Square Strawberry Puff Pastry Tart
- 1 sheet (about 8 ounces) frozen puff pastry, thawed according to the package directions
- 3 tablespoons water
- 1 large egg yolk
- 2 large egg yolks
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 1/2 teaspoons pure vanilla paste or vanilla extract
- 1/4 cup strawberry jam
- 1 tablespoon water
- 2 pints small ripe strawberries, hulled
- STEP 1: Take the pastry: Line a heavy baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry to 1/8 inch thick.
- Using a ruler and a sharp knife, trim the edges to make a 10-inch square.
- Transfer the pastry to the prepared baking sheet.
- Using a ruler and a sharp knife, cut a 1-inch border around the square, but leave about 1 inch each of two opposite corners uncut.
- STEP 2: Whisk together the water and egg yolk in a small bowl.
- Lightly brush the egg wash on the border, avoiding the cut edges and being careful not to let any drip down the sides.
- Pick up one outside point of the cut border and fold it across the square, aligning it on the opposite corner of the base.
- Pick up the other outside point of the cut border and cross over to the opposite corner of the base, aligning the edges.
- Press lightly with your fingertips to seal, and crimp the edges with the tines of a fork.
- Prick the base of the tart shell all over with a fork.
- Brush the rim with the egg wash. Refrigerate for 30 minutes.
- STEP 3: Preheat the oven to 400F.
- STEP 4: Bake the tart shell for about 25 minutes, until golden brown.
- Let cool to room temperature on a wire rack.
- STEP 5: To make the pastry cream: Beat the egg yolks and sugar with an electric mixer on medium-high speed in a medium bowl until thick and pale, about 8 minutes.
- Reduce the speed to low and beat in the flour just until blended.
- STEP 6: Bring the milk just to a boil in a medium saucepan over medium heat.
- Gradually add the hot milk to the egg yolk mixture, whisking constantly.
- Return to the saucepan and bring to a boil, whisking constantly; boil for 1 minute.
- Transfer to a shallow bowl and stir in the vanilla.
- Cover with plastic wrap placed directly on the surface of the cream and refrigerate for about 3 hours, until thoroughly chilled, or for up to 1 day.
- STEP 7: To make the glaze: Heat the jam with the water in a small saucepan over low heat, stirring occasionally, until melted.
- STEP 8: Brush the bottom of the pastry shell with some of the glaze.
- Spoon the chilled pastry cream into the center and spread it evenly.
- Arrange the strawberries on top of the cream, with the points up.
- Brush the strawberries with the remaining glaze.
- (The tart can be stored at cool room temperature for up to 3 hours.)
- STEP 9: Cut the tart with a serrated knife to serve.
sheet, water, egg yolk, egg yolks, sugar, flour, milk, vanilla paste, strawberry jam, water, strawberries
Taken from www.cookstr.com/recipes/square-strawberry-puff-pastry-tart (may not work)