Friday, August 10, 2012

You WILL Steal This Tart

"Did you steal my tart?"

This tart is divine and worth stealing. So go ahead.


6 to 8 servings

Pâte Sucrée

1 ½ cups all purpose flour
¼ cup sugar
Pinch of salt
10 TBS (1 ¼ sticks) chilled unsalted butter, cut into ½-inch pieces
2 egg yolks
Water, optional

Beurre Noisette

2 eggs, room temperature
¾ cup sugar, plus additional 2 TB
¼ cup all purpose flour
¼ cup (1/2 stick) butter, warmed until medium brown, then cooled
Dash of vanilla

3 cups thinly sliced strawberries
½ cup strawberry preserves, melted and strained

For pâte: Combine flour, sugar and salt in large bowl. Cut in butter until mixture resembles coarse meal. Add yolks and mix until dough just holds together. If too dry, add water a few drops at a time. Flatten into disc. Wrap tightly in plastic and refrigerate for at least one hour (or up to 3 days).

Butter 4 1/2 x 14–inch rectangular flan mold. (I used a 9 ½ - inch tart pan.) Roll out dough on lightly floured surface to approx. 1/8-inch thickness. Fit dough into pan, pressing gently; trim and form edges. (I doubled the edges with extra dough so that they don’t shrink down when cooking.) Freeze until firm (or up to one month).

For beurre noisette: Preheat oven to 450 F.(425F for convection) Whisk eggs, sugar and flour in medium bowl to blend. Add butter and vanilla. Pour into crust. Bake 5 minutes. Reduce oven temperature to 325 F. (300F for convection) Bake until firm and lightly golden, 40 to 50 minutes (start checking at 30 minutes for convection). Cool. (Can be prepared early on day of serving and stored at room temperature until ready to serve.)

To assemble: Arrange strawberry slices in overlapping rows atop tart. Brush with preserves. Serve within 2 hours of assembling with berries.

This tart is fabulous with any fresh summer berry. Just change the melted preserves to compliment the berries you choose to use. 

It would look like this if I gave a flying you-know-what. I don't.
(Stolen photo. Not actual representation. Do not attempt this
at home unless you are a Martha Stewart retard with
anal retentive tendencies and too much time on your hands.)
This is what my tart looks like because I don't care. I just pile the strawberries  on top.
I promise there is no difference in the way it tastes. (I stole this picture, too. Sue me.)


  1. I envy you bakers. I'm a pretty good scratch cook, but baking eludes me. My cooking style is 1=good, 2=better, 14=fabulous. My Lovely Bride only makes reservations at this stage in our lives. I do most of the cooking. It shows.

    1. Lambert, this is the world's easiest tart. Trust me. And everyone you know will love you and envy you and desire you if you serve it. Fame and fortune await you. Glory is yours but for the baking!

      Just don't line up the strawberries like an OCD Type A dingbat with a bad coffee habit and a desperate desire to please mummy. Pile those berries on and it's all good!