7 sheets filo dough, thawed 5 tablespoons unsalted butter, melted 7 tablespoons grated parmesan cheese, divided 1 cup very thinly sliced onion 1 cup shredded mozzarella cheese 8
by kathiecooks
7 sheets filo dough, thawed 5 tablespoons unsalted butter, melted 7 tablespoons grated parmesan cheese, divided 1 cup very thinly sliced onion 1 cup shredded mozzarella cheese 8
Apricot-blackberry Puff Pastry Tart
by ICOOK2
1 sheet frozen puff pastry (one 14-ounce package), thawed 3/4 cup ground toasted walnuts 3 Tbsp light brown sugar 2 Tbsp cornstarch salt 1 large egg, beaten for egg wash 4 apricots, pitted and
by ICOOK2
1 sheet frozen puff pastry (one 14-ounce package), thawed 3/4 cup ground toasted walnuts 3 Tbsp light brown sugar 2 Tbsp cornstarch salt 1 large egg, beaten for egg wash 4 apricots, pitted and
Strawberry Tart
by sgre52160
Crust 1/2 cup butter, melted 1 tsp sugar 1 cup flour Filling 4 cups whole strawberries, hulled 1 1/2 cup warm water 1 1/2 cup sugar 4 tbsp corn starch 1 (3 oz) pkg strawberry gelatin mix 2
by sgre52160
Crust 1/2 cup butter, melted 1 tsp sugar 1 cup flour Filling 4 cups whole strawberries, hulled 1 1/2 cup warm water 1 1/2 cup sugar 4 tbsp corn starch 1 (3 oz) pkg strawberry gelatin mix 2
view more member recipes
related CDKitchen recipes
Tart Cherry Pie
Apricot Tart Tatin
British School Kitchens Cornflake Tart
Valentine's Strawberry Napoleon Pastry
Strawberry 7-Up Salad
Kirsch Plum Tart With Custard Filling
New Zealand Fish Pie
Sour Cream Berry Or Cherry Tart
Brown Butter Fruit Tart Filling
Eggnog Tart