Email to Cat      

Easter: Strawberry Tart with Orange Cream

Source of Recipe


Adapted from "Williams-Sonoma Collection: Pie & Tart"



List of Ingredients



• One rolled-out round of tart dough (recipe follows)
  
• 8 ounces cream cheese, at room temperature
  
• ¼ cup sugar
  
• 1 tsp finely grated orange zest
  
• 2 tsp Cointreau or other orange-flavored liqueur
  
• 2 cups fresh strawberries, hulled and halved lengthwise
  
• ½ cup apricot jam
  






Instructions



1. Fold the dough round in half and carefully transfer to a 9½-inch tart pan, preferably with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.
   
   
2. Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375° F.
   
   
3. Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Remove the weights and foil. Continue to bake until the shell is golden, 7 to 10 minutes more. Transfer to a wire rack and let cool completely.
   
   
4. In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese and sugar on medium speed until smooth. Mix in the orange zest and Cointreau. Spread the cream cheese mixture evenly over the bottom of the tart shell. Arrange the strawberry halves, overlapping them, in concentric circles on top of the cream cheese, completely covering the surface.
   
   
5. In a small saucepan over low heat, warm the apricot jam until it liquefies. Pour through a fine-mesh strainer set over a small bowl. Using a small pastry brush, gently brush the strawberries with a thin coating of jam. Refrigerate until ready to serve. Let stand at room temperature for 20 minutes before serving.
   
   Makes one 9-inch tart.
   
   ............
   
   BASIC TART DOUGH
   
   • 1 egg yolk
   • 2 Tbsp very cold water
   • 1 tsp vanilla extract
   • 1¼ cups unbleached all-purpose flour
   • 1/3 cup sugar
   • ¼ tsp salt
   • 8 Tbsp (1 stick) cold unsalted butter, cut into ¼-inch cubes
   
   In a small bowl, stir together the egg yolk, water and vanilla; set aside. In a stand mixer fitted with the paddle attachment, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
   
   Transfer the dough to a work surface, pat into a ball, and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
   
   To roll out the dough on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8-inch thick. Use a small, sharp knife to cut out a round 2 inches greater in diameter than your tart pan.
   
   Makes enough dough for one 9½-inch tart.